Sous Chef

JOB OVERVIEW

Under the guidance of the Chef Partner, Director of Culinary Operations, & Chef de Cuisine, take on key responsibilities to ensure exceptional service, foster a high-performance culture among management and staff, and drive the success and profitability of Vespertine. This role will be instrumental in

• In conjunction with Chef/ Partner continually offer new ideas valuing innovation, consistency & resourcefulness 
• Collaborate with management teams to ensure the restaurant meets or exceeds revenue goals.
• Manage the restaurant labor according to meet budgetary goals.

• Empower the team to be self-sufficient, fostering a culture of ownership and accountability.
• Use discretion to balance active involvement with allowing teams autonomy to grow and succeed independently.

• Identify and implement operational efficiencies to maximize productivity.
• Conduct regular walk-throughs of all properties to verify readiness, cleanliness, and presentation standards advising the chef on all R&M needs

• Purchase product and manage rotation
• Verify delivery accuracy and proper submission of invoices
• Ensure the restaurant is staffed adequately for every service
• Oversee daily operations in coordination with management
• Orchestrate mis en place needed for service. 
• Take inventory on the close of every financial period through standardized inventory software  

• Partner with HR to address claims, liabilities, terminations, and compliance matters.

EXPECTED BEHAVIORS:

• Model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role with poise & polish.
• Represent auburn professionally through your personal appearance, communication, and respect for others and follow through.
• Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Act with integrity, honesty and knowledge.
• Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
• Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety.
• Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
• Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.
• Strive to establish standards we hope will have an impact on the overall industry into.

QUALIFICATIONS

• Highschool diploma or equivalent, or bachelor’s degree preferred
• 2+ years minimum of relevant working experience in the hospitality and restaurants sector.
• Skilled in identifying and implementing processes that enhance efficiency, improve service delivery, and streamline operations to achieve excellence across properties.
• Knowledgeable in industry regulations, safety standards, and compliance requirements, with a proactive approach to risk management and loss prevention
• Excellent verbal and written communication skills
• Exemplary organizational skills with a high level of accuracy and attention to detail
• Demonstrated ability to work independently and meet deadlines
• Flexibility with working hours: days, nights, weekends and holidays
• Able to work in a fast-paced and changing environment of up to 10-12 hours