Junior Sous Chef

At Selby’s we stand by our Mission: At the end of the day, when everything is said and done, the only thing that really matters is that each and every person leaves our restaurant happier then when they walked in.

We are currently seeking an experienced, energetic full time Junior Sous Chef to Join Our Team.

The perfect candidate is passionate about food, wine, beer and spirits, and above all providing first class hospitality to our guests and our community. The Candidate embodies both hospitality and caring, works well in a dynamic and fast-paced environment, and is interested in growing and learning with us.  

 
To be successful:

• Have strong leadership, be motivated to grow and be able to complete AM/PM production shifts.
• Assist in managing the day to day operations of the kitchen. Ensure that all kitchen employees maintain consistency and are upholding Bacchus quality standards.
• Take an active role in menu design and collaboration by using and sourcing only the best product at the best price and maintaining quality and uniformity in the execution of all cuisine.
• Manage food and labor costs, oversee monthly inventories, overall cleanliness of kitchen and any other costs relating to kitchen operations.
• Assist in maintaining a satisfactory report with the local Health and Fire Departments.
• The ability to train and lead a team to produce a quality and consistent product with friendly, knowledgeable, technically correct service in a pleasant yet disciplined environment while maintaining a healthy, professionally managed business.
• The ability to employ and retain top level personnel and work to ensure the continued education and development of all employees while adjusting per business and staff needs.
• The ability to manage and interact with staff in a fast-paced environment, while under pressure, remaining flexible, resourceful and efficient, is crucial to this role.
• Organize and prioritize a multitude of tasks by using personal discretion and independent judgment. Effectively delegate tasks while efficiently communicating with employees and fellow management. Achieve budgeted revenue, cost of goods and labor costs.
• Clear and effective social and verbal communication, attention to detail, and impeccable leadership skills are a must.
• Ensure all Policies and Procedures are followed, including but not limited to: onboarding, warnings, conflicts, suspensions, terminations, workers compensation, PTO requests, training, reviews, Meal & Rest Period and compliance with state and federal law.
• Manage employee development program by continually training and educating staff to stay focused and ensure quality of service. Create a culture of teamwork where the best interest of the guest is the only interest to be considered during service and that service timing is based on ‘what will happen next’ as opposed to ‘what just happened’.
• Stay up to date with knowledge of methods, descriptions and sound bites for all food and wine items. Train staff to have similar level of proficiency.
• Maintain a safe, sanitary, enjoyable atmosphere in all areas of the restaurant by performing a thorough inspection of the facility on a daily, shift by shift basis.
• Encourage staff to work clean and operate equipment responsibly to prevent accidents or breakage.