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Required Years of Experience
2 years
Job Details
The Sous Chef will assist in managing the line and ensuring the flow of service is efficient and smooth.
The Chef will have the opportunity to create and have input on new menu creations. A key responsibility
will be mentoring, training and disciplining staff (line cooks, prep cooks, etc.)
Responsibilities
● With support of senior culinary management, monitor and ensure that standard kitchen operating
procedures are met
● Supervise all culinary team members, assisting management in the training, mentoring, and
disciplining of staff
● Oversee service, monitoring cooks’ progress and flow of service
● Send daily service reports, reservations logs, and hr related processes
● Support and manage prep for service; ensure all prep items and recipes are made to standard
● Monitor and ensure that company standard kitchen operating procedures are met
● Oversee line cook team to ensure all items and recipes are made to standard
● Enforce and train food and equipment safety and sanitation amongst all team members
● Ensure kitchen equipment is maintained and functions properly; report any facilities issues to
senior culinary management
● Monitor receiving to ensure all product meets restaurant standards
● Work with the Chefs and culinary management team on menu creations and daily
specials
● Support the CDC with the inventory, purchasing, and receiving of products
● Support staffing needs for BOH open positions; assist in monitoring candidates trailing and
training of all BOH team members
Required Qualifications
● Minimum one year of experience as an Junior Sous Chef, Sous Chef, or equivalent role at a
restaurant comparable in volume and level of cuisine
● Ability to independently complete monthly inventory and daily, weekly, and monthly ordering
● Ability to successfully train new hourly culinary team members on each station
● A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skills
● General knife handling, food safety; sanitation knowledge
● Excellent communication, organizational, and interpersonal skills
● Comfortable working in a fast paced and high energy environment
● Ability to remain calm under pressure
● A passion for food, exceptional work ethic and dedication
● Willing to accept guidance in a positive manner and implement the direction in a way that is
productive for both you and the team
● Able to work in a standing/walking position for long periods of time
Preferred Qualifications
● Two+ years of experience as a Sous Chef at a restaurant comparable in volume and level of cuisine
● Ability to successfully train new Junior Sous Chefs and Sous Chefs on all role responsibilities
● Proven ability to run a high volume service, including but not limited to expediting
● Proven ability to support all administrative tasks relating to the back of house, including but not
limited to facilities maintenance, inventory management, and Health Department checks
● A proven track record of dependability and a continuous focus on learning and development
Physical Demands
● The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting
up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for four to eight hours, bending,
and moving intermittently during working hours. These physical requirements may be
accomplished with or without reasonable accommodations.
The Chef will have the opportunity to create and have input on new menu creations. A key responsibility
will be mentoring, training and disciplining staff (line cooks, prep cooks, etc.)
Responsibilities
● With support of senior culinary management, monitor and ensure that standard kitchen operating
procedures are met
● Supervise all culinary team members, assisting management in the training, mentoring, and
disciplining of staff
● Oversee service, monitoring cooks’ progress and flow of service
● Send daily service reports, reservations logs, and hr related processes
● Support and manage prep for service; ensure all prep items and recipes are made to standard
● Monitor and ensure that company standard kitchen operating procedures are met
● Oversee line cook team to ensure all items and recipes are made to standard
● Enforce and train food and equipment safety and sanitation amongst all team members
● Ensure kitchen equipment is maintained and functions properly; report any facilities issues to
senior culinary management
● Monitor receiving to ensure all product meets restaurant standards
● Work with the Chefs and culinary management team on menu creations and daily
specials
● Support the CDC with the inventory, purchasing, and receiving of products
● Support staffing needs for BOH open positions; assist in monitoring candidates trailing and
training of all BOH team members
Required Qualifications
● Minimum one year of experience as an Junior Sous Chef, Sous Chef, or equivalent role at a
restaurant comparable in volume and level of cuisine
● Ability to independently complete monthly inventory and daily, weekly, and monthly ordering
● Ability to successfully train new hourly culinary team members on each station
● A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skills
● General knife handling, food safety; sanitation knowledge
● Excellent communication, organizational, and interpersonal skills
● Comfortable working in a fast paced and high energy environment
● Ability to remain calm under pressure
● A passion for food, exceptional work ethic and dedication
● Willing to accept guidance in a positive manner and implement the direction in a way that is
productive for both you and the team
● Able to work in a standing/walking position for long periods of time
Preferred Qualifications
● Two+ years of experience as a Sous Chef at a restaurant comparable in volume and level of cuisine
● Ability to successfully train new Junior Sous Chefs and Sous Chefs on all role responsibilities
● Proven ability to run a high volume service, including but not limited to expediting
● Proven ability to support all administrative tasks relating to the back of house, including but not
limited to facilities maintenance, inventory management, and Health Department checks
● A proven track record of dependability and a continuous focus on learning and development
Physical Demands
● The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting
up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for four to eight hours, bending,
and moving intermittently during working hours. These physical requirements may be
accomplished with or without reasonable accommodations.
Compensation Details
Compensation: Salary ($68,500.00 - $75,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts
Required Skills
Leadership
Team Management
Problem Solving
Time Management
Attention to Detail
Adaptability
Customer Service Orientation
Collaboration
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