As much as we worship the almighty tortilla, we obsess over surrounding ourselves with wonderful energy, culture, and team members. Joining our crew means you’ll play a key role in bringing the spirit of Pink Taco and our menu to life for our fans. We are a company that is focused on growing both our brand and our team members. We want people who love to bring joy to others through great service and delicious tacos. And in return, we strive to create a great work environment. We will work hard but love our jobs. Plus, we’ll have a hell of a lot of fun doing it too.

PURPOSE

The Sous Chef is responsible to assist in the oversite of the back of house operation. This includes controlling food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. Pink Taco is FUN, FAIR, HONEST, HARDWORKING, UNPRETENTIOUS AND UNCOMPLICATED with a passion for quality.

DUTIES & RESPONSIBILTIES

• Perform daily line check and safety walk throughs
• Responsible for BOH cost controls
• Investigate and review all sub-standard food with BOH team
• Monitor food waste and make suggestions on how to minimize food waste
• Assist the Head Chef on menu development and engineering
• Keep the kitchen running smoothly and adequately stocked with all necessary goods
• Create an environment of trust and mutual respect
• Assist with hiring, training, coaching/counseling, skill development and terminations
• Monitor and maintain highest standards of food quality and guest service
• Manage staffing levels and controllable costs ensuring they are in line with budget
• Complete nightly logs and manager reports
• Monitor and enforce inventory controls
• Ensure accurate and thorough information regarding menu items and food allergen information is up to date
• Recognize and cultivate regular guests and repeat business
• Respond to guest concerns/complaints and correct errors or resolve complaints
• Comply with all safety and health department procedures and all state and federal liquor laws
• Maintain company safety and sanitation standards
• Ensure complete and proper check out procedures
• Assists and/ or completes additional tasks as assigned

QUALIFICATIONS & SKILLS

• High School Diploma or equivalent required
• Bachelor’s Degree in Culinary Arts preferred
• Proof of eligibility to work in the United States
• Valid Driver’s License
• 21 years of age
• Minimum of (3) three years kitchen experience
• Possession of or the ability to possess all state required work cards
• Knowledge of Windows MS Office, Open Table, Outlook, and back office reporting systems
• Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls
• Knowledge of state and local laws as it applies to labor and health code regulations
• Proper lifting techniques
• Guest relations
• Sanitation and safety
• Full-service restaurant operations
• Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public

All while offering:

• Competitive Pay ($70,000 - $75,000 annual salary.)
• Health, Dental and Vision Benefits
• Bonus potential
• Paid Time Off
• Commuter Benefits
• Supplemental life insurance

WORKING CONDITIONS

The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job.

• Small to medium office or shared work space
• Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors
• Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume
• Fast paced, high volume, full-service restaurant
• Work varied shifts to include days, nights, weekends and holidays

PHYSICAL REQUIREMENTS

The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Ability to walk long periods of time
• Ability to stand for long periods of time
• Ability to use hands to handle, control, or feel objects, tools, or controls.
• Ability to repeat the same movements for long periods of time
• Ability to understand the speech of another person
• Ability to speak clearly so listeners can understand
• Ability to push and lift up to 50 lbs
• Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl

DISCLAIMER

This job description is a summary of duties, which as a Sous Chef you are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.