Sous Chef | The View

Highlands College•Mountain Brook, AL

7d•Onsite

About The Position

This role will work under the Restaurant Manager & Culinary Leadership (Executive Chef/Chef De Cuisine) of The View to ensure the excellence and quality of the recipes given to the Sous Chef. Responsibilities will include maintaining efficient operations and high quality in the kitchen and executing high-quality plates in both taste and design. The View is an upscale contemporary Italian restaurant on the Highlands College campus, where, primarily, our students dine in a training lab environment to equip them with pertinent life skills and etiquette. Additionally, the faculty, staff, HC evening students and special HC guests are patrons of The View.

Requirements

Uphold the Statement of Faith, Core Values, and DNA of Highlands College.
Positive, fun, and life-giving attitude.
Demonstrate a genuine interest in supporting others, coaching, and training to improve performance.
Encourages the contribution of others and takes their views into account.
Highly focused, self-starter with an elevated level of energy and positive outlook.
Work well under pressure and rapid change.
High-capacity, multi-tasking individual who is comfortable working independently without constant supervision.
Ability to work well with others, cultivate a team-building atmosphere.
Ability to troubleshoot and solve problems quickly.
Ability to maintain a high level of organization and manage multiple tasks and responsibilities simultaneously.
Knowledge of various cooking methods and procedures.
Hand-eye coordination.
Creativity.
Time-management.
Minimum 2 years as a Sous Chef in an equivalent environment.
Medium public contact.
Good physical condition is required.
Ability to drive between campuses.
Ability to lift 50 lbs without assistance.
Ability to stand for long periods of time.

Nice To Haves

Associates and/or Bachelor’s Degree in Culinary Arts

Responsibilities

Direct food preparation, collaborating with the Restaurant Manager & Executive Chef, including all ordering of food and supplies, and the production and preparation of every dish.
Oversee daily pre-service briefings, ensuring kitchen staff is fully informed about menus, daily tasks, preparation, and standards.
Maintain a visible leadership presence on the kitchen line during service, directly managing pacing, plating, and timing.
Ensure all dishes meet the highest standards of taste, presentation, and consistency as expected in a fine dining restaurant.
Organize and oversee mise en place for all stations, ensuring efficiency and readiness before each service.
Oversee all inventory and management of supplies.
Maintain food safety and food quality standards.
Promote a cooperative effort and team morale.
Ensure compliance with sanitation and safety regulations.
Other duties as assigned.