Sous Chef

 Key Responsibilities:

Leadership: Assists in leading the restaurant by role modeling the highest level of culinary standards.

• Actively participates and contributes during kitchen and dining room meetings.
• Participates and partners with the GM & Executive Chef on a regular basis.
• Works with the Executive Chef to tackle and improve on the Culinary Operation agenda pertaining to the restaurant’s needs.
• Role model for all hourly team members and a great team player with the management team.

Guest Engagement: Commits to passionate, intense, uncompromisingly high-quality hospitality and guest experience.

• Consistently executes food, beverage, service, and hospitality at the highest level
• Engages and interacts in the guest experience by stepping out from the kitchen and cultivating regulars.

Business Acumen and Compliance: Operates smarter, plays offense with sales, builds trust with guests and investors.

• Possesses an uncompromising approach to food production and food quality standards.
• Properly executes the daily kitchen operational systems. Keeps systems binders complete, up to date, and organized with proper documentation.
• Practices proper sanitation and safety at all times with compliance to general standards and Health Department regulations to protect the health and welfare of our guests and co-workers.
• Works with the Executive Chef to improve operational knowledge of food & labor cost control.
• Orders and receives products in correct unit count and condition by following receiving guidelines.
• Works to help foster a professional relationship with approved vendors and any issues that arise.
• Assists Executive Chef with properly executing menu rollouts for a successful implementation.
• Has a good understanding of the restaurant’s R&M needs and is able to communicate effectively to the Executive Chef, GM, & owner to keep all restaurant equipment in satisfactory, working condition.
• Leads a best-in-class approach to cleanliness, safety, sanitation, and food safety in the restaurant.
• Partners with the Executive Chef to create proper staffing levels to achieve excellence in operations while taking care of the bottom line.

Employee Development: Identifies and hires great people and develop them into great leaders.

• Assists in interviewing and hiring for hourly kitchen employees.
• Participates and helps drive recruitment of talent to the restaurant.
• Retains talent by inspiring, teaching, and embracing a culture of development.
• Ensures that operational and training standards are consistently followed.
• Effectively leads by demonstrating a professional approach with coworkers through great leadership skills, ethics, and team development.
• Supports continued education of hourly team members by being involved in daily training demos, line ups, and tasting sessions.
• Holds all employees accountable to our cultural values, goals, and standards.
• Properly communicates and creates an environment where new company initiatives are supported and embraced by the staff.

Additional Skills and Responsibilities

• Exudes excellence in hospitality for our guests.
• Analytical and organizational skills, as well as the ability to define and effectively solve a variety of changing situations under stress.
• Must possess strong interpersonal skills and the ability to resolve conflicting interests with the goal of obtaining cooperation.
• Passion for exceptional hospitality, food, and beverages.
• Ability to thrive in a fast-paced environment; ability to adapt and lead change.  
• Self-driven, results-oriented, and possesses a solid track-record of leading high-caliber, upscale restaurants.
• Proficient in a variety of technology systems, especially Microsoft Office Suite
• Flexible work schedules, including nights, weekends, and holidays.
• May be required to lift, carry, push, or pull heavy objects up to 50 lbs.

Preferred Experience

• Minimum 1-3 years’ experience in a supervisory kitchen position in a high-volume restaurant.
• Culinary Arts Degree preferred.
• Servesafe Certificate (Food Handler’s) required.
• Spanish is a plus