Sous Chef

Puttery•Kansas City, MO

5d•$60,000 - $65,000•Onsite

About The Position

The Sous Chef is responsible for all areas of the kitchen operations. This leader ensures a high standard of cleanliness and hygienic practice throughout the kitchen. The ideal candidate will have relevant experience in a high-volume restaurant operation.

Requirements

Proven culinary skills and able to lead, develop, and motivate staff
Ability to communicate effectively, perform multiple tasks simultaneously and prioritize needs in a fast-paced environment
Knowledge of applicable safety and sanitation procedures
Work a flexible schedule to include nights, weekends, and holidays
Knowledge of food cost, inventory management and purchasing
Valid driver’s license required
High School diploma required
Minimum of 5 years of experience in culinary arts or equivalent combination of education and experience

Nice To Haves

Bilingual speaker (English/Spanish) preferred
Experience in personnel management and problem-solving skills preferred
Specialty/Technical Training or BA degree in Culinary Arts preferred

Responsibilities

Manage the daily production, preparation, and presentation of all food
Manage associates in scheduling, training, developing, coaching, counseling, and conducting reviews
Attract, interview, retain and motivate associates while providing a safe work environment
Monitor, analyze and control labor and food costs
Prepare reports, charts, and schedules to ensure budgets are met or exceeded
Assist the Executive Chef in the creation, cost and implementation of outlets, banquets, seasonal and special menus
Assume the responsibilities of the Executive Chef when absent
Schedule staff according to budget and business forecast
Direct proper sanitation of kitchen facilities and equipment
Comply with EcoSure and health code standards for sanitation
Ensure kitchen equipment is in good working order
Direct proper maintenance of walk-in coolers (rotation of food products and cleanliness)