Sous Chef

Responsibilities

• Manage kitchen operations from all aspects as well as provide support throughout the shift.
• Maintain the highest level of food quality while managing waste.
• Managing employees’ schedules
• Responsible for inventory & purchasing and receiving with approved vendors.
• Maintain a clean & organized facility & following local health regulations.
• Training and developing hourly personnel.

Qualifications

• 2+ years of kitchen experience in a similar role
• A degree in Culinary Arts is not required but is a plus.
• Experience in leading and supervising hourly team members.
• Experience working within budget parameters.
• Knowledge of Scheduling and Restaurant software programs
• Strong knowledge of cooking methods, kitchen equipment, and best practices

Pay

$52k-$65k / year (plus, monthly profit share)

Schedule

FLEXIBLE SCHEDULES POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH UP TO 17 DAYS OF PTO

Benefits

• 401K MATCH
• INSURANCE AFTER 60 DAYS
• WINE COUNTRY TRIPS
• FREE ACCESS TO MENTAL HEALTH SERVICES