Sous Chef

The Refined Restaurant Group

Sous Chef

Las Vegas, NV
Full Time
Paid
  • Responsibilities

    Benefits:

    Bonus based on performance

    Company parties

    Competitive salary

    Dental insurance

    Employee discounts

    Flexible schedule

    Free food & snacks

    Health insurance

    Opportunity for advancement

    Paid time off

    Parental leave

    Training & development

    Vision insurance

    Wellness resources

    JOB TITLE: Sous Chef WORK GROUP: Culinary

    REPORTS TO: Partners FLSA STATUS: Exempt

    GENERAL SUMMARY:

    The Sous Chef provides leadership for their restaurant culinary program. Responsible for managing all culinary operations and drive results in his/her restaurant, through people development, sales and profit growth. The manager, train and develop Crewmembers and Managers that share the Refined Restaurant Group values and culture. The Manager must convey the Refined Restaurant Group culture to his/her crew and be a creative team player who likes to work hard, have fun, and show sincere dedication to Refined Restaurant Group. The Sous Chef must ensure that the restaurant is always delivering the best meal with the greatest guest experience.

    PRINCIPAL DUTIES AND RESPONSIBILITIES:

    Culinary Operations: Manage all culinary operations, providing insight and guidance to every member of the kitchen crew, assist in the development menus and specials and work closely with the executive chef, general manager and corporate culinary and operations teams to further the success of the restaurant. Be a team expert in cooking techniques, financial reporting, inventory control, labor cost management, an impeccable eye for detail. Manage education of service and staff development using a variety of management tools, including line checks, mentorship, and performance management.

    People Management: Manage the team personal image and professional behavior while driving the company standard; own staffing in restaurant by providing timely feedback on interviews to the management team; monitor the selection process and the involvement of the management team; provide feedback to executive chef for hire and separation decisions for the restaurant culinary team and ensure proper procedures are followed in regards to training; evaluate, write and implement crew one-on-ones, development plans and action plans; creates or approves Crewmember schedules to ensure proper staffing levels for expected sales volumes, while taking Crewmember availability, payroll and overtime into account; support the Management Team to ensure the organization and implementation of the restaurant’s training program aligns with the standards of the company; promote a work hard, have fun environment; own the performance, culture and motivation of the entire Crew; utilize Refined Restaurant Group recognition program in the restaurant through respect, recognition and reward; ensure the restaurant environment is safe at all times for both Crewmembers and Guests.

    Fiscally Fit: Demonstrate an understanding of budget, cost trends and profit and loss that impact the operation; audit all facets of culinary operations, deliver feedback and develop solutions to implement improvements; recommend and manage an operationally driven strategy to include: financial analysis of food and labor, facilities management, and grow guest counts; set aggressive goals to meet all targets set by the leadership team.

    Operationally Driven: Execute a complete understanding of “What We Do” is provide an elevated experience through food and drink paired with a warm smile and industry leading service! Ensure that all restaurant product integrity is managed by the restaurant; ensure the use and adherence of company-provided tools to coach, mentor and develop a high performing restaurant team; ensure that effective communication mediums are in place to all levels of restaurant operations conveying all company programs so that Crewmembers are knowledgeable; partner with the senior management and RSO team to ensure proper standards for: risk, human resources, information technology and vendor management meets company standards; maintain restaurant cleanliness, facilities and image to company standards; identify and implement resolutions to maintenance concerns, seeking assistance of the Facilities Department as needed.

    Guest Focused: Lead a guest focused team by driving the standards of making the guest the focus in all business decisions; act as the ambassador of the brand and builds pride and commitment around company initiatives; motivate the restaurant team to excel and deliver great guest service while following the guest service steps; actively seek feedback from both guests and crew to ensure that restaurant operations are guest focused.

    QUALIFICATIONS:

    Minimum of High School Diploma or equivalent required, College degree preferred

    Must be 18 years of age or older

    Minimum of 5 plus years of previous culinary management experience

    Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook), POS systems and able to adapt to new systems quickly

    Have the ability to lift and carry, push or pull heavy objects up to 50 pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects

    Training experience a plus

    Takes initiative

    Has excellent verbal and written skills

    Knowledge of Labor Laws

    Knowledge of food service Laws

    Knowledge and skills in analyzing profit and loss statements and overall financial performance of restaurant

    Knowledge and skills in people management including recruiting and scheduling

    Is a brand ambassador both in and outside of the restaurant

    Local retail/restaurant marketing experience

    ADDITIONAL REQUIREMENTS:

    The intellectual and physical demands described below are representative of what must be met by a Crewmember to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable Crewmembers with disabilities to perform the essential functions.

    Ability to lead, motivate, and empower the Refined Restaurant Group Crewmembers to higher levels of performance

    Ability to align crewmembers with Refined Restaurant Group culture by balancing working hard and having fun

    Ability to manage basic tasks, the restaurant’s Crewmembers and fiscal operations

    Ability to manage all public dealings in a professional manner

    Ability to recognize problems and problem solve

    Ability to accept feedback and willingness to improve

    Ability to set goals, create plans, and convert plans into action

    Ability to measure performance, subjectively and objectively