The Fifty/50 Restaurant Group is looking for a driven and energetic individual to join their team as a Sous Chef. Duties will include staff development, training, coaching, and recipe testing and development, while upholding standards for safety and sanitation. As a Sous Chef, you will be working closely with the Executive Sous Chef and General Manager in overseeing and executing the vision of the restaurant. A Sous Chef will be responsible for working a station in the kitchen while also being a key leader and operator in our BOH systems and organization. A successful candidate will play a key role in contributing to our Guest satisfaction while also be able to manage their cost of goods and labor, in a way for the operation to be profitable.

Essential Functions: 

• Set up and stock stations with all necessary mise en place 
• Answer, report, and follow instructions from Executive Sous Chef and General Manager
• Prepare food for service 
• Cook menu items with the rest of the kitchen staff 
• Maintain a positive and professional approach with your team
• Ensure that food comes out simultaneously with high quality and consistency, in a timely manner 
• Comply with nutrition and allergy regulations and standards 
• Help with preparation

Other Functions:

• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor
• Comply with health and food safety standards, restocking items and cleaning 
• Managing food cost and labor cost 

Physical Functions: 

• Ability to stand/walk a minimum of 10 hours or as needed
• Must be able to exert well-paced and frequent mobility for periods of up to 10 hours or as needed 
• Be able to lift up to 50 pounds, frequently 
• Will frequently reach, feel, bend, stoop, carry, finely manipulate and key in data
• Work in both warm and cool environments
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish 
• Returning unused items after service to the correct inventory location, or storing cooked goods for use at another service