SOUS CHEF- RUSTY BUCKET DETROIT

Rusty Bucket Restaurant & Tavern•Southfield Township, MI

About The Position

Rusty Bucket Restaurant and Tavern is seeking a Sous Chef to join its team. The Sous Chef ensures the kitchen provides nutritious, safe, visually appealing, and properly flavored food while maintaining a safe and sanitary work environment. The role includes menu planning, budget preparation, payroll and food-cost maintenance, and upkeep of other records. The Sous Chef establishes food-quality standards and trains associates in cooking methods, presentation, techniques, portion control, and nutrient retention. The Sous Chef directly supervises all Heart of House associates and performs supervisory duties in accordance with company policies and applicable laws. These duties include interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; and addressing complaints and resolving problems. The company describes itself as a fun, fast, friendly neighborhood tavern and emphasizes hospitality, leadership, kindness, positivity, teamwork, family, and community. The position also supports the company's culture and philosophies, protects company assets, controls costs, maximizes revenue, communicates professionally with the groups the company serves, complies with applicable policies and laws, maintains sanitation above Health Department standards, and protects personnel and guest property.

Requirements

A genuine approach to hospitality.
Leadership, kindness, and positivity.
A “Yes, is the Answer!” mentality.
Values teamwork, family, and community.

Responsibilities

Ensure the kitchen provides nutritious, safe, eye-appealing, and properly flavored food.
Maintain a safe and sanitary work environment for associates.
Plan menus and prepare budgets; maintain payroll, food costs, and other records.
Establish quality standards for menu items and food production.
Train associates in cooking methods, presentation, techniques, portion control, and nutrient retention.
Maintain professional appearance, personal cleanliness, and proper uniform; display confidence and a friendly disposition.
Maintain, support, and promote company culture and philosophies.
Protect company financial assets, control costs, and maximize revenue.
Communicate in a timely and professional manner with the five major groups the company does business with.
Comply with policies, procedures, and laws related to employment, food handling, sanitation, and alcohol service.
Assist in controlling kitchen costs.
Maintain restaurant sanitation to exceed Health Department standards.
Maintain proper security of restaurant personnel and guest property.
Directly supervise Heart of House associates, including interviewing, hiring, training, assigning and directing work, appraising performance, rewarding and disciplining associates, and resolving complaints and problems.