Sous Chef

Rooted Hospitality Group•Westhampton Beach, NY

About The Position

Rooted Hospitality Group (RHG) is dedicated to creating a brighter world by enriching people’s lives through genuine hospitality, exceptional products and servant leadership. We are looking for like-minded, talented, integrity-driven individuals to join our journey and grow with us. As a Sous Chef, you will be instrumental in maintaining RHG’s high standards in food quality, team leadership, and kitchen operations. Your leadership will ensure every dish reflects our dedication to excellence.

Requirements

Minimum of 2 years in a Sous Chef or equivalent leadership role in a high-volume kitchen.
Strong understanding of kitchen operations, food costing, and inventory management.
Proven ability to lead and develop a team in a fast-paced environment.
Exceptional organizational skills with attention to detail and time management.
Passion for the culinary arts and a commitment to delivering outstanding guest experiences.
Ability to lift 25 pounds.
Capable of bending, stooping, standing, and walking for extended periods in a fast-paced kitchen.

Responsibilities

Oversee daily kitchen operations, ensuring seamless execution during service.
Maintain the highest standards of food quality and consistency by adhering to recipes and techniques.
Assist in inventory management, including ordering, receiving, and monitoring food costs.
Partner with the Executive Chef to track and meet financial goals through labor and cost controls.
Ensure compliance with all health and safety regulations, including ServSafe and health department standards.
Act as a mentor to the kitchen team, providing coaching and support to foster growth and skill development.
Lead by example, demonstrating professionalism, positivity, and a commitment to excellence.
Assist in onboarding and training new team members to ensure seamless integration into the kitchen’s culture.
Manage team performance through constructive feedback, fair evaluations, and accountability.
Work collaboratively with the Executive Chef to create and refine menu items, incorporating feedback and innovation.
Ensure proper execution of all dishes, from prep to plating, aligning with RHG’s presentation standards.
Maintain a clean, organized, and efficient kitchen environment, enforcing proper procedures.
Actively troubleshoot issues during service to maintain smooth operations and guest satisfaction.
Promote a positive and supportive kitchen culture that aligns with RHG’s values.
Inspire a spirit of collaboration, creativity, and passion within the team.
Encourage open communication and foster an environment where team members feel valued and empowered.