Sous Chef

Job Description

Job Description

Sous Chef

The Sous Chef will have a passion for cooking, as well as lead the culinary team to ensure that the kitchen runs effectively. The Sous Chef is responsible for helping the Executive Chef to control all Culinary Labor and Food Cost targets in their department by overseeing scheduling, along with purchasing and inventory systems. Additionally the Sous Chef is responsible for providing supportive leadership to the Executive Chef and Team Members throughout their daily operations.

Core Objectives of the Role (this list is not all inclusive) :

General Financial Acumen that includes Sales, Labor, Prime Cost, Budgeting and Ordering

General understanding of the entire operation, not limited to any particular department but more specifically, every department in all aspects of our business model

Ownership Mentality in regards to the individual location and the brand, working directly with the Executive Chef in all aspects of the day to day operations

Hospitality Awareness and skill set that is collaborative with the Management Team on company initiatives, rollouts, and day to day operating norms

Focus on Culinary, creating Magical and One-of-a-kind experiences for our guests either directly or through our Team Members

Collaborative approach with the Executive Chef and the Management Team to implement and uphold company standards, initiatives, etc as it pertains to HR in the location

Developmental strategy with Team Members, fostering an environment of continual growth and in turn, bench strength for our leadership team

Strong attention to detail in all aspects of the business and day to day Culinary operations

Completion of any other duties as assigned by the Executive Chef

Qualifications :

Degree in Culinary or a related field preferred

At least 3 years of experience in restaurants with at least 1 of those years having worked as a Sous Chef in a fine dining establishment

Professional appearance

Able to lift / move up to 50 pounds

Able to work in a standing position for extended period of time

Available to work a minimum of 45 hours per week, with flexibility for mornings, evenings, weekdays, weekends, and holidays as needed.

Must be Servsafe Certified

Must be proficient in Food and Alcohol Safety