Sous Chef

Responsibilities

• Provides support to Executive Chef in all areas of responsibility
• Manages back of house team members, operations, and food production for the restaurant and FIREBAR®
• Directs, disciplines, and trains team members by coaching, counseling, and providing feedback and termination recommendations
• Orders and receives produce, seafood, and main food orders
• Conducts daily / bi-weekly inventory with team
• Schedules back of house team members
• Responsible for hiring back of house team members to maintain staffing goals
• Supervises and participates in butchering and portion control on each shift
• Creates a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen

Qualifications

• 2 years full-service restaurant experience in a management position
• Working kitchen knowledge— butchering and portion control
• Be an expert in Iconic Hospitality
• Must have solid communication and organizational skills
• Knowledge Requirements:
• Iconic Hospitality standards
• Prep Duties
• Storing & Cooling food
• Food handling
• Butchering and portion control
• POS/Micros Knowledge
• Cash handling
• Food and Labor cost control
• Inventory control
• Purchasing
• Safety and Sanitation procedures
• NCO (Neat, clean and organized)

Physical Requirements

• Able to speak, read, write and understand the primary language of the work location
• Reach, bend, push & pull items for up to 2 hours each day
• Able to use fingers, hands, arms and shoulders repetitively for up to 6 hours each day
• Able to stand and exert well-paced mobility for multiple hours in length
• Must have a sense of balance, able to bend, kneel and lift items frequently weighing up to 50 pounds