RUSTY BUCKET COLUMBUS-SOUS CHEF

Rusty Bucket Restaurant & Tavern•New Albany, OH

11d•$60,000 - $70,000

About The Position

Rusty Bucket Restaurant and Tavern is seeking a Sous Chef for its Columbus location. The Sous Chef ensures the kitchen provides nutritious, safe, visually appealing, and properly flavored food while maintaining a safe and sanitary work environment. The role includes menu planning and preparing budgets, maintaining payroll, food-cost, and other records, and setting quality standards for food production. The Sous Chef trains associates in cooking methods, presentation, techniques, portion control, and nutrient retention. The Sous Chef oversees Heart of House associates and performs supervisory duties in accordance with company policies and applicable laws. These duties include interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints; and resolving problems. The role also supports company culture, protects company financial assets, controls costs, maximizes revenue, maintains sanitation beyond Health Department standards, and ensures compliance with applicable employment, food-handling, sanitation, and alcohol-service policies, procedures, and laws.

Requirements

Genuine approach to hospitality.
Leadership, kindness, and positivity.
A “Yes, is the Answer!” mentality.
Values teamwork, family, and community.
Ability to carry out the listed supervisory responsibilities in accordance with company policies and applicable laws.

Responsibilities

Ensure kitchen food is nutritious, safe, eye-appealing, and properly flavored.
Maintain a safe and sanitary work environment for associates.
Plan menus and prepare budgets; maintain payroll, food-cost, and other records.
Establish quality standards for menu items and food production.
Train associates in cooking methods, presentation, techniques, portion control, and nutrient retention.
Adhere to standards of professional appearance, personal cleanliness, and proper uniform.
Maintain, support, and promote CMR culture and philosophies.
Understand and protect company financial assets; control costs and maximize revenue.
Communicate in a timely and professional manner with the five major groups CMR does business with.
Comply with policies, procedures, and laws related to employment, food handling, sanitation, and alcohol service.
Assist in controlling costs pertaining to the kitchen.
Maintain restaurant sanitation to exceed Health Department standards.
Maintain proper security of restaurant personnel and guest property.
Directly supervise Heart of House associates, including interviewing, hiring, training, assigning and directing work, appraising performance, rewarding and disciplining associates, addressing complaints, and resolving problems.