SOUS CHEF

About the role

The Sous Chef, reporting to the Executive Chef, is responsible for contributing to menu development and recipe adherence, day-to-day operations of kitchen services, ordering, internal and external catering, large party execution, and team management.

Responsibilities

• Supports the Executive Chef in all Back of the House operations, hospitality, food quality, food costs, inventory, cleanliness, and maintaining a welcoming environment for our guests and employees.
• Supervise kitchen staff during opening, mid or closing shift; direct staff flow and procedures during service shifts; supervise staff engaged in inventory, storage, and distribution of food and supplies.
• Plan and/or participate in menu creation, preparing and portioning foods, implementing new menus as well as utilizing food surpluses and leftovers.
• Control portion costs by following recipes and directives from the Executive Chef; ensure conformance with recipes and appearance standards.
• Manage food and supply inventory; order as needed; schedule deliveries of product.
• Manage employee relations and performance reviews; provide coaching and feedback to staff and assess performance on an ongoing basis; communicate restaurant goals to performance expectations to employees.
• Write staff schedules; manage team availability and time off.
• Conduct daily pre-shift meetings; review daily specials, stations, and other applicable announcements with staff.
• Participate in hiring process for back of house staff including interviewing, selection, and onboarding.
• Complete accident reports promptly if an employee or guest is injured.
• Write detailed account of any disciplinary issues to the Chef and General Manager.
• Aid at any back of house station when staffing constraints require.

Requirements

• 2 years experience working in various kitchen positions required.
• 1 year kitchen supervisory experience required.
• 2 years kitchen supervisory experience preferred.

Qualifications

• Demonstrate advanced knowledge of restaurant operations & compliance requirements.
• Effectively communicate with all management, guests, staff, and vendors professionally.
• Maintain a fun and safe environment for all staff and contributes to a healthy teamwork atmosphere.
• Ability to work effectively as part of a team while undertaking a leadership role.
• Demonstrate a high level of motivation and resourcefulness under pressure.
• Knowledge of and love for food including an interest in craft beer.
• Demonstrate attention to detail, with the ability to quickly manage several priorities and apply appropriate judgment in a fast-paced environment.
• Basic computer knowledge, specifically Microsoft Outlook, Word, and Excel.

Skills

• Advanced knowledge of restaurant operations & compliance requirements.
• Effective communication with all management, guests, staff, and vendors professionally.
• Maintain a fun and safe environment for all staff and contributes to a healthy teamwork atmosphere.
• Ability to work effectively as part of a team while undertaking a leadership role.
• Demonstrate a high level of motivation and resourcefulness under pressure.
• Knowledge of and love for food including an interest in craft beer.
• Demonstrate attention to detail, with the ability to quickly manage several priorities and apply appropriate judgment in a fast-paced environment.
• Basic computer knowledge, specifically Microsoft Outlook, Word, and Excel.

Benefits

• $21.09 to $32.58 hourly compensation.
• 10% company match on 401(k) contributions.
• Learning and development opportunities.
• Foster safety at work with ongoing trainings, state-of-the-art equipment, and preventative care.
• Medical, dental, and vision insurance.
• An onsite medical clinic.
• Mental health and well-being benefits including paid sick leave.
• Paid time off.

Pay

• $21.09 to $32.58 hourly compensation.

Schedule

• Hours may vary based on operational needs.