Sous Chef

Overview Benefits : Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Foster outstanding guest satisfaction through a "Whatever It Takes" commitment and an engaging, lead-by-example management style Collaborate with the Executive Chef to manage a talented back-of-house team in a premier fine dining kitchen, focusing on continual training and development Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food / labor cost, and product quality Strong communication, leadership, and conflict resolution skills A consistent and progressive work history; A strong commitment to quality and teamwork Certification or degree from an accredited culinary program is a valuable asset EOE #LI-KJ1 Pay Range USD $60,000.00 - USD $80,000.00 / Yr.Foster outstanding guest satisfaction through a "Whatever It Takes" commitment and an engaging, lead-by-example management style Collaborate with the Executive Chef to manage a talented back-of-house team in a premier fine dining kitchen, focusing on continual training and development Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food / labor cost, and product quality Strong communication, leadership, and conflict resolution skills A consistent and progressive work history; A strong commitment to quality and teamwork Certification or degree from an accredited culinary program is a valuable asset EOE #LI-KJ1