SOUS CHEF

Responsibilities

• Provides guidance and daily supervision to staff in the department.
• Supports and administers operational goals and monitors achievements of performance and profit objectives.
• Adheres to scheduling and coordinates with manager regarding any concerns, with attention to guest satisfaction.
• Produces menu items as listed in each restaurant; follows all prep lists, and ensures kitchens are stocked and ready for service.
• Supports compliance to departmental budgets.
• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with departmental and company standards and programs.
• Ensures customer service standards are followed by all team members and addresses issues as they arise.
• Maintains cost control methods and procedures by monitoring consistent pars and inventory in each restaurant.
• Assists with maintaining attendance records and other administrative duties for the Chef de Cuisine.
• Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.
• Responsible for ensuring regulatory compliance within area of authority and reporting potential issues to management.
• Maintains strict confidentiality in all departmental and company matters.

Requirements

• Achieved Associate degree (A.A.) in culinary or related field, and minimum two (2) years of culinary experience required; or equivalent combination of education and experience.
• Minimum one (1) year of previous supervisory experience required.

Qualifications

• Excellent written and verbal communication skills; fluent and literate in English.
• Proficient in Microsoft Office applications (Excel, Word, and Outlook).
• Ability to maintain a high level of confidentiality and professionalism.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Ability to work collaboratively and communicate effectively with team members at all levels of the organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Ability to interact with guests, staff, and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.
• Ability to work all shifts, including nights, weekends, and holidays, as business needs dictate.

Skills

• Excellent written and verbal communication skills.
• Fluent and literate in English.
• Proficient in Microsoft Office applications (Excel, Word, and Outlook).
• Highly organized and detail-oriented.
• Strong leadership and supervisory skills.
• Effective problem-solving and conflict resolution abilities.
• Ability to multitask and manage multiple priorities.
• Knowledge of food safety and health regulations.
• Ability to work collaboratively and communicate effectively with team members.
• Ability to work all shifts, including nights, weekends, and holidays.

Benefits

• Day 1 Benefits
• 401(k) Program
• Company Perks
• Career Opportunities
• Advancement Programs
• Scholarships

Pay

Starting Salary: $53,000

Schedule

Must be able to work all shifts, including nights, weekends, and holidays, as business needs dictate.