The Sous Chef works alongside the Executive Chef to manage daily kitchen operations, including overseeing and developing staff, assisting with menu preparation, ensuring food quality and freshness, and monitoring ordering, storage and rotation. This person ensures guest satisfaction through the monitoring of proper food preparation procedures, adherence to recipe and company standards and operates the kitchen according to all Health Department guidelines. The Sous Chef also executes daily operations according to the guidelines given them directly by the Executive Chef, General Manager and the Employee Handbook and may be asked to assume responsibility for total kitchen operations in the absence of the Executive Chef. The Sous Chef should be a master of production and plating, demonstrating the ability to work all line and prep positions and working these positions when needed. The Sous Chef receives their areas of responsibility, including financial control responsibilities from the Executive Chef and these responsibilities may change regularly as part of their developmental plan. They are required to work with their Executive Chef to regularly self-evaluate and to create goals and plans for achieving those goals. The ideal candidate has a friendly demeanor, can multi-task, can complete projects in a timely manner, and thrives in a team environment. The Sous Chef must be a highly motivated individual who is self-driven, organized and eager to accept additional responsibilities when needed. They must always set the example by displaying a positive attitude, while managing and motivating their staff as both individuals and as a team. Their ability to connect with, understand, motivate and challenge each staff member, along with their ability to productively deal with stress is critical to the success of the restaurant.

Duties and Responsibilities:

The duties and responsibilities of the sous chef include, but are not limited to:

• Consistently execute Back of the House restaurant shifts adhering to company standards
• Maintain required daily production levels
• Monitor all employees for proper execution of recipes
• Conduct line checks and tastings every shift to ensure food quality
• Maintain all kitchen equipment in good repair
• Ensure that all food is prepared according to restaurant standards and that all storage, holding, and heating guidelines are followed
• Ensure compliance with sanitation and safety regulations
• Assists Executive Chef with specials creation
• Monitor daily labor and react to variances from projections
• Deliver all assigned controllable costs at or below budget
• Trains new kitchen staff members
• Ensure that kitchen staff follows all kitchen operating systems correctly
• Maintains all equipment at proper operating condition and ensures a clean work environment at all times
• Additional detailed responsibilities are listed in the Manager Areas of Responsibility document and may change as the General Manager amends that document

Job Type:

Full-time Pay:

$55,000.00 - $60,000.00 per year

Benefits:

401(k) Dental insurance Health insurance Vision insurance

Work Location:

In person