Sous Chef

Sous Chef

Pay Range: $65,000 - $75,000

Accountable for food quality, consistency and production of all cuisines within the property. Exhibits culinary talents by performing tasks while leading the staff and managing kitchen functions. Blends culinary creative talent, business acumen, teaching skills and a hospitality mindset to drive business results while building a high-performing team.

Responsibilities:

• Works with Executive Chef/Executive Kitchen Manager to manage inventory, preparation, presentation, safety and sanitation in a theater/restaurant kitchen. Works with all Kitchen Management to support an environment committed to outstanding Guest Experiences; participate in meetings (1:1, pre-shift meetings) with staff to maintain guest focus at all times.
• Works with all Kitchen Management to ensure quality expectations are met in food preparation and presentation; focus on motivating cooks to prepare menu items in consistent manner.
• Works with Theater/Restaurant Managers to oversee guest relations and meet/exceed guest expectations for food quality, temperature and plating.
• Manage kitchen operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness.
• Participate in hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor/Manager roles.

Experience & Qualifications:

• At least 1-2 years of experience as a Supervisor or Line Cook in high volume operation (Theater) or creative environment (Restaurant). Progressive growth from hands-on, front-line role to supervision preferred.
• Track record of success with bias for action, high energy level and desire to succeed.
• Demonstrated judgment, decision making, and conflict resolution skills with guests, staff, and peers.
• Quality food preparation and presentation; guest loyalty and positive feedback on social media, NPS, and other measures.

Leadership Requirements:

• Demonstrate judgment, decision making, and conflict resolution skills with guests, staff, and peers.
• Utilizes strong interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example -- must be comfortable must be comfortable interacting with guests, visiting chefs, vendors, winemakers, etc.
• Identifies the developmental needs of others by coaching, mentoring, and participating in training staff on menu items including ingredients, preparation methods and unique tastes.
• Demonstrate teambuilding by communicating a common purpose, empowering team members to contribute their best and recruiting candidates with a variety of skills and styles.
• Qualified to demonstrate proper preparation/cooking techniques for junior staff in need of hands-on instruction; firm but fair in providing feedback and communicating expectations.

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