Sous Chef Greenwich Grill Greenwich, CT Job Details Full-time $63,527.29 - $76,505.98 a year 4 hours ago Qualifications Vendor relationship building Operations management Interpersonal skills ServSafe Team development Culinary Arts Conflict management Food Handler Certification Full Job Description The Sous Chef serves as a leader in ensuring that our culinary & operating standards are met within the restaurant. In the absence of the Executive Chef, the Sous Chef is responsible for upholding the highest quality standards by being well versed in the recipes, plate & product specifications, and cooking techniques of the menu. They need to be familiar with and drive sanitation regulations, as well as showcase those standards within the operation. They support the Executive Chef and create a culture with the staff to ensure that the guest experience and financial health of the business are in line with our standards, vision, and goals, and that the restaurant and its team embodies our values. This position is an integral part of making decisions that will directly impact the profitability of the operation. The Sous Chef must assist the Chef with managing a large inventory of perishable food items and maintaining cost control & labor percentages, while not compromising on standards. The Sous Chef may need to work positions within the kitchen in order to best manage labor costs. The Sous Chef will also need to assist the Executive Chef with recruiting, hiring, developing the kitchen and FOH staff to ensure meals are prepared in a timely manner at the highest level of quality. They are also involved in properly educating the team, both FOH and BOH, on menu knowledge. The Sous Chef will be responsible for developing hourly employees to further deepen our talent pipeline.

Key Responsibilities:

Leadership :

Assists in leading the restaurant by role modeling the highest level of culinary standards. Actively participates and contributes during kitchen and dining room meetings. Participates and partners with the GM & Executive Chef on a regular basis. Works with the Executive Chef to tackle and improve on the Culinary Operation agenda pertaining to the restaurant's needs. Role model for all hourly team members and a great team player with the management team.

Guest Engagement :

Commits to passionate, intense, uncompromisingly high-quality hospitality and guest experience. Consistently executes food, beverage, service, and hospitality at the highest level Engages and interacts in the guest experience by stepping out from the kitchen and cultivating regulars.

Business Acumen and Compliance :

Operates smarter, plays offense with sales, builds trust with guests and investors. Possesses an uncompromising approach to food production and food quality standards. Properly executes the daily kitchen operational systems. Keeps systems binders complete, up to date, and organized with proper documentation. Practices proper sanitation and safety at all times with compliance to general standards and Health Department regulations to protect the health and welfare of our guests and co-workers. Works with the Executive Chef to improve operational knowledge of food & labor cost control. Orders and receives products in correct unit count and condition by following receiving guidelines. Works to help foster a professional relationship with approved vendors and any issues that arise. Assists Executive Chef with properly executing menu rollouts for a successful implementation. Has a good understanding of the restaurant's R&M needs and is able to communicate effectively to the Executive Chef, GM, & owner to keep all restaurant equipment in satisfactory, working condition. Leads a best-in-class approach to cleanliness, safety, sanitation, and food safety in the restaurant. Partners with the Executive Chef to create proper staffing levels to achieve excellence in operations while taking care of the bottom line.

Employee Development :

Identifies and hires great people and develop them into great leaders. Assists in interviewing and hiring for hourly kitchen employees. Participates and helps drive recruitment of talent to the restaurant. Retains talent by inspiring, teaching, and embracing a culture of development. Ensures that operational and training standards are consistently followed. Effectively leads by demonstrating a professional approach with coworkers through great leadership skills, ethics, and team development. Supports continued education of hourly team members by being involved in daily training demos, line ups, and tasting sessions. Holds all employees accountable to our cultural values, goals, and standards. Properly communicates and creates an environment where new company initiatives are supported and embraced by the staff. Additional Skills and Responsibilities Exudes excellence in hospitality for our guests. Analytical and organizational skills, as well as the ability to define and effectively solve a variety of changing situations under stress. Must possess strong interpersonal skills and the ability to resolve conflicting interests with the goal of obtaining cooperation. Passion for exceptional hospitality, food, and beverages. Ability to thrive in a fast-paced environment; ability to adapt and lead change. Self-driven, results-oriented, and possesses a solid track-record of leading high-caliber, upscale restaurants. Proficient in a variety of technology systems, especially Microsoft Office Suite Flexible work schedules, including nights, weekends, and holidays. May be required to lift, carry, push, or pull heavy objects up to 50 lbs. Preferred Experience Minimum 1-3 years' experience in a supervisory kitchen position in a high-volume restaurant. Culinary Arts Degree preferred. Servesafe Certificate (Food Handler's) required.

Pay:

$63,527.29 - $76,505.98 per year

Work Location:

In person