Sous Chef

2 years

VESPERTINE is the vision of Chef Jordan Khan. A perceptual and cognitive experience, where deliciousness is driven by form and texture is crafted into sculpture. Blurring interrelationships between materials and ideas, environment and context, of sound and dissonance. The project was conceived as a result of the building in which it resides: the architectural phenomenon known as The Waffle. Designed by world-renowned architect Eric Owen Moss, The Waffle is a two-story structure, separated into four levels of which there are no traditional walls supporting the building. Instead, the building is wrapped by an architectural skin a curtain of undulating steel and glass. The intimate, 40-seat dining room sets the stage for an enigmatic dining experience.

JOB OVERVIEW

Under the guidance of the Chef Partner, Director of Culinary Operations, & Chef de Cuisine, take on key responsibilities to ensure exceptional service, foster a high-performance culture among management and staff, and drive the success and profitability of Vespertine. This role will be instrumental in

• In conjunction with Chef/ Partner continually offer new ideas valuing innovation, consistency & resourcefulness
• Collaborate with management teams to ensure the restaurant meets or exceeds revenue goals.
• Manage the restaurant labor according to meet budgetary goals.

• Empower the team to be self-sufficient, fostering a culture of ownership and accountability.
• Use discretion to balance active involvement with allowing teams autonomy to grow and succeed independently.

• Identify and implement operational efficiencies to maximize productivity.
• Conduct regular walk-throughs of all properties to verify readiness, cleanliness, and presentation standards advising the chef on all R&M needs

• Purchase product and manage rotation
• Verify delivery accuracy and proper submission of invoices
• Ensure the restaurant is staffed adequately for every service
• Oversee daily operations in coordination with management
• Orchestrate mis en place needed for service.
• Take inventory on the close of every financial period through standardized inventory software

• Partner with HR to address claims, liabilities, terminations, and compliance matters.

EXPECTED BEHAVIORS:

• Model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role with poise & polish.
• Represent auburn professionally through your personal appearance, communication, and respect for others and follow through.
• Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Act with integrity, honesty and knowledge.
• Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
• Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety.
• Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
• Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.
• Strive to establish standards we hope will have an impact on the overall industry into.

QUALIFICATIONS

• Highschool diploma or equivalent, or bachelors degree preferred
• 2+ years minimum of relevant working experience in the hospitality and restaurants sector.
• Skilled in identifying and implementing processes that enhance efficiency, improve service delivery, and streamline operations to achieve excellence across properties.
• Knowledgeable in industry regulations, safety standards, and compliance requirements, with a proactive approach to risk management and loss prevention
• Excellent verbal and written communication skills
• Exemplary organizational skills with a high level of accuracy and attention to detail
• Demonstrated ability to work independently and meet deadlines
• Flexibility with working hours: days, nights, weekends and holidays
• Able to work in a fast-paced and changing environment of up to 10-12 hours

Compensation: Salary ($65,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts, Wellness Program

Fine Dining

Leadership

Menu Planning

Problem Solving

Food Preparation

Time Management

Collaboration

Adaptability

Creativity

Customer Service Orientation

innovation

Integrity

Decision Making

Sustainability

Strategic Planning

Financial Acumen

Conflict Resolution

Mentoring

self motivation

Proactive Approach

Crisis Management

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