Lead and manage all restaurant operations in partnership with the General Manager to offer a world-class fast casual dining experience, ensure concept vision and Beefsteak standards are executed consistently. Demonstrate that team members are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the General Manager.
Position requires a minimum of 2+ years of sous chef experience and 3+ years of kitchen experience.
Extensive knowledge of culinary fundamentals (knife skills, sauces, all kitchen stations) is required.
Requires developed communication skills, both verbal and written
Most tasks are performed independently or in a team environment with the employee acting as a team leader.
Ability to maintain compliance with all local, state and federal laws and regulations.
Ability to supervise, train and motivate multiple levels of employees.
Ability to assess/evaluate other employees’performance in a fair and consistent manner.
Extensive knowledge of food industry, restaurants and competitive markets.
Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants.
This position will spend 100% of the time standing or walking.
Must be able to stand and exert well-paced mobility for up to 8 hours in length.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to lift up to 15 lbs. on a regular and continuing basis.
May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests and employees.