Sous Chef

Sous Chef Management Charlotte, NC, US Salary Range: $45,000.00 To $60,000.00 Annually Description The Sous Chef is an organized and energetic individual with a passion for preparing delicious food and providing an excellent guest experience. The Sous Chef helps develop kitchen team members; assists the executive chef to maintain food and labor costs; and manages local health guidelines. Requirements Reliable Transportation Background Check Qualifications 3 to 5 years working in commercial kitchens Commercial Kitchen Knowledge Ability to Train Is willing to lift and carry up to 20 lbs Has physical stamina for minimum 10 hour shift Compensation Medical, Dental, Vision, PTO, 401(k) match50% off meal on duty and 20% off duty 5 vacation days (after 1 year of employment with 30 hrs or more a week) Role Responsibilities Prepares food items to spec and manages the execution of breakfast, lunch, and dinner shifts ensuring ticket times meet or exceed our standards Assist in ordering, receiving, inspecting, and properly storing food using the FIFO system Assist with food specials and monthly inventory count Execute daily duties for kitchen team members including prep lists and par levels, stocking stations, health inspection checklist, safety, line check/food quality check, sanitation, catering, and kitchen team management Assist in training kitchen team members Communicate facility repairs and needsAssist in facilitating relationships across FOH and BOH teams Participates in ongoing restaurant training and scheduled restaurant events #J-18808-Ljbffr