Sous Chef Jobs

About The Position

Requirements

• Must be at least 21 years of age.
• Associates Degree (A.A.) in culinary or related field; minimum of two years culinary experience, or equivalent combination of education and experience.
• Minimum of one year previous supervisory experience required.
• Must have excellent verbal and written communication skills.
• Must be proficient in Microsoft applications (Excel, Word, and Outlook).
• Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.

Responsibilities

• Providing guidance and daily supervision to staff in the department.
• Supporting and administering operational goals and monitoring achievements of performance and profit objectives.
• Adhering to scheduling and coordinating with manager any scheduling concerns, with attention to guest satisfaction.
• Producing menu items as listed in each restaurant.
• Following all prep lists and ensuring kitchens are stocked and ready for service.
• Assisting in other food outlets as needed.
• Supporting compliance to departmental budgets.
• Enthusiastically supporting, actively promoting, and demonstrating superior customer service in accordance with department and company standards and programs.
• Ensuring customer service standards are followed by all team members and addressing issues as they arise.
• Assisting with maintaining of cost control methods and procedures by monitoring consistent pars and inventory in each restaurant.
• Assisting Food and Beverage leadership with administrative duties, such as tracking/maintenance of attendance records.
• Maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.
• Ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management.
• Maintaining strict confidentiality in all departmental and company matters.

Benefits

• wellness programs designed to support our team members' financial, physical, and mental well-being
• day-one medical coverage
• 401(k) matching
• annual performance bonus
• Paid time off is earned according to the local policy and increases with the length of employment.