Sous Chef

RESPONSIBILITIES

Proactively research, develop and implement innovative food ideas/concepts and new or revised menu/recipe items to increase individual restaurant's profitability Recruit and Coach the teams on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures Improve cost structure by improving BOH operating efficiency through maximizing the productivity of the staff, developing new procedures or streamlining processes; including receiving, preparation and cooking procedures, kitchen designs, and menu mix optimization Provide coaching and guidance on improving the mindset and skill set of both FOH and BOH teams Procurement of products / ability to leverage purchases to achieve optimal pricing Proper and efficient storage of product / efficient preparation of product to achieve high yields and optimal cost% Ability to work all stations in there kitchen including prep and the expeditor position

QUALIFICATIONS

Minimum of 5 years of progressive culinary/kitchen experience as a Sous Chef in well-rated, industry leading kitchens Passion for training, nurturing and development of others Attention to details of food quality, preparation and presentation Influential, team oriented leadership style Flexible and adaptive to rapidly changing priorities and work demands

COMPENSATION

We offer a very competitive base + bonus package Health + Dental Benefit Package Ski Pass Allowance Health Club Membership PTO Benefits