Leads a team of culinary professionals in preparing top quality, attractive, and delicious food for our Guests. The Kitchen Manager / Sous Chef oversees all aspects of the culinary side of the business including training, safety & sanitation, recipe adherence, orders, and prep lists. This person is a brand representative that maintains a patient and positive attitude and looks great for work every day. They hold the team accountable for top tier results and are passionate about food and hospitality. The Kitchen Manager / Sous Chef works with pride and must have a tremendous work ethic that sets the tone for the team.

RESPONSIBILITIES

Coordinates, leads, and directs Line Cooks, Prep Cooks, and Utility Team Members Trains and validates all new cooks, as well as provides ongoing training and coach to existing cooks Partners with the Executive Chef, GM, FOH Managers on training and educating all team members Ensures 100% recipes adherence by all team members Holds team accountability to policies and procures set forth by American Social Responsible for implementing and holding strict standards for safety and sanitation as well as overall kitchen organization Leads the implementation of a HACCP plan and ensures all team member follow as well Keep a clear line of communication with the Executive Chef, as well as the GM and Corporate Chef Assists Executive Chef in running food cost to goal Manages controllable costs to goal Assist the Executive Chef to manage the culinary side of the back office accounting and scheduling systems Performs accurate inventories and clearly communicates food cost to issues to all team members Performers Line and Quality Checks to ensure food quality is properly prepared, equipment is functioning, and the kitchen is set up for a successful service every shift Holds team members to the proper Image and Appearance Guidelines including proper hygiene

ABILITY TO

Be adaptable to a changing environment Clearly communicate to all levels of the organizations Manage team of up to 75 people Hold 1 on 1's and communicate areas of opportunity and development Bring creative ideas to build sales and overall brand improvement Work in an organized manner Multi-task and have a great sense of urgency with changing priorities Work independently as well as in a team environment Ability to work under pressure and meet deadlines Follow Company Budgets and established goals Maintain a professional and polished appearance Able to work in a fast pace environment Prioritizes projects and solicitates direction when necessary Work nights and weekends Work 12+ hours shifts as necessary

EDUCATION AND SKILLS

3 years Sous Chef, or comparable, experience in a Full Service and High-Volume Restaurant Strong communication and leadership skills Experience with back office and POS systems (Restaurant 365, Hot Schedules, Micros) Advanced organizational skills Bilingual is a plus Culinary Arts Degree is a plus (Associates, Bachelors, Certificates, etc.) Serv Safe Certified Strong knowledge of proper food handling and sanitation standards Proficiency in Microsoft Office INDMANAGE