Sous Chef

Overview Our Sous Chef Provides Back of House leadership at restaurant level. Manages Back of House hourly team to ensure the consistent execution of Alexandria Restaurant Partner’s(ARP) quality standards, operating systems, procedures, philosophies, and cultural icons. Key Accountabilities Actively manage adherence to ARP’s quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements. Role model and actively influence the behavior of others to ensure cultural icons are reflected in daily practice, promoting a safe and healthy work environment and superior guest experience. Actively develop hourly staff to support the organization’s talent pipeline and drive growth. Impact restaurant profitability through effective financial management. Ensure Back of House facilities are maintained. Represent, support, and protect the ARP brand. Assist New Restaurant Openings as required. Qualifications Minimum 1 year experience as a Back of House manager in a high volume restaurant or minimum 6 months experience in Back of House with ARP High level organizational skills with multi-tasking capabilities Ability to adapt to changing priorities and manage workloads with minimum direction. High attention to detail and follow through Dependable, reliable, and highly motivated Ability to communicate effectively in English Ability to speak and understand Spanish a plus Requirements Supervise and develop hourly Back of House staff. When necessary, assist employee counseling and corrective action (which may include terminations). When necessary, assist employee counseling and corrective action. Ensure complete and proper documentation for all personnel actions (hiring, performance review, etc.). Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews/conversations. Assist in new hire training for Back of House hourly staff to ensure all required training materials, schedules and guidelines are followed. • Continuously evaluate hourly Back of House staff, and actively assist the identification and development of key hourly talent through sponsorship of high potentials. Participate in and support company-provided training and development programs and initiatives. Support a culture of transparency and trust in the restaurants through ongoing, direct communication and open two-way feedback. Monitor staff morale, and partner with Executive Chef to correct breakdowns in employee satisfaction and engagement at the restaurant level. Physical Requirements Able to work 10-hour plus shifts Able to stand, sit or walk for extended periods of time Able to grasp, lift and/or carry up to 50 lbs. as needed Finger/hand dexterity to operate kitchen machinery and knives Able to withstand changes in temperature, occasional smoke, steam and heat Able to work in a confined area Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, presentation and preparation #J-18808-Ljbffr Wet Willie's