From the founders of Tiger Fork, Bar Ivy, Calico, Hi-Lawn, and The Fainting Goat, Blagden Hospitality is hiring seasoned Sous Chefs to be part of our current and future projects.

Role expectations:

- Participate in food preparation, produce food of consistently high quality, taste, and presentation

- Become proficient in all stations within the kitchen

- Expedite food orders from kitchen stations to dining rooms

- Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant, and steward employees on how to handle leftover food items

- Assist in monthly inventory and ensure accurate inventory counts

- Comply with Standards of Service and SOPs and assists in assuring the same from all kitchen employees

- Establish strict adherence to health department and sanitation and food handling guidelines

- Write schedules that ensure proper staffing while keeping budget and payroll in mind

- Order food, supplies, or beverages and adhere to pars and business level trends

- Maintain effective communication within the kitchen team

- Exhibit capability of a caring, self-motivated leader who is successful at coaching and driving excellence from each individual they manage

- Train and develop kitchen staff on all menus and direct and supervise them on a daily basis in accordance with company standards

- Establish strong leadership by being responsive to staff suggestions and concerns and working to resolve problems

- Ensure that kitchen staff adheres to uniform, grooming, and appearance standards

- Conduct regular inspections of the entire kitchen/dish washing areas and coolers, and promptly act to correct deficiencies found during inspection

- Hire and train kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery

- Work with Human Resources to identify, address, and document individual employee performance problems

In addition, in conjunction with the Executive Chef:

- Establish goals for the kitchen staff and lead them to be successful

- Anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities

- Ensure adherence to recipes and product specifications

- Assist the management team with interviewing, hiring, training, developing, and retaining qualified culinary employees

Must be capable of working on your feet for 8 hours per day and able to lift up to 50 pounds.

Experience managing in high-volume restaurants with a minimum of three years is preferred.