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

Pay

USD $55,000.00 - USD $65,000.00 /Yr.