Outlet Sous Chef

Sous Chef PositionOur team members are the key to our company's success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status. To see our full list of Team Member Benefits please visit our career site.Sous Chef will be the second in command in our cafe, following the Kitchen Manager and/or Executive Chef. In addition, the Sous Chef ensures that Hard Rock culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Also, the Sous Chef supports the cafe's senior leadership in upholding all brand standards and core values while meeting or exceeding Hard Rocks business objectives.Responsibilities:Support and assist in the preparation and design of all food orders.Maintain the highest standards of brand, local health, safety, and food preparation hygieneSupport the team in consistent execution of all systems and processes to consistently deliver all products and services to brandSupport senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of theFoster an environment of customer service in which all team members put the guest first in everyExecute established food standards for overall guest satisfaction that meet or exceed brandEnsure the highest levels of hygiene and food handling practices to deliver optimal quality of product toSupport staff development and advancement along well-defined careerServe as a Culinary Learning Coach developing, implementing, and executing learning & development programs for all Heart of House employees in order to drive continuous improvement and employeeFill in for the Executive Chef or Kitchen Manager in planning and directing food preparation when necessaryPossess a self-motivated approach to his/her own personal and professional growth.This job description reflects the position's essential functions; it does not encompass all of the tasks that may be assigned.Qualifications:Minimum 5-7 years of experience in the hospitality industry inclusive of restaurant culinaryPossess all local food management and safetySkills:Ability to learn and bring "out of the box" ideas to their team.Genuine enthusiasm and aptitude for food.Excellent verbal and written communication skills.High level of business acumen and common sense.Demonstrates strong problem solving skills through ability to diagnose and implement solutions.Must possess strong communication and listening skills, excellent speaking, reading and writing.Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas.Ability to effectively pitch and present information in one-on-one and group situations to media, customers, clients, partners and other employees of the organization.Multiple language abilities a plus, fluency in English required.Physical Demands:Ability to move throughout the corporate office and cafes during visits (standing, walking, kneeling, bending) for extended periods of time.Ability to sit for extended periods of time.Ability to make repeating movements of the arms, hands, and wrists.Ability to express or exchange ideas verbally and perceive sound by ear.Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 10 pounds.Ability to turn or twist body parts in a circular motion.Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.Ability to travel via auto or airplane for long periods of time.