Summary: The Sous Chef is responsible for ensuring the highest standards of culinary excellence by overseeing kitchen operations, supervising staff, and collaborating with the head chef to maintain quality. This role requires expertise in BBQ techniques, from meat preparation and seasoning to temperature control and pit management.

The Sous Chef contributes to the overall success of the kitchen, has a passion for BBQ, a strong attention to detail, and the ability to maintain a high standard of culinary excellence in a fast-paced environment.

Responsibilities:

• Partner with Executive Chef to execute and oversee the preparation of high-quality dishes.
• Manage the daily operation of the BBQ pit, ensuring optimal temperature control and consistent cooking methods for high-quality smoked meats.
• Interact with guests during special events or BBQ-focused promotions to explain the cooking process and highlight the unique flavors of the smoked meats.
• Coordinate and supervise kitchen staff, ensuring proper workflow and delegation.
• Maintain a clean and organized kitchen environment.
• Ensure consistency in food quality, presentation, and adherence to culinary standards.
• Conduct regular taste tests and evaluations to maintain excellence.
• Recruit, train, and mentor kitchen staff on cooking techniques, safety, and sanitation.
• Foster a culture of continuous learning and development.
• Oversee the timely and accurate preparation of menu items during service.
• Manage inventory levels and order supplies as needed.
• Implement cost-control measures to optimize kitchen expenses.
• Ensure compliance with health and safety regulations.
• Collaborate on special events, catering, and kitchen-related projects.
• Address kitchen-related challenges promptly and effectively
• Provide leadership in the absence of the Culinary Director

Must Haves:

• 2+ years proven experience as a Sous Chef or senior kitchen role.
• Strong knowledge of culinary techniques and flavor profiles
• Proficient in smoking, grilling, and roasting techniques for various types of meat, including beef, pork, chicken, and specialty items.
• Timekeeping and Scheduling
• Knowledge of food safety and health regulations
• Customer-centric
• Ability to effectively handle employee relations.
• Acute business & financial acumen
• Knowledge of regulatory compliance requirements with wage & hour, scheduling, etc.
• Ability to thrive in a fast-paced, high-pressure kitchen environment.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Employment Transparency

It is our policy to provide equal employment opportunities to all employees and applicants for employment without regard to race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and related medical conditions), gender identity or gender expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, protected medical condition as defined by applicable state or local law, genetic information, or any other characteristic protected by applicable federal, state, or local laws and ordinances.

We will endeavor to make a reasonable accommodation to the known limitations of qualified applicants and employees with a disability pursuant to the American with Disabilities Act and any applicable state and local laws unless the accommodation would impose an undue hardship on the operation of our business. If you believe you require such assistance to apply for a position or to participate in an interview, please contact the Human Resources department.

Please note this job posting is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities including essential job functions may change at any time with or without notice, to the extent permitted by applicable law.