Responsibilities

• Responsible for the selection, development, and discipline of all staff within the department
• Coordinate chefs, cooks, and all staff to ensure the highest quality of food and service
• Maintain food and labor costs using company-implemented systems
• Maintain a high standard of safety and sanitation in the kitchen 
• Oversee all staff training in accordance to the company training program
• Continually update and amend policies and procedures for the BOH operation 
• Set budgets and financial goals according to company expectations 
• Monitor to ensure all food prep and presentation meets and/or exceeds company standards 
• Oversee all ordering or product and communication with vendors
• Create and standardize seasonal menu items
• Approve the requisition and purchase of necessary supplies 
• Lead and/or attend weekly management meetings with restaurant managers
• Maintain the highest level of service within all areas of the restaurant 

Requirements

• 5+ years' experience as a Sous Chef
• Experience in a full-service/high-volume restaurant (400-500 covers/day)
• Excellent interviewing, hiring, & training abilities
• Proven track record and work history
• Ability to effectively manage a team of 30+ BOH employees.
• Attention to detail
• Sense of urgency
• Knowledge of MS Excel, Word
• Knowledge of various POS, ordering, labor, and inventory systems
• Ability to multitask

Salary & Benefits

• Salary: $75,000
• Quarterly Bonus Potential
• Medical/Dental/Vision insurance benefits
• 401k w/ Matching
• PTO and Sick Days