Sous Chef

Make your next move count. Be a part of something great! Blueridge Restaurant Group is a management company that operates two upscale concepts: Copper Canyon Grill, and Glenwood's. Blueridge Restaurant Group operates seven restaurants throughout Maryland. Each restaurant is a made from scratch concept and offers open-air kitchen, polished casual ambiance, top notch service, and understandable American cuisine that simply tastes great. We are looking for an intelligent, energetic, and poised individual to help manage kitchen operations for one of our high-volume restaurants. The Sous Chef is responsible for assisting the Executive Chef with managing all aspects of the kitchen to include personnel in a manner to provide ultimate guest satisfaction. The Sous Chef will be responsible for personally performing tasks while leading the staff and managing all food related functions, ensuring consistent high-quality food, and uphold sanitation and food standards. We offer an excellent base salary ranging from $65,000 to $75,000, based on experience, with the opportunity to earn quarterly bonus. In addition, we provide health, dental, and vision insurance, eligibility for 401(k) program after one year with a 4% match, free dining privileges, and paid time off.

Primary Job Responsibilities:

Maintain complete knowledge of and ensure employee compliance with all restaurant policies and procedures. Assists Executive Chef with all kitchen operations. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Establish the day's priorities and assign production and preparation tasks for staff to execute. Communicate both verbally and in writing to provide clear direction to staff. Ensure that staff report to work as scheduled; document any late or absent employees. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Monitor performance of staff and ensure all procedures are completed to the department standards. Oversee and direct training of new hires in specified departments of the kitchen. Comply with attendance rules and be available to work on a regular basis. Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation. Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures, complying with legal regulations and developing and implementing disaster plans.

Qualifications:

A minimum of 4 years of experience in kitchen preparation and cooking Must be able to communicate clearly and effectively Be able to reach, bend, stoop and frequently lift up to 40 pounds Be able to work in a standing position for long periods of time Must have exceptional hygiene and grooming habits Blueridge Restaurant Group is an equal opportunity employer. We value a diverse workforce and strive to create an inclusive culture. We encourage and consider applications from all qualified applicants without regard to sex, gender identity, sexual orientation, race, color, religion, national origin, disability, protected veteran status, age, or any other characteristic protected by law. Applicants with disabilities who require assistance or accommodation, please contact Human Resources at (240) 752-7461 Ext. 224.

Job Type:

Full-time Pay:

$65,000.00 - $75,000.00 per year

Benefits:

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

Experience:

Kitchen Management:

3 years (Preferred)

Work Location:

In person