Sous Chef

Looking for a dynamic Sous Chef that is capable in assisting the Executive Chef in all capacities including menu development. Our Sous Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team. You will be the expert on kitchen operations including but not limited to ordering, troubleshooting variances, participating in menu development, developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high-quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Essential Responsibilities: • Complete opening and closing duties as assigned to set up the day for success. • Creating prep lists for all kitchen crew. • Support the preparation of all food items for meal period and next service. • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. • Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards. • Develop all kitchen crew for cross training and promotion. • Participate and lead roll out programs to the menu, seasonal items, and recipe changes. • Supports the corrective action plans for kitchen. • Participates in interviews and selection of new kitchen crew. • Interacts with Guests on occasion - table visits, complaints, special requests. • Participates all kitchen crew meeting. • Must be able to work varied shifts, including weekends and holidays. Duties include the following: • Previous experience as a restaurant manager at a high-volume property preferred. • Maintain high quality standards in regard to food presentation and sanitation. • Manages work schedules of staff and provides direction and discipline. • Supervises service through floor presence and observation. • Comfortable in communicating effectively with many employees via pre-shift, meetings etc. • Able to multitask in a fast-paced environment. • Maintains and updates all Health Code related materials and inspects areas for Health Code Compliance. • Handle payroll and submit paperwork accurately and accordingly. • Manage labor cost aggressively through smart scheduling. • Establish and maintain par levels for products, supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business. • Assign work and side duties to staff in accordance with departmental procedures. • Communicate additions or changes to the assignments as they arise throughout the shift. • Identify situations, which compromise the department's standards and delegate these tasks. • Respond to guest needs by providing unmatched service. • Other duties as directed by Executive Chef and Corporate management. Job Type: Full-time Pay: $55,000.00 - $70,000.00 per year Benefits: • Dental insurance • Food provided • Health insurance • Paid time off • Referral program • Vision insurance Work Location: In person