Sous Chef

Benefits: • Extensive and well-rounded training program • Continued career development and growth opportunities • Generous employee discounts on dining, retail, amusements, and hotels • Multiple health benefit plans to suit your needs • Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) • Paid sick leave • Paid vacation • Monthly discretionary bonus potential Responsibilities • Promotes exceptional guest satisfaction by adopting a customer-centric strategy and employing an inclusive, hands-on management style • Support the Executive Chef in overseeing back-of-house operations and managing high-volume kitchen staff, including continuous training and development • Proactively manage labor and cost centers to consistently meet or exceed budgetary goals • Assist in overseeing weekly and monthly inventories, and ordering of food and supplies • Ensure top-notch sanitation and organization of your workspace, fully compliant with OSHA standards Qualifications • At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment • Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality • Strong communication, leadership, and conflict resolution skills • Stable and progressive work history; Strong work ethic • Graduate of an accredited culinary program is a plus EOE #LI-KJ1 Pay Range USD $55,000.00 - USD $70,000.00 /Yr.