Sous Chef

Job Description

Job Description

Little Beet Table

LBT is a lively and convivial place to gather with friends and eat approachable, delicious and nourishing food and drinks that make you feel good- cared for, energized and happy.

At LBT, we believe in making wholesome food that is accessible and crave-able and we truly care for guests with food allergies, diets and intolerances (we are 100% gluten free).

LBT is part of Aurify Brands, a high-growth national hospitality group based in NYC with some of the most admired and valued brands in the industry.

Job Description – Sous Chef

We are looking for seasoned sous chefs who have evening and weekend availability, a strong work ethic, a positive team player mindset and the ability to work well under pressure.

Essential Duties and Responsibilities :

Maintain a friendly, fast and accurate service (100% guest satisfaction at all times).

Help building a high-performance BOH team : lead and develop teammates who are enthusiastically dedicated to delivering the highest level of food quality.

Manage the day-to-day operations :

Responsible for daily operation of a busy kitchen in collaboration with the Chef de Cuisine

Work either as the Expo Chef or as the Garde Manger, Grill, Oven or Saute cook (including prep) depending on the weekly schedule

Ensure that the BOH team comply with the Operations Manual, the recipe standards and the menus

Maintain an “A” health inspection rating at all times in collaboration with the General Manager

Help schedule BOH employees and ensure that all employees are performing and excelling in their positions and duties and that the labor cost budget is met.

Control / oversee inventory, manage goods and supplies ordering and food vendors, and ensure that the food cost budget is met.

Personal Characteristics :

Positivity- “Have fun”, “make it happen” attitude

Hospitality- Doing all that can be done for others- and more than in expected.

Integrity- Being reliable. Doing the right things always, using sound judgment.

Excellence- Doing what needs to be done, as well as it can possibly be done. Being relentless about the details.

Skills & Requirements :

At least 2 years of related experience required in high volume restaurants

Strong knowledge of all back of the house operations including inventory, food safety and sanitation and industry softwares

Able to take constructive criticism, learn quickly and constantly improve.

Ability to communicate clearly and professionally with colleagues

Benefits :

Growth potential and the chance to be part of growing dynamic restaurant group.

Competitive wages, paid time off, health, dental and vision insurance, dining benefits, commuter benefits, staff meals.

Pay Rate :

Competitive, based on experience