Sous Chef

• Successful management of all areas within Oliver’s Chophouse and Bourbon Bar Back of House.
• Responsible for overseeing the efficient management of the kitchen stewards, line cooks, prep cooks, and lead cooks.
• Responsible for the development of Back of House Team Members, including conducting interviews, and participating in the selection, hiring, coaching, retention and termination process.
• Reviews staffing levels to maintain budgeted levels of employment, delegates’ authority, and assigns duties to all Back of House F&B Team Members, as necessary.
• Responsible for the enforcement of company policies, procedures, safety, and health regulations.
• Ensures food items are prepared according to company standards of quality and within specified time lines.
• Assists Executive Chef in monitoring food costs, ordering and maintaining overall cleanliness of the kitchen and equipment, overtime, staff motivation and training of new employees.
• Assists with establishing maintenance schedules in conjunction with manufacturer’s instructions for all kitchen equipment.
• Assists with the development of annual budgets and business plans and works with the F&B Team to achieve department and organizational results.
• Coordinates with staff to plan menu ideas and pricing.
• Maintain food storage, receiving, rotating, and stocking to ensure essential F.I.F.O. practices.
• Maintains a cooperative relationship with property management and vendors to ensure goals and expectations are achieved.

STANDARDS OF PERFORMANCE

• Management abilities demonstrated in managing the operation effectiveness.
• Maintaining interpersonal working relationships among all personnel and support departments.
• Willingness to assume overall responsibility relative to the performance of the department, work flexible hours and handle high pressure deadlines.
• Creative problem solving and resolution management.
• Sense of urgency to tasks and goals as directed.
• Oral and written communication skills

EDUCATION, TRAINING, AND EXPERIENCE

• Minimum five years of experience in Food & Beverage operations, including culinary, preferred.
• At least two years of managing personnel experience required.
• A valid food safety certification – i.e. ServSafe
• Able to obtain a valid Racing License and any applicable health certifications.