STK Steakhouse is the global leader in Vibe Dining. Withenergetic, high-end restaurants and bars in cities like Las Vegas, New York,Miami, London, and many more we take pride in our ability to execute anunforgettable experience for our guests no matter the occasion!

Apply now to join the world of VIBE DINING as a key part of theguest experience!

We are always looking for individuals that are looking to Growand Develop as new opportunities continue to be available in this expandingcompany.

Job description

We strive for a premier culture that encompasses teamwork,collaboration, and values. There is a passion in everything we do, and we arelooking for people with similar attributes. Get started on a career path as weare always looking for individuals that are looking to grow and develop as newopportunities continue to be available in this expanding company.

SOUS CHEFPOSITION OVERVIEW:

The Sous Chef supportsthe Executive Chef AND Sous Chef in all operational aspects of the business. He/She is second in command to the Chefs, being responsible for carrying out theExecutive Chef’s requests and orders, on all day to day operations of therestaurant, production, staff, and brand quality.

Duties and Responsibilities

· Executing and carrying the ExecutiveChef’s requests and orders without questioning.

· Ability to execute all positions on theline and help line staff when they get behind.

· Execute and oversee the production ofall menu items.

· Complete understanding of work safetyand emergency procedures.

· Expedite orders correctly andefficiently to ensure smooth kitchen flow.

· Fully understand the importance of andhave the ability to utilize standard recipe cards and plating guides.

· Ensuring all reach-ins and walk-ins arelocked.

· Perform line checks to includetemperature checks of all refrigeration, rotation and dating of all foods,proper prep(taste), freshness and specials completed for the nights service.

· Assisting with creation and executionof daily specials.

· Implement closing duties for therunners, stewards, line/pantry cooks and ensure all duties are being completed.

· Ensure all foods are up to our qualityand standards, all specials are current with the seasons and trends, coach andtrain the staff to THE ONE GROUP brand of food.

· Possess good math and English skillsfor calculating, communicating, writing requisitions/ completing foodinventories and for retrieving information as needed.

· Work closely with staff to ensure thattheir respective jobs are being executed as per company guidelines.

· Ensure A standards for kitchencleanliness and follow all Health Department Guidelines to ensure proper foodhandling from the beginning to the end when the food is leaving the kitchen.

· Attend all weekly management meetingsand corporate meetings that are scheduled. Hold monthly mandatory kitchenmeetings and address all issues that arise.

· Assisting the chefs and coordinatingwith the purchaser with ordering on a daily basis.

· Assisting the chefs with the schedulingon a weekly basis.

· Prevent breakage by monitoring kitchencrew.

· Inspire and motivate kitchen staff.

FiscalResponsibility

· Assisting and monitoring daily laborand food cost reporting sheets to ensure costs are trending within budgetedparameters.

· Assisting reviewing monthly profit andloss statement and acts on all variances.

· Helps ensure all overtimeis authorized

QUALIFICATIONS/PRIMARYJOB REQUIREMENTS

· Minimum 2 years professionalhospitality leadership experience in a similar environment

· Fully understand the purpose of andhave the ability to produce all Mother Sauces, all stocks and have the abilityto utilize them to make any other needed sauce.

· Competent in fabricating all meat, fishand poultry.

· Understand the differences and uses ofall herbs and types of seasonings.

· Intermediate to Advance Knowledge ofPastries and Garde Manger

· Knowledge and the ability to producevarious ethnicities of foods

· Excellent product identificationknowledge in produce, meats, fish, herbs, grains and equipment.

· Understand, and have the ability totrain, on all basic cooking methods: braising, poaching, roasting, steaming,sauté, grilling, blanching.

· Excellent knife skills, ability to cutall vegetables and fruits in all utilized cuts and have the ability to trainand monitor others..

· Management certified according to statehealth department criteria

Thecompany offer the following Insurance benefits to all full time and variablebenefit eligible employees (waiting period applies)

• Medical

• Dental

• Vision

• Group Life and Disability

• Group Accident Insurance

• Group Hospital Indemnity Insurance

• Group Critical Illness Insurance

Thecompany offer the following benefits to all employees regardless ofposition or status

• Employee Assistance Program (EAP)

• Dependent Care Benefit

• Employee Dining Discounts and/orcomplementary meals onsite

• Traditional and Roth 401K Plan

• Commuter Benefits