Sous Chef

3 years

Requirements: 5-7 years culinary, including 3 years sous chef

The ideal candidate must have experience in creative and fresh menu development and proven leadership skills. Must also have experience utilizing various software platforms such as R365, Toast, and 7Shifts well as Microsoft Office. Position must possess a keen understanding of labor control and leadership style management. Culinary requirements include excellent technical ability and product knowledge as well as grounded wine knowledge.

The job is to successfully lead, manage and drive all culinary aspects of the business including but not limited to:

Qualifications:

-minimum 5 years of kitchen experience (at least 3 years kitchen management experience required). Must be prepared to handle high volume.

- Establish goals to optimize performance and hold the team accountable for desired outcomes

- Exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions

- Hiring, training, developing, scheduling and management of all kitchen staff

- Mentoring and developing sous chef in all aspects including leadership, management, multi-tasking, culinary skills, business acumen and menu development

- Setting, driving and maintaining all levels of hospitality including:

- Motivating and mentoring staff s knowledge and development

- Inspiring and delighting our guests in guest facing situations

- Committing oneself to excellence in food and service

- Must have an understanding of financial statements including profit and loss in order to insure the highest level of profitability

- Strategize, implement and manage effective cost control programs

- Monitor guest feedback and performance data to optimize guest engagement, retention and take appropriate corrective action Comply with all safety and health regulations in order to protect against all legal liability

- Enforce sanitary practices for food handling and general cleanliness

- Must have the ability to create, implement and manage staff training and development programs

- Facilities management-maintain the integrity of the entire facility working closely with the landlord and managing all R&M vendors

- Perform all human resource management within the scope of company guidelines

- Motivate, lead and inspire all staff with exceptional communication skills

- Establish and maintain open, collaborative relationships and ensure direct reports to do the same.

- Management and maintenance of all operational procedures at their highest level

- Perform other duties as assigned by supervisor or owner

• The Sous Chef should be proficient in all line positions including but not limited to Prep, Garde Manger, Sautee, Saucier, Grill & Expo.

The Sous Chef must be self-motivated, driven, inspiring and hospitality driven. They must also have keen people and business skills which include communication skills, motivation skills, leadership skills, problem solving skills, organizational skills, and business skills. As important is the ability to maintain a positive team-oriented and supportive attitude. The job is multi-faceted and incorporates all of the above attributes in order to balance the needs of the owners, the guests and staff ensuring the overall success of the business.

Compensation: Salary range based upon experience. Robust Health Care Plan, Dental, Vision, bi-annual bonus program, 2 weeks vacation/year.

Clark Concepts is an Equal Opportunity Employer (EEO) and provides opportunities to all applicants without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state and local laws.'

Compensation: Salary (Based on Experience)

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

Strong Leadership abilities

Ability to Work Under Pressure

Effective Team Management

Strategic planning skills

Customer Service Orientation

Conflict Resolution skills

Time Management Skills

Attention to Detail

Adaptability to Changing Environments

Creativity in Menu Design

Financial Acumen

Ability to Mentor and Develop Talent

Collaboration With External Vendors

Commitment to Safety and Hygiene Standards

Ability to balance multiple priorities

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