Sous Chef

Avolta • LAS VEGAS, NV

5d

About The Position

The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen’s food and production processes. The position participates in food preparation, seasoning, and cooking; supervises kitchen staff; and performs other responsibilities as directed by the business or assigned Management that the associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements.

The Sous Chef helps manage day-to-day kitchen activities, food safety and sanitation, menu planning, inventory and supplies, cost control, service and quality standards, and compliance with company, franchise, brand, and regulatory requirements. The role also supports hiring and associate development, communication, and customer service.

Requirements

• High school diploma or GED.
• Three to five years of experience with kitchen operations and staff supervision.
• Serve Safe Management certification.
• Ability to speak, read, and comprehend instructions, short correspondence, and policy documents, and to converse comfortably with individuals.
• Team management, delegation, issue-resolution, and coaching skills, with the ability to motivate others and act as a change agent.
• Organization and multi-project time and issue management skills.

Nice To Haves

• Post-secondary culinary training preferred.
• Brand certification is a plus.

Responsibilities

• Assist in supervising day-to-day kitchen staff activities, assigning work responsibilities, and setting deadlines to ensure timely completion.
• Promote safety and sanitation, inspect food-product handling, establish and maintain safe practices, and follow HACCP procedures.
• Assist with menu planning, inventory, and supply management.
• Maintain effective cost control, service, and quality standards to maximize sales and profits.
• Comply with company, franchise, and regulatory operating procedures, and ensure products are prepared and presented daily according to brand or company standards.
• Serve as a resource to others in resolving complex problems and issues, as needed.
• Provide recommendations regarding hiring, firing, advancement, promotion, or other status changes for kitchen associates.
• Maintain effective communication and positive associate relations, including timely and professional performance reviews, progressive discipline, resolution of associate-relations issues, incentive-program management, and execution of management and associate-development programs as defined by the Restaurant Manager.
• Provide high-quality customer service, ensure staff are properly trained, and support associates in achieving customer satisfaction and product quality.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED