Sous Chef

STK Steakhouse is the global leader in Vibe Dining. With

energetic, high-end restaurants and bars in cities like Las Vegas, New York,

Miami, London, and many more we take pride in our ability to execute an

unforgettable experience for our guests no matter the occasion!

Apply now to join the world of VIBE DINING as a key part of the

guest experience!

We are always looking for individuals that are looking to Grow

and Develop as new opportunities continue to be available in this expanding

company.

Job description

We strive for a premier culture that encompasses teamwork,

collaboration, and values. There is a passion in everything we do, and we are

looking for people with similar attributes. Get started on a career path as we

are always looking for individuals that are looking to grow and develop as new

opportunities continue to be available in this expanding company.

SOUS CHEF

POSITION OVERVIEW :

The Sous Chef supports

the Executive Chef AND Sous Chef in all operational aspects of the business. He /

She is second in command to the Chefs, being responsible for carrying out the

Executive Chef’s requests and orders, on all day to day operations of the

restaurant, production, staff, and brand quality.

Duties and Responsibilities

Executing and carrying the Executive

Chef’s requests and orders without questioning.

Ability to execute all positions on the

line and help line staff when they get behind.

Execute and oversee the production of

all menu items.

Complete understanding of work safety

and emergency procedures.

Expedite orders correctly and

efficiently to ensure smooth kitchen flow.

Fully understand the importance of and

have the ability to utilize standard recipe cards and plating guides.

Ensuring all reach-ins and walk-ins are

locked.

Perform line checks to include

temperature checks of all refrigeration, rotation and dating of all foods,

proper prep(taste), freshness and specials completed for the nights service.

Assisting with creation and execution

of daily specials.

Implement closing duties for the

runners, stewards, line / pantry cooks and ensure all duties are being completed.

Ensure all foods are up to our quality

and standards, all specials are current with the seasons and trends, coach and

train the staff to THE ONE GROUP brand of food.

Possess good math and English skills

for calculating, communicating, writing requisitions / completing food

inventories and for retrieving information as needed.

Work closely with staff to ensure that

their respective jobs are being executed as per company guidelines.

Ensure A+ standards for kitchen

cleanliness and follow all Health Department Guidelines to ensure proper food

handling from the beginning to the end when the food is leaving the kitchen.

Attend all weekly management meetings

and corporate meetings that are scheduled. Hold monthly mandatory kitchen

meetings and address all issues that arise.

Assisting the chefs and coordinating

with the purchaser with ordering on a daily basis.

Assisting the chefs with the scheduling

on a weekly basis.

Prevent breakage by monitoring kitchen

crew.

Inspire and motivate kitchen staff.

Fiscal

Responsibility

Assisting and monitoring daily labor

and food cost reporting sheets to ensure costs are trending within budgeted

parameters.

Assisting reviewing monthly profit and

loss statement and acts on all variances.

Helps ensure all overtime

is authorized

QUALIFICATIONS / PRIMARY

JOB REQUIREMENTS

Minimum 2 years professional

hospitality leadership experience in a similar environment

Fully understand the purpose of and

have the ability to produce all Mother Sauces, all stocks and have the ability

to utilize them to make any other needed sauce.

Competent in fabricating all meat, fish

and poultry.

Understand the differences and uses of

all herbs and types of seasonings.

Intermediate to Advance Knowledge of

Pastries and Garde Manger

Knowledge and the ability to produce

various ethnicities of foods

Excellent product identification

knowledge in produce, meats, fish, herbs, grains and equipment.

Understand, and have the ability to

train, on all basic cooking methods : braising, poaching, roasting, steaming,

sauté, grilling, blanching.

Excellent knife skills, ability to cut

all vegetables and fruits in all utilized cuts and have the ability to train

and monitor others..

Management certified according to state

health department criteria

company offer the following Insurance benefits to all full time and variable

benefit eligible employees (waiting period applies)

Medical

Dental

Vision

Group Life and Disability

Group Accident Insurance

Group Hospital Indemnity Insurance

Group Critical Illness Insurance

company offer the following benefits to all employees regardless of

position or status

Employee Assistance Program (EAP)

Dependent Care Benefit

Employee Dining Discounts and / or

complementary meals onsite

Traditional and Roth 401K Plan

Commuter Benefits