Sous Chef

Kimpton Hotels & Restaurants•Winston-Salem, NC

19d

About The Position

The Sous Chef collaborates with the Executive Chef to create exciting, innovative, and delicious food. The role contributes to team leadership, communication, training, development, and problem resolution while providing outstanding guest service. The Sous Chef advocates for the restaurant, creates personal guest experiences, and builds relationships that encourage guests to return. In the Executive Chef’s absence, the Sous Chef leads all aspects of the kitchen, supervises staff and service, manages food ordering and quality, helps control labor costs and overtime, and maintains kitchen cleanliness. The position also supports the restaurant in meeting financial targets while achieving food-quality and service objectives.

Requirements

At least 1 year of previous culinary experience in a high-volume, full-service restaurant, culinary program curriculum, or an equivalent combination of education and experience.
Flexible schedule and ability to work weekends, nights, mornings, and holidays when needed.
Knowledge of and passion for cooking methods, ingredients, equipment, industry-standard practices, and trends.
Excellent and accurate knife skills.
Leadership ability and desire to build a healthy, collaborative team.
Ability to multitask in a dynamic environment.
Excellent interpersonal communication skills to foster positive working relationships with people of varied personalities.

Nice To Haves

Bachelor’s degree in Culinary Science or a related certificate is preferred.

Responsibilities

Lead all aspects of the kitchen in the Executive Chef’s absence.
Resolve issues and take control of problematic situations.
Lead and train kitchen staff, and establish work schedules.
Interview and hire employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints; and resolve problems.
Identify personnel for development and provide training as positions open.
Order and stock food items needed for daily service, and inspect their quality.
Maintain budgeted labor costs and assist with controlling overtime.
Ensure food is produced promptly, with a goal of executing tickets in 20 minutes or less.
Participate in service education through daily line-ups, quarterly menu meetings, and new-staff training programs.
Assist the restaurant in meeting financial targets while achieving food-quality and service objectives.
Supervise daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, and walk-in.
Collaborate with the Executive Chef to craft food and contribute to team communication, development, and problem resolution.
Provide outstanding guest service, advocate for the restaurant, create personal guest experiences, and build relationships with guests.