Sous Chef

About the role

The Sous Chef – Margaritaville, will be responsible for directing, managing and successfully operating a high volume branded concept on CityWalk. As Sous Chef, the position will be a primary “go-to” for the kitchen team and responsible for the functions and flow of the back of the house.

Responsibilities

• Drive operating profit goals and sales.
• Optimize profits by controlling food, beverage, and labor costs.
• Consistently achieve operational excellence.
• Develop and retain exceptional talent.
• Ensure compliance with all local, state, and federal laws regarding food quality, safety, labor, and employment.
• Partner with Human Resources to train and develop restaurant leaders at every level.
• Maintain or exceed weekly budgeted variable operation profit by controlling cost of goods & variable labor.
• Communicate restaurant results to the Restaurant Chef and General Manager with recommendations for improvement.
• Ensure high Team Member and Guest Engagement.
• Mentors and counsels team members and enforce appropriate policies and procedures ensuring that everything is within compliance of venue and company standards.
• Promote company’s mission and values.
• Ensure company policy and brand standards are followed.
• Prepare and present hourly team member reviews.

Requirements

• Bachelor’s degree in Business, Hospitality Management or a related field; or equivalent combination of education and experience.
• Minimum of 5 years of management experience in high quality chain or independent restaurant group.
• Thorough knowledge of MS Excel, Word, PowerPoint and POS systems.
• Ability to work rotating schedules, holidays, weekends and nights.

Qualifications

• Proven track record and experience in the development and implementation of strong training programs and tools developed to reduce employee attrition and create internal culture of development for staff.
• Excellent management skills in leading a diverse team and working under tight and fast track deadlines.
• Strong P&L experience, command of budgeting and costs controls.
• Excellent verbal and written communication, interpersonal, organizational and multi-tasking skills.
• Ability to effectively communicate across all lines of business, and with all levels of management.
• Strong organizational, planning, delegation, mentoring and coaching skills.
• A strong passion for delivering the highest quality of guest service and superior food concepts.

Benefits

• (Required On-Site: This position is required to be performed full-time from an NBCUniversal-designated worksite.
• This position is eligible for company sponsored benefits, including medical, dental and vision insurance, 401(k), paid leave, tuition reimbursement, and a variety of other discounts and perks.