Sous Chef - Bend West

Tilray Brands, Inc.•Bend, OR

7d•Onsite

About The Position

The Sous Chef will be responsible for personnel management, motivation, development and coaching, food safety and customer satisfaction. This position requires the ability to manage a large staff effectively and efficiently in a fast-paced restaurant/pub environment. The Sous Chef is the shift supervisor and solves problems that occur during the course of the typical day. This is a leadership position that encapsulates the broadness of the kitchen operation as a whole while maintaining a sense of order during high-volume operations.

Requirements

Significant Restaurant Kitchen experience – 3-5 years minimum, depending on quality of experience.
Excellent leadership skills with the proven ability to lead and motivate team members.
Must be proficient in all kitchen positions in the restaurant (line cook, prep cook, etc.).
Active problem solver with the ability to complete tasks while maintaining standards.
Ability to manage personal responsibilities in a high-stress, fast-paced work environment.
Ability to follow oral and written instructions.
Expert-level knowledge of food and beverage industry including BOH operations.
Excellent organizational and communication skills with an ability to work in a team environment.
Significant Restaurant Kitchen experience – 3-5 years minimum, depending on quality of experience.
Associates degree or higher preferred.

Nice To Haves

Associates degree or higher preferred.

Responsibilities

Lead and manage all hourly BOH staff in running brewpub kitchen according to specific and strict quality and efficiency standards.
Work closely with pubs management team to ensure BOH and FOH operations coordinate seamlessly.
Assumes responsibility for the administrative tasks of running the kitchen (Scheduling, etc.).
Trains and coordinates the training of kitchen staff for growth and development.
Implements proper quality control procedures guaranteeing standards.
In the absence of the Executive Chef this position will manage shifts which include daily decision making, staff support, guest interaction, and staff cutting while ensuring standards, product quality and cleanliness.
Assist in ensuring safe working and guest environment to reduce risk and injury. Report any incidents to the Executive Chef and HR immediately.
Assists with daily orders and ensuring the kitchen has the products needed to function.