Sous Chef
Tap Haus and our Executive Chef are searching for an energetic and bright individual to take on the role of Sous Chef. The purpose of this position is to support the Executive Chef to oversee all aspects of kitchen operations from cooking, production, quality control and sanitation. We offer great opportunities to build and grow into a professional culinary expert while maintaining friendly and enjoyable work environments.

THE RESPONSIBILITIES

The following tasks and responsibilities are under direct supervision of the Executive Chef:

• Work with minimal supervision, assist with employee training, station shift duties and menu development
• Help train, develop, and motivate staff
• Work cohesively with co-workers as a part of a team
• Must be able to assess and solve employee and/or departmental situations
• Work all stations on line
• Ability to perform job functions with attention to detail, speed, and accuracy
• Be able to prioritize and organize
• Have comprehensive knowledge of all unit menu information
• Ability to input and access information in management systems/computers
• Must be a clear thinker, remaining calm and resolving problems using good judgement
• Maintain confidentiality of company information and data
• Maintain complete knowledge of and comply with all company policies/service procedures/standards
• Maintain positive guest relations at all times
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas
• Maintain and strictly abide by state sanitation/health regulations and company policies
• Ensure that assigned staffs have reported to work; document any late of absent employees
• Have a comprehensive working knowledge of company invoice tracking

Sous Chef
Tap Haus and our Executive Chef are searching for an energetic and bright individual to take on the role of Sous Chef. The purpose of this position is to support the Executive Chef to oversee all aspects of kitchen operations from cooking, production, quality control and sanitation. We offer great opportunities to build and grow into a professional culinary expert while maintaining friendly and enjoyable work environments.

THE RESPONSIBILITIES

The following tasks and responsibilities are under direct supervision of the Executive Chef:

• Work with minimal supervision, assist with employee training, station shift duties and menu development
• Help train, develop, and motivate staff
• Work cohesively with co-workers as a part of a team
• Must be able to assess and solve employee and/or departmental situations
• Work all stations on line
• Ability to perform job functions with attention to detail, speed, and accuracy
• Be able to prioritize and organize
• Have comprehensive knowledge of all unit menu information
• Ability to input and access information in management systems/computers
• Must be a clear thinker, remaining calm and resolving problems using good judgement
• Maintain confidentiality of company information and data
• Maintain complete knowledge of and comply with all company policies/service procedures/standards
• Maintain positive guest relations at all times
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas
• Maintain and strictly abide by state sanitation/health regulations and company policies
• Ensure that assigned staffs have reported to work; document any late of absent employees
• Have a comprehensive working knowledge of company invoice tracking