Sous Chef

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 :

QUALIFICATIONS