Starting Salary from $50,000 - $60,000 based on experience! Bonus opportunity, up to additional $6K/yr! PTO, Health Insurance, 401(k), Advancement Opportunity!

Bring your creativity and culinary expertise to our team! Now Hiring for experienced Sous Chef or Executive Sous Chef to join our team at Pub 819! Our mission is to provide craft food and spirits in a fun, welcoming setting to our guests and their dogs! We offer competitive pay, great benefits, flexible scheduling, with advancement and growth opportunities.

Job description:

The Sous Chef will support the kitchen and back of house to effectively uphold Craft and Crew Hospitality's standards for food quality, presentation, preparation, and food safety all while leading and developing a team of back of house staff to keep business operations running efficiently at all times.

The Sous Chef must have a flexible schedule to coordinate with the Chef so that a leader is always present and available in the building as a resource for the team. They will be well trained and proficient in each station in the kitchen including Prep, Fry, Pantry, Grill, and Lead Line.

Additional responsibilities will be delegated to the Sous Chef to effectively run the business 7 days a week. These responsibilities include Inventory, Food Orders, Menu development, Scheduling, Cost Management (concerning Food Cost and Labor %), Maintaining organization and proper storage of products in the Kitchen, Walk-in Freezer/Refrigerator and Dry Storage, Upholding Health and Safety Procedures and Protocols.

Roles & Responsibilities:

Manage the daily profitable operations of the kitchen to maximize profitability, increase efficiency, and guarantee guest satisfaction.

Management:

• Recruiting, hiring, training, and performance reviews for all back of house staff
• Provide leadership, coaching, and direction to all back of house staff
• Hold staff accountable for meeting company expectations and following policies, ensuring that disciplinary action occurs where necessary.
• Prepare and post schedules weekly that meet specified labor budgets.

Operations

• Ensure that quality standards for food are consistently met
• Recipe specification adherence
• Must be willing/able to assist in any area of the Kitchen: Line, Pantry, Prep, Dish, etc.
• Must work alongside BOH staff during volume shifts, to lead and support operations and keep company labor budgets on track.

Sales Building

• Daily/Weekly specials
• Seasonal menu planning (Fall/Winter and Spring/Summer Edits)

Ordering

• Place orders with approved vendors and use the product list provided.
• Purchasing/Ordering to maximize profitability and reduce food costs.
• Weekly/Monthly supplies ordering for the kitchen and restaurant.

Administrative

• Food inventory audits EOW and EOM
• Calculate food costs and ensure that you are targeting goals.
• Design and Implement Line checks Daily (AM/PM Shifts)
• Design and Implement Temperature logs
• Recipes/Allergens/Food Specifications
• Update Recipes in TRACS (Reinhart)
• Calculating Food COST Weekly for Scorecard (GM)

Required Experience/Qualifications:

• 5 Years in Line Cook, Assistant Chef, or similar role
• Excellent Communication Skills;
• Leadership Skills;
• Must be able to stand, walk, and move about for 8-10 hour shifts;
• Must be able to lift/carry up to 50 lbs;
• Must be able to walk up and down stairs without complications
• Problem-solving abilities, be prepared to think and act quickly in stressful situations;
• Knowledge of Health & Safety procedures by MDH. Current ServSafe Certification
• Bilingual Spanish preferred but not required.
• A culinary or college degree is preferred.
• Proficiency with computers (MS Office)
• Must be eligible to work in the United States
• Must agree to background and credit check

Compensation & Benefits

• Annual Salary
• Health Insurance Plan w/ Dental & Life options
• 2 Weeks PTO Annually (Starting)
• Cell Phone Contribution Monthly
• Health Club Reimbursement
• Monthly bonus program

Personal Requirements

• Positive attitude, Leadership ability, Outgoing, Self-Disciplined, and Motivated.
• Welcoming, pleasant and friendly demeanor. Must have a neat and clean appearance and look professional at all times.
• Ability to motivate staff and work as a functional member of the team.
• Excellent communication skills to manage individuals and work with a diverse staff of people.
• Ability to coordinate and multi-task several tasks effectively while always maintaining restaurant standards and company procedures.
• Must be able to work effectively under pressure to solve problems and coordinate a wide range of activities.
• Ability to determine the employability of applicants comparing experience and qualifications for positions.