Sous Chef

3 years

Roanoke Hospitality is looking for a Sous Chef to join the team!

Roanoke Hospitality Restaurants: Roanoke, Bandol, Fillmore, Grill on 21, and 101 Club.
See below for the website link

At Roanoke Hospitality, we strive to create an atmosphere of sincere hospitality that fosters significant connections. We aim to offer our patrons a dining experience that surpasses the ordinary - one that is rich in taste, authenticity, and discovery, every time they visit. We are looking for a Sous Chef to join our team at one of our locations at Roanoke Hospitality.

The Sous Chef is responsible for ensuring exceptional guest service. Demonstrate leadership skills by continuously motivating, coaching, training, and developing hourly personnel. The Sous Chef must have comprehensive knowledge of all standard operational procedures, cost controls, and BOH systems within the restaurant. The Sous Chef must also have experience in Banquets .

Qualified candidates will have 3 years of stable management experience in a full-service, high-volume restaurant. We offer a competitive salary, quarterly bonus, and an excellent benefits package including medical, paid vacation, meals, and room for growth.

Some benefits of the position are the following but not limited to:

• Insurance benefits
• Parking/Transportation
• Meals
• Paid Vacation
• Paid Sick time
• FMLA Leaves
• Quarterly Bonus Potential

Abilities and other requirements:

• Proficient in Word, Excel, and Outlook
• Has basic computer skills in (word, excel, outlook)
• At least 3 years of kitchen management experience in the restaurant industry
• Ability to stand and walk for 8-12 hours per day.
• Safely move about in all areas of the restaurant
• Will frequently reach, feel, bend, stoop, and carry.
• Ability to carry up to 30 pounds
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Work in space with variable ventilation, smoke, and extreme temperatures
• Must be able to tolerate higher levels of noise from customer and employee traffic while in the field.

EOE

Compensation: Salary ($70,000.00 - $85,000.00)

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

Kitchen Management

Leadership Skills

Staff Development

Communication

Operational Efficiency

Problem Solving Skills

Customer Relationship Management

Time Management

Problem Solving

Team Management

Coaching

Adaptability to Work Environment

Adaptability

Physical Stamina

Safety and Sanitation

Attention to Detail

Cooking Methods

Communication Skills

Knowledge of Operational Procedures

Ability to Work Under Pressure

Collaboration

Teamwork

Multitasking

Conflict Resolution

Culinary Knowledge

Cost Controls

Health and safety awareness

Creativity in Menu Development

Knowledge of Food Safety Standards

BOH Systems

Inventory Management

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