Sous chef

Description

The Head Chef is an organized and energetic individual with a passion for preparing delicious food and providing an excellent guest experience. The Head Chef hires and develops kitchen team members; maintains food and labor costs; and manages local health guidelines.     

Requirements

• State Issued Driver’s License and Reliable Transportation
• Background Check
• ServeSafe Certification (upon completion of training)

Compensation

$55K-$60K with bonus eligibility 

Benefits (Medical, Dental, Vision, PTO, 401K with company match, cell phone reimbursement)

50% off meal on duty and 20% off duty

5 vacation days (after 1 year of employment)

Qualifications

• 3 to 5 years managing teams in high volume meal preparation and execution
• Has commercial kitchen knowledge and understands recipe measurements
• Has the ability to train and coach teams
• Is an effective listener and communicator
• Is a learner and is coachable
• Is creative and takes Initiative
• Is willing to lift and carry up to 20 lbs 
• Has physical stamina for minimum 10 hour shift

Role Responsibilities

• Has the ability to perform all BOH roles
• Prepares food items to spec and manages the execution of breakfast, lunch, and dinner shifts ensuring ticket times meet or exceed our standards
• Orders, receives, inspects, and properly stores food using the FIFO system
• Maintains all order guides, prep lists, monthly inventory count sheet and performs monthly inventory count
• Coordinates and executes daily duties for kitchen team members including prep and par levels, stocking stations, health inspection checklist, safety, sanitation, line check/food quality check, catering, and kitchen team management
• Contributes to financial success based on meeting or exceeding food cost budgets
• Handles food invoicing and accuracy
• Plans and executes monthly food features
• Interviews and participates in BOH new hire process 
• Creates and maintains weekly/training schedules ensuring staffing levels are adequate and within budget
• Conducts bi-annual reviews of kitchen team members
• Manages partnerships with various restaurant vendors
• Maintains equipment and communicates with GM/AOD/OD about facility repairs and needs 
•  Facilitates relationships across FOH and BOH teams
• Participates in ongoing restaurant training
• Participates in scheduled restaurant events

Work schedule

• 10 hour shift
• Weekend availability

Supplemental pay

• Bonus pay

Benefits

• Paid time off
• Health insurance
• Dental insurance
• Vision insurance
• Disability insurance
• 401(k) matching
• Employee discount