What are the responsibilities and job description for the Sous Chef for Ella's by Christian Petroni position at Red Pebbles Hospitality?
Sous Chef Key Responsibilities: Must have hotel or multi unit culinary management experience
- Direct supervision of the kitchen employees on a daily basis, ensuring policies and processes are being followed and inspecting operational flow on a continuous basis.
- Assist Executive Chef with the efficient and effective running of the kitchen ensuring that operating costs are minimized.
- Responsible for food quality and consistency of menu items, ensuring a positive guest experience.
- Assist with the hiring, on-boarding and continuous training of kitchen employees.
- Schedule and oversee necessary maintenance and repairs on kitchen appliances.
- Assist with creation of schedules for kitchen employees, adjusting as necessary to meet business needs and financial targets.
- Ensure compliance with department of health standards, maintaining superior cleanliness and sanitation in all kitchen areas.
- Provide training and support to Front of House employees, to include menu knowledge and how to meet dietary needs.
Sous Chef Qualifications:
- A minimum of two years' prior culinary management experience in a full-service restaurant.
- Serve Safe certified food manager preferred.
- Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
- Ability to multi-task and work in fast paced environment while effectively delegating tasks.
- Experience managing payroll and schedules is required.
- Must have understanding of food cost and be capable of conducting and assessing restaurant inventory.
- Must be proficient with computers, and have excellent written and verbal communication skills.
- Must be able to work a flexible schedule to include weekends and holidays.
- Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.
- Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead.
- Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
Salary : $60,000 - $70,000