SOUS CHEF

WE LOVE OUR WORK.

•  Responsible for providing guidance and daily supervision to staff in the department.
• Supports and administers operational goals and monitors achievements of performance and profit objectives.
• Adheres to scheduling and coordinates with manager regarding any concerns, with attention to guest satisfaction.
• Produces menu items as listed in each restaurant; follows all prep lists, and ensures kitchens are stocked and ready for service.
• Responsible for supporting compliance to departmental budgets. 
• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with departmental and company standards and programs.
• Ensures customer service standards are followed by all team members and addresses issues as they arise. 
• Assists with maintaining cost control methods and procedures by monitoring consistent pars and inventory in each restaurant. 
• Assists Chef de Cuisine with administrative duties, such as tracking/maintaining attendance records. 
• Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.
• Responsible for ensuring regulatory compliance within area of authority and reporting potential issues to management. 
• Maintains strict confidentiality in all departmental and company matters.

BRING US YOUR BEST.

• Associate degree (A.A.) in culinary or related field, and minimum two (2) years of culinary experience required; or equivalent combination of education and experience.
• Minimum one (1) year of previous supervisory experience required.
• Must have excellent written and verbal communication skills; must be fluent and literate in English. 
• Must be proficient in Microsoft Office applications (Excel, Word, and Outlook). 
• Ability to maintain a high level of confidentiality and professionalism. 
• Ability to write reports, business correspondence, and procedure manuals. 
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Ability to work collaboratively and communicate effectively with team members at all levels of the organization. 
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. 
• Must have the ability to interact with guests, staff, and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. 
• Ability to work all shifts, including nights, weekends, and holidays, as business needs dictate.