Sous Chef

ABOUT THE ROLE

As a Sous Chef your goal is to assist the Executive Chef in providing quality food in a timely and efficient manner while directing kitchen employees to maintain company standards in quality, cleanliness, and sanitation.

This position is responsible for the resources of the company directly and indirectly related to the kitchen.

TO BE SUCCESSFUL YOU MUST

• Deliver an outstanding food experience that guests will remember as unique and fulfilling.
• Provide direction, delegate, and trust in your culinary team to complete all prep work, adhere to recipe standards, and follow cleanliness guidelines.
• You are an inventory BOSS.
• Ensures quality and safety of product in all aspects of production, storage, and presentation.
• You are detail oriented and won’t hesitate to provide financial accuracy of sales, expenses, and inventory.
• Work closely with your team to mentor and develop leadership skills.
• Guide your team to make the right choices that build trust and get the best results.
• Ensure that each shift is staffed with A-Players who know their role.
• Communicate to your team their personal development pathway and areas of responsibility.
• Document all issues to provide accountability for your team’s actions.
• Maintain a professional working relationship with all members that promote a supportive, respectful, and inclusive work environment.

WHY YOU’LL LOVE BEING A SOUS CHEF

• Recognition and rewards for your hard work
• Generous meal benefit program
• Access to Medical, Dental and Vision Benefits
• Mental wellness and life event management program
• Fitness discount program
• Telehealth services
• 401K with company match
• Paid time off and earned paid sick time
• Company provided Holidays off
• Company paid life, accidental, and long-term disability benefits.
• Paid Parental Leave up to four weeks when eligible.
• Competitive base compensation and potential annual 20% bonus paid quarterly

Requirements

The position requires 1 year of full-service restaurant Kitchen Manager experience or 3-5 years of service industry management experience.

Internal candidates must be in good standing and free of performance issues within 1-year time-period. Combined work experience and education will be considered in decisions.

• Associate’s degree in Culinary, Hospitality, Management, or Business preferred.
• State Food Handler’s Management Certification is required

Salary Description $53,000 to $58,000 base plus 20% bonus potential