BOH managers actively lead by example, inspires, and teaches skills that will elevate the guest experience, their teams, and Lingo.
Summary/Objective
The Sous Chef is responsible for planning and directing food preparation in the kitchen, under the direction of the Executive Chef and/or Executive Sous Chef.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Trains, develops and appraises staff effectively. Takes corrective action as necessary on a timely basis and in accordance with company policy. Consults with human resources as appropriate.
- Responsible for food costs and labor costs in assigned restaurant.
- Work with Executive Chef on developing new menu items, tastings and staying on top of trends.
- Responsible for developing relationships with vendors, ensuring Schulson Collective maximizes profits and opportunities.
- Supervises hourly back of house staff and fills a role on the line or expo as needed.
- Schedules staff per business needs, files reports and monitors time & attendance as needed.
- Submits nightly reports on service, sales, labor & liquor costs, negative impressions, etc.
- Performs other duties as assigned.
Physical Demands
The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The employee will spend over 4 hours daily standing or walking.
Required Education and Experience
- Degree from Culinary Arts school is preferred; may substitute additional experience for education.
- 3 or more years in Kitchen Management.
- Prior experience in menu creation, recipe writing and coaching/training.
- Excellent written and verbal communication and problem-solving skills
- Must be able to work flexible hours and days. Must exhibit top-notch teamwork.
Compensation Details
Compensation: Salary ($60,000.00 - $70,000.00)
Required Skills
