Sous Chef - Salt + Smoke

SOUS CHEF

YOU'RE A GREAT MATCH FOR THIS ROLE IF YOU:

If you thrive in a high-pressure, fast-paced environment, can simultaneously have a commitment for excellence, hospitality, multi-task, and remain positive and upbeat, we want to hear from you! We are looking for a talented Sous Chef with a passion for food, hospitality, and a commitment to help the restaurant run smoothly, for both the Back of House team and our guests.

ESSENTIAL FUNCTIONS:

The Sous Chef / Kitchen Manager manages staff and day-to-day kitchen operations including planning and managing the production and presentation of quality food in a cost effective, safe manner. Responsible for quality service, meeting/exceeding financial and service goals, and managing within approved plans and objectives. Reports, investigates and resolves violations to internal controls, policies, procedures, standards and regulations. This position directly manages assigned staff and indirectly manages all employees of the kitchen. Demonstrates commitment to these goals through work ethic, integrity and respect for the Company and employees. Unites associates in a common commitment to achieve and exceed these goals. Impresses guests with quality and timely service in food presentation and preparation.

• Assign and direct the work and train kitchen associates to maximize productivity and minimize waste.
• Inspect daily use records with the Executive Chef to make sure that estimates are filled in correctly and employees are following these estimates as closely as possible.
• Pull all food needed for daily production from the walk-in box and utilize all leftovers.
• Communicate both verbally and in writing to provide clear direction to staff.
• Maintain and supervise good cleaning and sanitation practices in all areas in the kitchen.
• Operate as the main expeditor when necessary, ensuring that all food leaving the kitchen is accurate according to ticket modifications and dietary restrictions, and plated in a highly presentable manner.
• Assist in BOH performance reviews.
• Provide constructive feedback in a consistent and positive manner.
• Provide daily communication in our logbook system to keep operations and management aware of day to day operations.
• Assist in Schedule Back of House staff and cut throughout shifts as necessary to maintain and exceed labor targets.
• Conduct and supervise twice daily tastings with FOH and BOH management to ensure food quality and consistency.
• Order food based on inventory and predicted needs for the restaurant while maintaining and exceeding budget goals.
• Remain aware of ticket times and resolve any issues causing longer times than our standard.
• Remain positive, resourceful and possess the ability to improvise while working in a fast-paced environment, sometimes under pressure.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job-related duties as assigned.

KNOWLEDGE AND SKILLS:

• Ability to be organized and capable of multi-tasking with attention to detail.
• Ability to work in a face paced environment.
• Ability to stand and be on feet for extended periods of time in varied climate conditions.
• Ability to carry and lift up to 50 to 80 lbs frequently.
• Ability to go up and down stairs.
• Ability to work a flexible schedule, including evenings, weekends, and holidays. Scheduled days and times may vary based on business needs.
• Possess knowledge of food preparation and kitchen services, business and basic accounting principles and practices.
• Ability to effectively and efficiently manage daily operations and resolve operational problems.
• Possess strong listening, verbal, and written communication skills with professionalism, diplomacy, and confidentiality.
• Display consistent professional leadership while simultaneously handling competing and changing priorities and projects.
• Have basic computer skills - Word, Excel, POS terminals.
• Willingness to learn and use administrative programs.

Duties, responsibilities and activities may change or new ones may be assigned at any time with or without notice.

EDUCATION AND EXPERIENCE:

• High school education plus schooling in culinary arts or related majors.
• Three or more years of related experience is preferred.

**This position may require you come in to do a stage as part of the hiring process. If you are selected for this part of the process the stage is unpaid**