Sous Chef

• Subsidized medical, dental, and vision insurance at 90 days
• Industry-leading paid time off plans + paid family leave
• Access to our 401k plan + company match starting at hire
• Monthly internal dining stipend + yearly continuing education allowance
• Discounts across our group of businesses
• Access to our Employee Emergency Assistance Fund

Responsibilities include:

• In tandem with the management team, develop business strategies and plans that ensure alignment with short- and long-term objectives and translate those strategies into actionable goals for performance, growth, and annual operational planning
• Oversee food prep and production at all stations and lead and expedite the line to achieve a focused, successful service
• Assist the restaurant leadership team in achieving budgeted sales and operating costs, including actively engaging with monthly P&L statements and other financial reporting to understand sales and cost trends
• Schedule, organize, and monitor BOH labor and productivity in accordance with business demand to achieve labor budget expectations
• Manage timecards, punch change requests, and time off requests
• Perform daily / monthly inventory maintenance
• Cost all dishes to ensure accurate pricing prior to their addition to the menu
• Work as part of the management team to:
• Develop and implement systems and processes that are effective, efficient, and compliant with all laws, regulations, and internal policies
• Continuously recruit top talent to build an agile, diverse, and committed team, including identifying opportunities for cross-training and trailing cooks to evaluate their competency and skill level
• Resolve conflict and employee performance issues through mediation, coaching, and counseling, and progressive discipline
• Teach, train, and mentor with authenticity, empathy, and integrity to foster a culture of inclusion and belonging
• Participate in regularly scheduled meetings regarding the overall strategy and success of the business, including team meetings, quarterly financials, and HR trainings
• Work with the Executive Chef and Culinary Director to establish and achieve clear individual performance goals

• Have 2+ years' management experience + a broad skill set
• Have familiarity with pastry prep + production
• Be oriented to teamwork
• Be prepared to work 50 - 60 hours / week
• Be friendly, organized, focused, energetic, and communicative