Benefits:

Bonus based on performance

Competitive salary

Dental insurance

Health insurance

Paid time off

Vision insurance

Sous Chef:

Responsible for assisting executive chef with kitchen operations. Ensuring the overall quality and integrity of 801 Restaurant Group. Core responsibilities include team performance, quality assurance, effective cost controls and development, training and retention of the BOH team, to ensure the restaurant meets financial and operating goals.

Primary Responsibilities:

Schedules and coordinates the work of Kitchen Staff to ensure that food preparation is economical and technically correct and within budgeted labor cost goals

Assists Executive Chef when Executive Chef is present, and acts on behalf of Executive Chef when Executive Chef is absent in matters of organizing, training and employee management

In coordination with Executive Chef, ensures that all cleaning and food handling procedures are correct, resulting in a clean, safe and sanitary environment

Adheres to standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served

Regularly creates unique dishes and menu items for daily features and specialty events; and as called upon in consultation with guests to meet dietary restrictions and palate preferences

Provides immediate supervision of all back of house employees

Oversees staff performance and productivity

Participates in employee hiring and discipline

Manages to see that all food is prepared to recipe standards and is served at the proper temperature and appearance

Assists in orders to ensure that the proper amount of quality product is on hand

Evaluates products to assure that quality, price and related goods are consistently met

Assists Executive Chef to ensure high standards of sanitation, cleanliness and safety are maintained through all kitchen areas at all times

Assist Executive Chef to prepare necessary data for applicable parts of the budget ; food costs, labor costs and takes corrective action as necessary to help assure that financial goals are met

Periodically visits dining room during lunch/dinner to ensure that guest expectations are being met. Must welcome guests with genuine hospitality and a commitment to the local community.

Requirements:

2+ years of Sous Chef experience in an upscale casual dining or fine dining environment

Ability to draw upon invention, imagination, and originality in creating new dishes and menu items

Experience in a seafood focused restaurant is a plus

The ability to interpret and manage recipes to ensure compliance and minimize waste

Strong line skills are required

Excellent attention to detail