Sous Chef

True Food Kitchen•Boulder, CO

23h•Onsite

About The Position

Help build TFK history by joining our Boulder opening management team! This role involves opening and closing the line, performing precise line checks and facility walks, and ensuring adherence to company standards and addressing deficiencies. The Sous Chef will run high volume service periods from the expo or wheel position, maintaining food quality and presentation. They will also perform BOH and FOH team line checks and facility walks, participate in EcoSure & Health inspections, and ensure a safe production environment. Responsibilities include hiring and developing back of house employees, managing their schedules, and reporting payroll hours in compliance with company standards and state laws. The Sous Chef partners with the Executive Chef (EC) on managing the P&L to maximize profits through food cost management, labor, inventory control, and restaurant performance. Consistent open communication with the FOH team is crucial for adhering to TFK guidelines.

Requirements

Has a strong passion for culinary excellence, and you are exceptionally detailed.
Are resilient in stressful situations and always able to handle last minute requests.
For more than 2 years, as a chef, you’ve been a key ingredient in the success of a full service, high-volume restaurant.
Has basic knowledge and understanding of financial aspects of business operations.
Are caring, self-motivated and exhibit an aptitude for leading, coaching, and driving excellence.

Responsibilities

Opens and closes the line, performs precise line checks and facility walks, EcoSure with proper documentation to adhere to company standards and addresses any deficiencies.
Runs high volume service periods from the expo or wheel position to ensure food quality and presentation is up to TFK standards.
Performs with BOH and FOH team, precise line checks and facility walks with proper follow up and documentation and participates with all EcoSure & Health inspections, ensuring a safe production environment.
Responsible for the hiring and development of back of house employees; managing their schedules and reporting payroll hours in compliance to company standards and state laws.
Partners with EC on managing the P&L to assist in maximizing the profts through food cost management, labor, inventory control and performance of the restaurant.
Consistent open communication with FOH team to ensure adherence of TFK guidelines.