The Sous Chef is motivated to positively influence the kitchen team to follow the direction of Executive Chef and Executive Sous Chef in planning, organizing and managing the Kitchen Department according to company policies and state standards.
As the Sous Chef, your duties will include recruiting and training new employees, adhering to allergy procedure and food preferences as well as working with the Executive Chef on developing new menu options.
Main Duties
Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure
Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business
Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served
Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform as well as disciplinary procedures are followed when applicable
Financial component, purchasing within budget guidelines, achieving cost off food and expectations.
Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations
Monitoring daily production, consistency, quantity and wastage
To attend Management training and meetings as and when required
Required Skills/Qualifications:
Minimum of 3-4+ years’ experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes
Culinary trained and professional who is passionate and curious to develop and grow as a Chef
Experienced managing P&L’s, labor, purchasing, vendors and quality control while providing results in revenue
Must possess consistent and stabile work experience & encompass the desire to operationally support the business as an individual contributor and leader
Must encompass Food Serve Safe certification and have experienced with local sanitation regulations
Well-versed and timely email etiquette as well as written and verbal communication
Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations
Job Type: Full-time
Pay: $70,000.00
– $80,000.00 per year
Benefits:
401(k)
Dental insurance
Disability insurance
Health insurance
Life insurance
Paid time off
Vision insurance
Schedule:
Monday to Friday
Weekend availability
Work Location: One location