sbe conceptualizes and develops innovative concepts that invite you to indulge in the extraordinary. As the global leader in “lifestyle hospitality,” we redefine the hospitality experience through innovation and collaboration. We ELEVATE THE EXTRAORDINARY.

A pioneering icon in lifestyle hospitality, sbe has become an international brand. As a multiplatform hospitality and nightlife company, we create innovative concepts and award-winning experiences. As incubators and operators, we develop globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs. What unites them is a continued commitment to innovation, and service, delivering an unparalleled experience that exceeds the highest of expectations and sets new industry standards. sbe conceptualizes and develops innovative concepts that invite you to INDULGE IN THE EXTRAORDINARY.

JOB TITLE : Sous Chef

Sous Chef is responsible for overseeing the culinary operations of the restaurant using current culinary concepts, practices, and procedures. The ideal candidate will be extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals. The Sous Chef reports directly to the Executive Chef.

ESSENTIAL FUNCTIONS:

• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems.
• Role models company quality standards and service
• Constantly growing and provides clear direction and achievable goals for their entire team.
• Current with culinary concepts, practices, and procedures
• Ability to estimate food consumption and requisition or purchase food.
• Carries out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service.
• Ensure a consistent, high-quality product is produced- daily line checks and quality control
• Ensure proper equipment operation and maintenance.
• Ensure proper safety and sanitation in kitchen.
• Must be able to prepare selected items or for selected occasions.
• Assists the Chef de Cuisine with menu planning.

ADDITIONAL RESPONSIBILITIES:

• Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
• Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions, and provide accurate information.
• Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.

To be aware of and ensure constant compliance with all necessary operational policies including:

• Health and Safety
• Food Hygiene
• Maintenance
• Emergency Procedures
• Liquor Licensing

DESIRED QUALIFICATIONS:

• Current with culinary concepts, practices, and procedures
• Current experience in the hospitality industry in a kitchen management role
• Active in furthering his/her own culinary development.
• Extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals.
• Proven leadership and managerial skills
• Supports an environment of colleague growth and development.
• Familiar with financial planning, analyzing data, trends and implementing strategies for improvement.
• Clear and concise written and verbal communication skills
• Must have excellent organizational, interpersonal, and administrative skills.
• Proficient in MS Word, Excel, company communication technology