Sous Chef

Vandelay Hospitality Group is looking for a Sous Chef!

Role Summary

The Vandelay Hospitality Group Sous Chef is responsible for providing Vandelay Hospitality Group's standard of remarkable experiences and exceptional hospitality to our guests. The Sous Chef is responsible for the supervision of the kitchen team and creating and fostering a sanitary, productive and team-oriented work environment.

Responsibilities

• Prepare meals to meet the specifications of guests in a timely manner in accordance with Vandelay Hospitality Group standards

• Ensure kitchen team adheres to set standards, procedures and safety and sanitation requirements

• Manage the kitchen inventory and ensure supplies are fresh and of high quality

• Ensure proper food temperatures when cooking and proper storage afterward

• Lead the kitchen opening, closing and other kitchen operations as directed

• Assist with interviewing, hiring, training and follow up with new team members

• Continuously cross-train, develop and mentor team members

• Lead pre-shift meetings and update the team on any key business and / or menu updates

• Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and serving standards

• Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner

• Create and maintain organizational systems in kitchens that reflect the flow of operations

• Ensure adherence to all local, state and federal laws and regulations

• Adhere to all disciplinary action guidelines set by the company

• Attend and participate in weekly manager meetings

Requirements

• High school diploma or GED required; Culinary degree preferred

• 2+ years of full-service restaurant management experience

• Results driven, trustworthy and team oriented

• Must be able to lift to 50 pounds

• Availability to work during business hours, including weekends and evenings

• Must be able to work standing and walking for extended periods of time

Perks

• Medical, Vision and Dental insurance

• Paid time off

• Rapid career growth and development

• Closed Christmas, Thanksgiving and the 4th of July

Vandelay Hospitality Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

Sous Chef

Vandelay Hospitality Group is looking for a Sous Chef!

Role Summary

The Vandelay Hospitality Group Sous Chef is responsible for providing Vandelay Hospitality Group's standard of remarkable experiences and exceptional hospitality to our guests. The Sous Chef is responsible for the supervision of the kitchen team and creating and fostering a sanitary, productive and team-oriented work environment.

Responsibilities

• Prepare meals to meet the specifications of guests in a timely manner in accordance with Vandelay Hospitality Group standards

• Ensure kitchen team adheres to set standards, procedures and safety and sanitation requirements

• Manage the kitchen inventory and ensure supplies are fresh and of high quality

• Ensure proper food temperatures when cooking and proper storage afterward

• Lead the kitchen opening, closing and other kitchen operations as directed

• Assist with interviewing, hiring, training and follow up with new team members

• Continuously cross-train, develop and mentor team members

• Lead pre-shift meetings and update the team on any key business and / or menu updates

• Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and serving standards

• Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner

• Create and maintain organizational systems in kitchens that reflect the flow of operations

• Ensure adherence to all local, state and federal laws and regulations

• Adhere to all disciplinary action guidelines set by the company

• Attend and participate in weekly manager meetings

Requirements

• High school diploma or GED required; Culinary degree preferred

• 2+ years of full-service restaurant management experience

• Results driven, trustworthy and team oriented

• Must be able to lift to 50 pounds

• Availability to work during business hours, including weekends and evenings

• Must be able to work standing and walking for extended periods of time

Perks

• Medical, Vision and Dental insurance

• Paid time off

• Rapid career growth and development

• Closed Christmas, Thanksgiving and the 4th of July

Vandelay Hospitality Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.