Upscale steak and seafood restaurant seeking a driven and experienced Sous Chef who has a passion for food and creating memorable experiences for guests.

Responsibilities

• Assist Executive Chef with fostering guest satisfaction through hands-on, lead-by-example management
• Manage all back of house staff in a high-volume kitchen and oversee ongoing training and development
• Meet or exceed budgeted labor and cost centers through proper planning and execution
• Assist with weekly and monthly inventories and food/supply orders
• Maintain proper sanitation procedures and work area organization with strict adherence to OSHA regulations

Requirements

• Minimum 2 years of culinary management experience in an upscale/fine dining setting
• Extensive and advanced knowledge of back of house operations including staff supervision, inventory controls, food and labor cost, and product quality
• Exceptional interpersonal and conflict resolution skills
• Strong work ethic with stable and progressive work history
• Graduate of accredited culinary program a plus

Benefits

• Robust and well-rounded training program
• Career development and growth opportunities
• Employee discounts on retail, dining, amusements, and hotels
• Multiple health benefit options
• Dental, vision, FSA, voluntary life, 401(k)
• Paid sick leave and paid vacation
• Monthly discretionary bonus potential

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