Sous Chef

Well Met! is a dynamic brunch and dinner restaurant located in Johnson, Arkansas. A passion project by Onyx Coffee Lab, Well Met! explores food, beverage, and hospitality from an exploration of shared ground. From high end ingredients to locally produced goods featuring Onyx Coffee, Purveyors, an expansive menu of natural wines, and local eggs and produce in the market, Well Met! is a growing concept proving itself in the food and beverage industry in the South.

Sous Chef 

As a member of the culinary leadership team for Hail Fellow Well Met, the expectation is to always hold the highest level in quality and service, while pursuing solutions and pushing creativity.

The Sous Chef will also be held accountable for operating the kitchen on a daily basis with efficiency, awareness, knowledge, and respect for the food and your peers.

Qualifications

• 2 years of culinary management experience, preferably in fine dining
• Commitment to genuine hospitality, upholding excellence, and personal growth
• Highly organized, self motivated, with a keen attention to detail
• Able to manage multiple projects and prioritize
• Excellent verbal and written skills
• Ability to accept constructive feedback and turn into results
• A person of integrity
• Able to work in standing position for long periods of time
• Flexible schedule to accommodate restaurant needs

Essential Functions

• Assist in developing and implementing menus at Hail Fellow Well Met, including surplus product for long term projects and specials.
• Understand ordering system, keep track of inventory, place weekly/daily orders, and develop relationships with suppliers/ farmers/ local producers.
• Check orders received are on par with the quality expected, send back if it fails to meet our standard.
• Lead new hire training in conjunction with Executive Chef and senior team members.
• Supervise kitchen team, ensuring direction and guidance is provided and quality standards are achieved.
• Lead organization of produce, dry goods, and walk in on daily basis. Mise en place.
• Uphold standard of cleanliness, check stations at EOD, and organize weekly deep cleaning.
• Administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, standards, and procedures.
• Collaborate with Executive Chef and management to foster culture of respect, humility, and integrity.
• Be a part of a learning environment and cultivate interest from within staff, mentoring and pushing growth. A Chef’s greatest success is their staff’s success.
• Offer positive solutions to problems and issues.
• Ensure guests feel welcome, exude hospitality, and leave them with a positive experience.

Within the Sous Chef role, flexibility and adaptability are key. The responsibility of every Chef is to create a memorable experience for the guest.

Job Type: Full-time

Salary: $35,000.00 - $40,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 8 hour shift

Weekly day range:

• Weekend availability

Work setting:

• Fine dining restaurant

Experience:

• Restaurant experience: 2 years (Required)
• Hospitality: 1 year (Required)
• Management: 1 year (Required)

Work Location: One location