Sous Chef

• Subsidized medical, dental, and vision insurance at 90 days
• Industry-leading paid time off plans + paid family leave
• 401k plan access beginning at hire
• Monthly internal dining stipend
• Annual education allowance to support your professional growth
• Access to our Employee Emergency Assistance Program for added support

• Support the Executive Chef with leading the BOH team on menu development, planning, and execution
• Work as part of the BOH management team to operate in accordance with achieving budgeted sales and operating costs, including actively engaging with monthly P&L statements and other financial tools to understand, and impact, sales and cost trends by:
  • Organizing and monitoring workflow and productivity in accordance with business demand to achieve budgeted labor cost
    • Manage timecards, punch change requests, and time off requests
  • Costing all dishes to ensure accurate pricing prior to their addition to the menu
• Work as part of the the management team to stay current, engaged and solutions-oriented on facilities maintenance, including mechanical systems, cleanliness, pest issues, equipment, organization and DOH compliance
• Work as part of the management team to:
  • Develop and implement systems and processes that are effective, efficient, and compliant with all laws and internal policies
  • Continuously recruit top talent to build an agile, diverse, and committed team, including identifying opportunities for cross-training and trailing candidates to evaluate their competency and skill level
  • Resolve conflict and employee performance issues through mediation, coaching and counseling, and progressive discipline
  • Participate in regularly scheduled meetings regarding the overall strategy and success of the business, including team meetings, quarterly financials, and HR trainings
• Work with the Executive Chef to establish and achieve clear individual performance goals

• Have 3+ years of progressive kitchen experience and a commitment to deepening that knowledge base
• Display excellent production skills, attention to detail, and spatial awareness
• Be reliable, focused, organized, communicative, and curious
• Have a receptive and charitable attitude toward constructive feedback
• Be interested in working collaboratively towards meeting the goals of the team and the business

While performing the duties of the job, a Sous Chef is regularly required to stand and walk; reach with hands and arms; talk and hear; climb, balance, stoop, kneel, and crouch. They must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40 pounds.