Sous Chef

Benefits 401(k) 401(k) matching Bonus based on performance Dental insurance Health insurance Paid time off 401(K) with company match Health Insurance with company contribution Vision Insurance Paid Vacation Paid sick leave 1 Manager Meal each day Job Summary The Sous Chef is a key leader in the kitchen and is responsible for managing back-of-house operations to ensure smooth, efficient service and high-quality food. Responsibilities include overseeing food preparation, managing inventory, supervising staff, and ensuring compliance with food quality and safety standards. Core Values Respect : Each employee and manager should show respect to one another. With mutual respect throughout the company, every member of the team feels comfortable and as if they belong to the JFAT family. Teamwork : We want all members of our team to work together to provide the best experience for our guests and to always exceed their expectations. Integrity : Do the right thing, even if no one is watching. Always lead by example. Be dependable and follow through on commitments. Essential Functions Oversee and manage all BOH operations, ensuring smooth and efficient food preparation, service, and cleanup. Lead pre-shift meetings and conduct regular line, temperature, and cooler checks to uphold food safety and quality standards. Collaborate with the General Manager and management team to maintain and update recipe books and standards. Order/purchase food products and kitchen supplies with a cost-effective focus. Track and control food costs and assist with financial management of kitchen operations. Facilitate effective communication between all teams and foster to ensure timely and accurate service. Lead the recruitment, training, and development of all BOH staff and foster an environment of learning and growth. Inspire the kitchen team and promote creativity, morale, and high performance through hands-on leadership and a positive example. Direct kitchen service flow and expedite orders as needed to maintain timely and smooth service. Assist in the development and introduction of new dishes and menu items, ensuring thorough training and rollout. Supervise line cooks and prep staff, ensuring adherence to quality, portioning, and sanitation standards. Maintain compliance with health and safety regulations and company policies. Comply with Company policies and procedures. Perform other duties as required to support kitchen and restaurant operations. Required Skills & Abilities Ability to lead, manage, and develop kitchen staff with a culture of teamwork and respect. Expert knowledge of food preparation, cooking methods, and kitchen operations. Proficiency in inventory control, ordering, and cost management. Ability to maintain composure and productivity in a fast-paced, high-pressure kitchen environment. Excellent communication skills and the ability to effectively coordinate FOH and BOH. Problem-solving skills and the ability to handle guest, vendor, and staff challenges with tact and professionalism. Availability and flexibility to work various shifts and at multiple locations, including early mornings, late nights, weekends, and holidays, and to occasionally travel overnight. Education & Experience Minimum 3 years’ experience as a sous chef in a full-service restaurant Manager food safe/ServSafe certification required Experience training and developing kitchen staff Physical Requirements Ability to stand and walk for prolonged periods Ability to communicate verbally to exchange information Ability to bend, stoop, and reach frequently Ability to use wrists, hands, and fingers to manipulate objects Ability to regularly lift, carry, and place objects weighing up to 50 pounds Ability to work in a loud, hot, and damp environment #J-18808-Ljbffr