Pay:

Up to $80,000.00 per year DOE Job description: The role as Sous Chef is directly responsible for planning and managing food preparation. You will be the assistant to the Executive Chef, providing a range of duties including planning menus, training new staff, and helping with cost control and Inventories.

CORE JOB FUNCTIONS/RESPONSIBILITIES

Follow directions from the Executive Chef on all aspects of operations to provide direct oversight of day-to-day Kitchen operations, organize and supervise, including executing companywide shared standards and striving for a genuine guest experience and guest satisfaction. Supervise department staff and ensure all department staff is trained properly and meets service standards, grooming standards, food preparation, and culinary activities while assisting staff to execute service standards during peak hours. Praise staff performance and provide continuous feedback to improve productivity and performance. Complete opening, mid-shift, or closing procedures ensuring all staff checks in and out and provide a brief overview of the shift operations in the manager log, including any relevant staffing notes. Responsible for ensuring the department is staffed accordingly, including posting schedules in a timely manner and recruiting, selecting, orienting, and training new hires approved by Corporate Chef and Human Resources. Responsible for the timely submission, auditing, and corrections of any discrepancies in petty cash reconciliations, payroll errors, missing invoices, new hire packets, timecard change forms, and expense reimbursements. Maintain guest satisfaction by monitoring, evaluating, and auditing food and service offerings as well as ensuring all staff is properly trained and meeting serving standards. Review and comprehend budgets, operating statements, and cost savings initiatives as needed to assist in the financial management of the department. Maintain labor under control by scheduling according to forecast and adjust as needed throughout the shift. Order of supplies to stack inventory appropriately and maintain a sufficient supply of items needed by staff. Act as fill-in for the Executive Chef in planning and directing food preparation when necessary. Using consistent and clear corrective action procedures, manage, counsel, and coach employees through workplace conflict and resolve employee complaints, concerns, and/or problems as they arise. Maintain kitchen equipment in good working condition by conducting frequent inspections and reporting any needs for repairs or replacements to the Executive Chef.

Benefits:

401(k) Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person

Pay:

Up to $80,000.00 per year

Benefits:

401(k) Dental insurance Food provided Health insurance Paid time off Vision insurance

Work Location:

In person