What are the responsibilities and job description for the Sous Chef position at 291 Ocean Street?
We are seeking a dynamic and visionary Sous Chef to lead our culinary team! In this role, you will assist the Executive Chef in all back-of-house operations, including menu development, staff training, event catering, and managing food and labor costs. If you are passionate about creating exceptional dining experiences and thrive in a fast-paced environment, this is the perfect opportunity for you.
Compensation :
This is a full-time, salaried position requiring up to 45-60 hours of work per week during the busiest seasons. We offer a competitive salary based on experience, and a bonus structure rewarding excellence in meeting restaurant benchmarks for food costs and kitchen labor.
Why Join Us?
Creative Freedom : You will play a large role in developing and executing our culinary vision.
Professional Growth : Develop and lead a team of talented culinary professionals.
Supportive Environment : Work closely with management and owners in a collaborative setting.
Duties & Responsibilities :
Policy Mastery : Fully understand and implement all restaurant policies, procedures, standards, and training programs.
Guest Satisfaction : We ensure all guests receive high-quality meals and accommodate special requests to the best of our ability.
Consistency : Maintain consistent preparation and presentation of food according to restaurant standards.
Leadership : Achieve objectives in sales, service, quality, and cleanliness through effective training and a positive work environment.
Staff Management : Make employment and termination decisions, fill in as needed, and foster professional development among staff.
Operational Excellence : Prepare and organize all required paperwork and ensure equipment is clean and well-maintained.
Inventory Control : Manage receiving policies and ensure all products are in the correct unit count and condition.
Labor Scheduling : Schedule labor based on anticipated business activity, ensuring cost objectives are met.
Regulatory Compliance : Comply with all health, safety, and labor regulations.
Marketing Collaboration : Assist in creating and executing marketing, advertising, and promotional activities.
Qualifications :
Age Requirement : Must be at least 21 years old.
Communication Skills : Able to communicate effectively in the predominant language(s) of the restaurant’s trading area.
Experience : At least three years of back-of-house operations and / or kitchen management experience.
Physical Stamina : Capable of standing for long periods (up to 5 hours) and lifting up to 50 pounds.
Availability : Must be available to management and staff even when off-site.
Preferred Experience : Previous experience in seafood establishments and menus is highly desirable.
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