Sous Chef for Ellas by Christian Petroni

Sous Chef for Ella's by Christian Petroni Red Pebbles Hospitality - 3.8 Nashville, TN Job Details $60,000 - $70,000 a year 6 hours ago Qualifications Staff supervision Kitchen knives Staff scheduling Team scheduling Taste testing for quality control Kitchen cost control Inventory tracking for food cost management Overseeing payroll Operating kitchen equipment Managing kitchen staff Financial management Kitchen staff scheduling Restaurant cost management Hotel restaurant experience Task assignment

Technical Proficiency Full Job Description Sous Chef Key Responsibilities:

Must have hotel or multi unit culinary management experience Direct supervision of the kitchen employees on a daily basis, ensuring policies and processes are being followed and inspecting operational flow on a continuous basis. Assist Executive Chef with the efficient and effective running of the kitchen ensuring that operating costs are minimized. Responsible for food quality and consistency of menu items, ensuring a positive guest experience. Assist with the hiring, on-boarding and continuous training of kitchen employees. Schedule and oversee necessary maintenance and repairs on kitchen appliances. Assist with creation of schedules for kitchen employees, adjusting as necessary to meet business needs and financial targets. Ensure compliance with department of health standards, maintaining superior cleanliness and sanitation in all kitchen areas. Provide training and support to Front of House employees, to include menu knowledge and how to meet dietary needs.

Sous Chef Qualifications:

A minimum of two years' prior culinary management experience in a full-service restaurant. Serve Safe certified food manager preferred. Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff. Ability to multi-task and work in fast paced environment while effectively delegating tasks. Experience managing payroll and schedules is required. Must have understanding of food cost and be capable of conducting and assessing restaurant inventory. Must be proficient with computers, and have excellent written and verbal communication skills. Must be able to work a flexible schedule to include weekends and holidays. Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs. Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead. Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.