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Required Years of Experience
3 years
Job Details
Position Summary
The Sous Chef is a hands-on leader responsible for maintaining the highest standards of food quality, consistency, and organization. This position leads by example, fostering a culture of professionalism, accountability, and continuous improvement while ensuring every service reflects a commitment to excellence. The Sous Chef is expected to anticipate the team's needs, solve problems in real time, and help create an environment where both guests and staff can thrive.
Experience & Qualifications:
Minimum of 3 years working in a fast-paced, full-service restaurant.
2 years of experience as a Sous Chef or other kitchen leadership position.
Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations.
Must have open availability including evenings, weekends, and holidays; schedule is subject to modification and/or approval by the Executive Chef.
Must be able to frequently lift items weighing up to 50 pounds.
Responsibilities & Duties include but are not limited to:
Ensure all policies and procedures are followed, including recruiting, hiring and training, and any employee documentation.
Communicate professionally and confidently with guests, employees, vendors, and leadership.
Adhere to company standards for labor management and maintain appropriate staffing levels for the restaurant.
Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue.
Uphold defined food quality standards and hold vendors accountable for all product received.
Complete general administrative tasks including opening and closing duties, and maintain restaurant facilities and kitchen supplies.
Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any BOH hourly position.
The Sous Chef is a hands-on leader responsible for maintaining the highest standards of food quality, consistency, and organization. This position leads by example, fostering a culture of professionalism, accountability, and continuous improvement while ensuring every service reflects a commitment to excellence. The Sous Chef is expected to anticipate the team's needs, solve problems in real time, and help create an environment where both guests and staff can thrive.
Experience & Qualifications:
Minimum of 3 years working in a fast-paced, full-service restaurant.
2 years of experience as a Sous Chef or other kitchen leadership position.
Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations.
Must have open availability including evenings, weekends, and holidays; schedule is subject to modification and/or approval by the Executive Chef.
Must be able to frequently lift items weighing up to 50 pounds.
Responsibilities & Duties include but are not limited to:
Ensure all policies and procedures are followed, including recruiting, hiring and training, and any employee documentation.
Communicate professionally and confidently with guests, employees, vendors, and leadership.
Adhere to company standards for labor management and maintain appropriate staffing levels for the restaurant.
Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue.
Uphold defined food quality standards and hold vendors accountable for all product received.
Complete general administrative tasks including opening and closing duties, and maintain restaurant facilities and kitchen supplies.
Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any BOH hourly position.
Compensation Details
Compensation: Salary ($75,000.00 - $85,000.00)
Required Skills
Leadership
Team Management
Time Management
Adaptability
Customer Service
Conflict Resolution
Attention to Detail
Decision Making
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