sous chef

Quest Hospitality Concepts is actively seeking a Sous Chef to join the team.

Summary of Key Responsibilities

Responsibilities and essential job functions include but are not limited to the following:

• You know that happy chefs make happy food, so you'll supervise and motivate the kitchen staff, sharing inspiration and ideas with them daily to teach and keep overall energy and morale high.
• Holding the kitchen staff accountable is part of your role. You'll uphold standards of conduct per employee handbook expectations.
• Advise in training, preparation, and production of all menu items to ensure the highest quality out of the kitchen.
• Work with the kitchen staff to establish a consistent schedule, while managing labor costs and anticipating future employment needs.
• Ensure that the kitchen operates in a timely manner that meets quality and standards.
• Control food costs by reviewing portion control and quantities of preparation, minimizing waste, and ensuring high quality of preparation.
• Adhere to all DHEC regulations for cleanliness and sanitation, reporting any accidents when they occur.
• Work closely with the Executive Chef to prepare and design menu items.
• Produce high-quality plates in terms of design and taste, following proper presentation and garnish set-up needs for all dishes.
• Stock and maintain sufficient food product levels at line stations to assure a smooth service period.
• Assists in food prep assignments during off-peak periods, as needed.
• Maintain close relationships with local vendors, farms, etc.
• Ensure a positive experience for each and every guest.
• Perform a daily walk-through of inventory to determine daily production.
• Conduct proper ordering procedures to maintain par levels of all kitchen products.
• In the absence of the Executive Chef, oversee and direct all dining service team members assigned during a shift.

Required Knowledge, Skills & Abilities:

• 5 years of experience in kitchen preparation and culinary experience in a high-volume environment.
• Understanding of professional cooking and knife handling skills.
• Understanding and knowledge of kitchen safety, sanitation, and food handling procedures.
• Basic food cost knowledge.
• Ability to handle emergencies and provide solutions quickly and effectively.
• Must be available to work nights, weekends, and holidays.
• Must be able to exercise good judgment and decision-making abilities.
• Must be able to supervise multiple levels of culinary workers.
• Must be able to communicate clearly with managers, kitchen, and restaurant employees.
• Previous experience as a Sous Chef level or higher is preferred.

Physical Requirements:

• Constant standing/walking
• Occasional stooping, kneeling, or crawling
• Occasional pushing, pulling, lifting, or carrying up to 50 lbs.
• Occasional ascending or descending ladders, stairs, and ramps.
• Constant computer/POS register usage.
• Frequent, continual, and intermittent flexing or rotation of the wrist(s) and spine.
• Constant reaching, turning, and performing of precision work around the bar area.
• Constantly receiving detailed information through oral communication.
• Constant talking, expressing, or exchanging ideas by means of the spoken word.

Benefits:

Full benefit eligibility after 30 days of employment:

• Major health and dental insurance
• Paid time off
• Performance-based raises and promotions
• Employee discount at all Quest Hospitality Concepts restaurants

Interested candidates should send their resume directly to Angela Walton at

Job Type: Full-time

Pay: $55, $65,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off

Work Location: In person

Salary : $65,000