Sous Chef

The Winchester•Grand Rapids, MI

4d•$50,000 - $56,000

About The Position

Join Our Team! The Winchester, Hancock, Donkey Taqueria, and All In Catering make up this dynamic restaurant group. All are conveniently located in the Uptown neighborhood on Wealthy Street. Food brings us together. Hospitality keeps us around. Authenticity and eclectic food and beverage innovation sets us apart. Our unique taste is paired with unparalleled customer service and a welcoming atmosphere. Sous Chef will have oversite of all kitchen operations for their concept of All In Hospitality Group. They will work directly with the Chef de Cuisine and the General Manager to ensure concept success, profitability, guest relations, culture, food and beverage development, education, coaching and mentorship.

Requirements

Minimum of 1 year current, salaried chef experience in a high-volume restaurant/bar
Strong organizational skills to manage the needs of the restaurant
Detailed oriented
Must be, or willing to be ServSafe complaint
Communication skills to inspire and motivate consistency and excellence
Strong belief in a professional and ethical approach to leading, motivating, and developing staff

Responsibilities

Building and maintaining relationships with food vendors
Focused on in-store food cost, inventory, and waste management
Menu development alongside Chef de Cuisine and Culinary Director
Mentorship and development with current in-house leadership and hourly staff
Leading 1-1’s
Action plans for goal achievements
Ensuring safety practices and handbook standards are being followed
Working to maximize profitability in the kitchen
Reviewing store inventory and variances
Reviewing P&Ls and cost effectiveness
Reviewing and controlling labor costs
Creating and promoting healthy workplace culture and teamwork towards a communitive goal
Interviewing and hiring kitchen leadership and hourly staff
Ensuring efficiencies along facility layouts and in-house assets
Developing and executing sales driving opportunities
Running shifts daily to ensure guest service standards and efficient operations