Sous Chef

Overview Benefits : Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food / labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history;

Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-KJ1 Pay Range USD $58,000.00 - USD $65,000.

00 / Yr.Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulationsAt least 2 years of Culinary Management experience in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food / labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history;

Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-KJ1