Benefits:

Bonus based on performance

Competitive salary

Dental insurance

Free food & snacks

Free uniforms

Health insurance

Paid time off

Vision insurance

We are looking for a motivated Sous Chef to join our team!

You will be assisting the Executive Chef and Chef de Cusine in maintaining the operation of the kitchen, training new employees, running service, food prep, running private events held within our space, and quality control for inventory and physical maintenance.

At Eberly, we have a well established team that continues to grow and improve the quality of what we are able to produce in this restaurant, whether that is for dinner service, private events, or internal activations. We are looking for someone who can share the same goals and bring their own unique skillset in order to continue to drive our culinary direction. Our expectations for this position include:

Excels at mentoring and inspiring our culinary team to continue to improve their knowledge and skillset. Understanding that not everyone can be managed the same.

A natural leader with previous supervisory experience as well as experience with high-volume cooking.

Organized with an attention to detail across all avenues. This includes nightly prep lists, inventory, maintaining weekly cleaning schedules, ordering and creating/auditing recipes.

You care deeply about creating exceptional food and exceeding quality standards to create a memorable dining experience.

You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere.

Benefits: Benefits:

Health insurance : Aetna Coverage, with Vision and Dental included after 90 days

Paid time off : 15 days per year after 90 days Holiday closures: Thanksgiving, Christmas Eve, Christmas Day, New Years Day Uniforms: 3 embroidered TILIT jackets provided per year

Responsibilities:

Prepare and cook foods of all types, either on a regular basis or for special guests or functions

Manage day-to-day staffing requirements, including planning and assigning work, establishing performance and development goals for team members

Weekly ordering specific to chef whether it be dry goods, dairy, meat, seafood, etc.

Taking weekly inventory of all products in the kitchen

Continued education on our budget and analyzing the ops budget

Educate and train all team members in compliance with federal, state, and local laws and safety regulations

Monitor budget and control expenses with a focus on food, supplies, and labor costs

Check the quality of raw and cooked food products to ensure that standards are met

Perform all duties of kitchen managers and employees as necessary

Achieve and maintain company and brand standards for quality and guest satisfaction

Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste

50-55 hr work week. Occasionally, this includes having the flexibility of working mornings or evenings.

Qualifications:

Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience

ServeSafe or Food Handlers certification, or willingness to obtain

Must have advanced knowledge of food service regulations

Must be organized, skilled with time management, and efficient in hot and cold line production

Must be able to stand for 10+ hours per shift in an environment with extreme temperatures

Skilled with the use of hand tools or machines needed for the position

Able to lift, carry, or pull objects that may be heavy