Benefits:

401(k)

401(k) matching

Bonus based on performance

Dental insurance

Health insurance

Paid time off

Vision insurance

A Sous Chef will direct food preparation in collaboration with the Executive Chef. A Sous Chef will help in the design of the food menu and produce high-quality plates; oversee and supervise kitchen staff; and assist with menu planning, inventory, and management of supplies. Must have a positive presence within the restaurant as a role model and part of the management team. The Sous Chef will maintain a positive “win-win” attitude; always work to improve the restaurant; be supportive of decisions made by the management team; and present a united front to the staff.

Responsibilities

Ensure guest satisfaction through high-quality food standards

Supervise service particulars in every back-of-house department as well as assisting in training and supervision of kitchen staff

Assist the Executive Chef in various aspects of the kitchen, including ordering, inventorying, equipment needs, staffing, etc.

Continuously develop the BOH team through the identification of ongoing training needs and the implementation of policies and procedures

Maintain high standards in all areas of safety, security and sanitation, including preventative maintenance, cleaning and repairs of equipment

Qualifications

At least one year restaurant kitchen experience in a high-volume setting

Able to train and effectively manage the back-of-house staff

Thorough knowledge of and adherence to health department regulations and food handling and storage procedures

Technical and natural cooking abilities, including ability to perform all kitchen duties

Leadership, team-building and implementation skills

Basic PC/software knowledge and comprehension

Basic math knowledge and comprehension

Flexible work availability

Pay: Based on experience

Job type: Full-time, hourly

Complete our short application today!