Sous Chef

Plate Restaurant Group•Leawood, KS

35d•Onsite

About The Position

Plate Italiano Moderno is searching for Culinary professionals. Plate Restaurant Group is willing to pay for proven skill and dependability. If you want to show off your skills in a fine dining environment with a chef's counter and weekly specials, then we want to talk to you. Day shift and night shift available. Plate Italiano Moderno is looking for culinary professionals to help us run two busy restaurants. Plate Restaurant Group is willing to pay for proven skill and dependability. If you want to show off your skills in a fine dining environment with a chef's counter and weekly specials, then we want to talk to you. Day shift and night shift available.

Requirements

Minimum of 3-4+ years' experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes.
Culinary trained and professional who is passionate and curious to develop and grow as a Chef.
Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue.
Must possess consistent and stabile work experience & encompass the desire to operationally support the business as an individual contributor and leader.
Must encompass Food Serve Safe certification and have experienced with local sanitation regulations.
Well-versed and timely email etiquette as well as written and verbal communication.
Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations.
High school diploma or equivalent trade school.
Reliably commute or planning to relocate before starting work (Required)
Restaurant experience: 3 years (Required)

Nice To Haves

Day shift available
Night shift available
Day Shift (Preferred)
Night Shift (Preferred)

Responsibilities

Manage production, preparation and presentation of all food.
Manage P&L costs.
Able to hire and train all stations in a kitchen.
Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure.
Maintain Health and Safety standards.
Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business.
Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served.
Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed, and staff wear proper uniform as well as disciplinary procedures are followed when applicable.
Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations.