Sous Chef

OVERVIEW Grow You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Teamwork Click HERE to discover how we empower team members to grow, thrive, and advance in their careers. Culture You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. RESPONSIBILITIES Assist Assists with maintaining of cost control methods and procedures by monitoring consistent pars and inventory in each restaurant. Assists Chef de Cuisine with administrative duties, such as tracking/maintenance of attendance records. Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards. Compliance Responsible for supporting compliance to departmental budgets. Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management. Consulting Provides recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning and directing work) to meet business needs. Provides recommendation for employee performance (disciplining, coaching, and counseling). Management Responsible for providing guidance and daily supervision to staff in the department. Customer Service Ensures customer service standards are followed by all team members and addresses issues as they arise. Administration Supports and administers operational goals and monitors achievements of performance and profit objectives. Quality Assurance Follows all prep lists and ensure kitchens are stocked and ready for service. Scheduling Adheres to scheduling and coordinates with manager any scheduling concerns, with attention to guest satisfaction. Training Responsible for staff development and training programs. Program Responsible for rewards and recognition program to maximize employee engagement. Procedure Manages work procedures and expedites workflow. Analysis Evaluates team members within department and delivers constructive feedback to employees in regards to performance. REQUIREMENTS Experience Must be at least 21 years of age. Minimum of one year previous supervisory experience required. Math 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. Presentation Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Solutions Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. Degree Associates Degree (A.A.) in culinary or related field; minimum of two years culinary experience, or equivalent combination of education and experience. Communication Must have excellent verbal and written communication skills. ? Microsoft Must be proficient in Microsoft applications (Excel, Word, and Outlook). Write Ability to write reports, business correspondence, and procedure manuals. ABOUT US APPLY NOW