Sous Chef

ROLES & RESPONSIBILITIES

• Minimum 2-3 years previous Culinary supervisory/management experience within a high-volume kitchen setting is essential.

• Two-year associate degree in Culinary Arts or equivalent work experience preferred.

• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required

• Cook and prepare food following approved recipes and production standards. Ensures all deadlines are met based on production orders

• Have extensive knowledge of the food offerings, beverage items

• Monitor inventory and deliveries of product and supplies. Track product production, consumption and waste

• Demonstrate complete understanding of daily menu items

• Effectively manage staff and oversee the overall flow of the workplace

• Assist in supervising employees during day-to-day tasks

• Provide supportive leadership, motivation and cultivate a positive work environment

• Address employee and guest concerns and provide support in escalating situations

• Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures.

• Demonstrate leadership by displaying job expertise, initiative, a positive attitude and have exceptional communication skills

• Understand and embody the brands lifestyle, mission and brand

• Must be organized, self-motivated, and proactive with a strong attention to detail.

WORK ENVIRONMENT

• Must be able to stand, lift and bend for extended periods of time

• Must be able to bend and lift to 50 lbs

• Role may include job duties or tasks requiring repetitive motion

• Exposure to hot kitchen elements or cleaning materials