Sous Chef

Responsibilities

· Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards

· Assist in overseeing inventory, purchasing and food cost

· Manage staffing levels to ensure that guest service, operational needs and financial objectives are met

· Ensure compliance with food handlers and sanitation standards

· Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards

· Support the Chef de Cuisine in the training, mentoring, development and management of the kitchen staff and supervise/coordinate all related culinary activities

· Assist with completing daily, weekly, and monthly management administrative duties including operations reports, financial documentation, human resources/staff management paperwork, standard operating procedures, safety and sanitations checklists, and ordering inventory documentation

Skills/Knowledge Required

· 2+ years’ experience in a similar position in a fast-paced environment

· The ability to motivate and inspire others to work cooperatively to achieve a designated goal

· Strong written, verbal, and non-verbal communication skills

· Proactive attitude with strong organizational and time management skills

· Flexible schedule - Willing and able to work shift duties that may include evenings, nights, weekends and holidays

· Experience successfully leading in a fast-paced environment and prioritizing demands

· Excellent critical thinking and decision-making skills

· TIPS and Serv Safe Preferred

Education

Culinary Degree or Equivalent Training required.

Responsibilities

· Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards

· Assist in overseeing inventory, purchasing and food cost

· Manage staffing levels to ensure that guest service, operational needs and financial objectives are met

· Ensure compliance with food handlers and sanitation standards

· Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards

· Support the Chef de Cuisine in the training, mentoring, development and management of the kitchen staff and supervise/coordinate all related culinary activities

· Assist with completing daily, weekly, and monthly management administrative duties including operations reports, financial documentation, human resources/staff management paperwork, standard operating procedures, safety and sanitations checklists, and ordering inventory documentation

Skills/Knowledge Required

· 2+ years’ experience in a similar position in a fast-paced environment

· The ability to motivate and inspire others to work cooperatively to achieve a designated goal

· Strong written, verbal, and non-verbal communication skills

· Proactive attitude with strong organizational and time management skills

· Flexible schedule - Willing and able to work shift duties that may include evenings, nights, weekends and holidays

· Experience successfully leading in a fast-paced environment and prioritizing demands

· Excellent critical thinking and decision-making skills

· TIPS and Serv Safe Preferred

Education

Culinary Degree or Equivalent Training required.