Job description

The Sous Chef:

• Is responsible for performing all tasks within State and local safety and sanitation guidelines
• Is responsible for ensuring all food related menu items are served at their highest quality
• Works directly with Chef de Cuisine to organize and execute service of all menu items
• Is responsible for all daily kitchen operations including individual job performance of all line cooks
• Creative use of seasonally appropriate, local ingredients
• Works with the Chef de Cuisine on daily and weekly specials created based on our concept guidelines
• Properly executes the preparation of all banquet packages & catered events
• Ensures all Food Safety/sanitation requirements are met through implementation of Kitchen Standard Operating Procedures (SOP)
• Monitors kitchen staff’s personal hygiene and employees adhere to uniform guidelines
• Properly trains all kitchen staff on menu items and station management
• Performs routine line checks of all stations to ensure quality and reduce loss
• Is responsible for opening and closing the kitchen based on restaurant standards

Requirements:

• Must be at least 18 years of age
• High School Diploma or Equivalent
• Must be able to work a minimum of 55 hours weekly and expected to work holidays. Hour may vary due to seasonal volume of business
• Must be able to lift up to 50 pounds and work long hours standing
• Must be able to effectively communicate with management team regarding guest satisfaction
• Must be able to perform all standard knife cuts
• Must have strong working knowledge and culinary skills in basic cooking techniques

Preferred:

• Degree in Culinary Arts
• Previous leadership experience in full service restaurant

Job Type: Full-time

Pay: $23.00 - $28.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Vision insurance

Weekly day range:

• Monday to Friday
• Weekend availability

Application Question(s):

• Are you 18 years of age or older?
• Are you able to work weekends, evenings, and holidays?

Education:

• Bachelor's (Preferred)

Experience:

• Kitchen: 4 years (Required)
• Management: 1 year (Required)

Work Location: One location

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