Summary of Position: Sous Chef

A successful Executive Sous chef is a strong communicator, organized and showcases in depth knowledge of various cuisines, stations on the lone, cooking styles, ingredients, equipment and processes. We hope that you’re operationally creative professional with strong leadership and management experience looking to share their passion for food by delivering an experience through the dishes they create.

Duties & Responsibilities:

•  Lead by example and alongside the Executive Chef to deliver effective and efficient dinging experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure
• Maintain Health and Safety standards set by corporate standards, local, and regional government
• Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business.
• Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served.
•  Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform as well as disciplinary procedures are followed when applicable,
•  Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations.

Qualifications:

•  Minimum of 3-4 years’ experience working in a similar volume – based business
• Culinary trained professional who is passionate and curious to develop and grow as a Chef
• Experience managing P & L’s labor, purchasing, vendors a quality control while providing results in revenue
• Must possess consistent and stabile work experience and encompass the desire to operationally support the business as an individual contributor and leader
• Must encompass Food Serv Safe certification and have experience with local sanitation regulations
• Well-versed and timely email etiquette as well as written and verbal communication
• Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations.
• High school diploma or equivalent trade school type: Full-time