Sous Chef

Required Years of Experience

2 years

Job Details The Sous Chef manages the hourly, back of house staff and assists in the day-to-day operations of all areas of the kitchen including production, prep, stewarding, purchasing and receiving. He/she is responsible for making sure that all line cooks are trained to create all menu items following the established recipes to ensure consistency of presentation and flavor. The Sous Chef will be able to effectively lead the kitchen in the absence of the Executive Chef, thinking positively and proactively to handle any obstacles and solve potential issues that may arise. The ideal candidate is a natural leader with ability to maintain, motivate and inspire a cohesive team, while working calmly under pressure. 5-years relevant experience preferred, 2 of which in a supervisory/lead cook capacity.

Benefits

As a salary employee, some of the benefits you can enjoy are:
Health, vision and dental insurence after 90 days of employement
50% employee discounts for you and up to 3 guests!
Referral bonus for bringing other team members on
Paid time off
Sick days
Performance based bonus

Compensation Details

Compensation: Salary ($55,000.00 - $70,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts

Required Skills

Butchery

Leadership

Sauteing

Team Management

Grilling

Problem Solving

P&L Knowledge

Training and Development

Operational Efficiency

Crisis Management

Communication Skills

Time Management

Attention to Detail

Adaptability

Stress Management

Collaboration

Creativity in Menu Development

Customer Service Orientation

Conflict Resolution

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