Catering Sous Chef

Benefits: PTO Insurance Food and Beverage Discounts at all locations 401(k) 401(k) matching Join Our Team! We are building a kitchen that promotes an upbeat culture, stability and consistency, and plenty of future growth opportunities. Our managers are highly involved in day to day operations, coaching and guidance, and promoting teamwork for the best work life balance of all employees. Sous Chef will have oversight of all kitchen operations for their concept of All In Hospitality Group. They will work directly with their in house leadership to ensure concept success, profitability, guest relations, culture, food and beverage development, education, coaching and mentorship. Benefits: Pay: Minimum $52,000/year - negotiable salary based on experience, profit sharing bonus with no cap! 14 days of PTO per calendar year - you earn more PTO with each year in your role. Insurance and 401k Paid holidays off Free Shift Meals and discounts on your days off, at all of our locations for you and a guest! AM and PM shifts with a focus on work life balance. A true less than 50 hour work week, average 9 hour work days. Multiple growth opportunities, you can control your path! Areas of Focus (including but not limited to): Building and maintaining relationships with vendors Focused on in-store food cost, inventory, and waste management Organizing and executing weekly events Mentorship and development with current in-house leadership and hourly staff Leading 1-1’s Action plans for goal achievements Ensuring safety practices and handbook standards are being followed Working to maximize profitability in the kitchen Reviewing store inventory and variances Reviewing P&Ls and cost effectiveness Reviewing and controlling labor costs Creating and promoting healthy workplace culture and teamwork towards a communitive goal Interviewing and hiring hourly staff Ensuring efficiencies along facility layouts and in-house assets Developing and executing sales driving opportunities Running shifts daily to ensure guest service standards and efficient operations Requirements: Those with previous experience excel well in this fast paced environment, however we can work with any skill set if you bring the drive and motivation to learn. Strong organizational skills to manage the needs of the restaurant Communication skills to inspire and motivate consistency and excellence Strong belief in a professional and ethical approach to leading, motivating, and developing staff Reports To: Chef de Cuisine, and General Manager Pay: Salary Hours: 45-47 hours/week This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice. If you’re passionate about food, driven to provide exceptional service, and excited to be part of a dynamic team, we’d love to hear from you!