Sous Chef - Gordon Ramsay Steakhouse
About The Position
With a friendly, upbeat, and positive attitude, supervises food production in the venue. Ensures product quality and presentation is a surprise and delight to our guests. Provides support and coverage while ensuring all specifications and standards are met. Ensures venue product and dining experience surprises and delights the guests. Directs and manages line-level employees to achieve budgetary, food quality and customer service expectations. Ensures excellent kitchen hygiene and sanitary conditions exist at all times. Leads by creating a positive, supportive work environment. Establishes leadership, direction, and accountability for all immediate production of food products. Cross trains those within the department while encouraging, reinforcing, and supporting peers and team. Assists in the development of the departmental operating budget. Controls food and labor costs on a continual basis within approved budgetary controls. Ensures compliance with all regulatory, internal controls, policies, and procedures.
Requirements
- High school degree or equivalent required.
- A minimum of four years food preparation in a high-volume establishment.
- Must possess excellent communication skills both written and oral.
- Must demonstrate supervisory skills.
- Must be able to logically plan work and processes to ensure finished product delivers maximum guest satisfaction.
- Excellent interpersonal, customer service, teambuilding and problem-solving skills required.
- Must possess basic computer skills with knowledge of Microsoft Office.
- Professional appearance and team player required.
- Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
Nice To Haves
- Graduate of a culinary arts program preferred.
Responsibilities
- Supervises food production in the venue.
- Ensures product quality and presentation is a surprise and delight to our guests.
- Provides support and coverage while ensuring all specifications and standards are met.
- Ensures venue product and dining experience surprises and delights the guests.
- Directs and manages line-level employees to achieve budgetary, food quality and customer service expectations.
- Ensures excellent kitchen hygiene and sanitary conditions exist at all times.
- Leads by creating a positive, supportive work environment.
- Establishes leadership, direction, and accountability for all immediate production of food products.
- Cross trains those within the department while encouraging, reinforcing, and supporting peers and team.
- Assists in the development of the departmental operating budget.
- Controls food and labor costs on a continual basis within approved budgetary controls.
- Ensures compliance with all regulatory, internal controls, policies, and procedures.
- Other duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
