Job Description

As a Sous Chef at, you will oversee all kitchen operations at your café and are responsible for the success and growth of your kitchen team. Sous Chef may be responsible for the supervision of up to 25 employees including Zone Leaders, Cooks, Prep Cooks and Dishwashers. The individual must possess the ability to engage, inspire, and lead a strong team. A passion for amazing food made from scratch and genuine hospitality are an absolute must. A Sous Chef is responsible for the overall kitchen execution in a fast-paced, high-volume environment in the absence of head chef. Scope of Responsibilities (include but are not limited to): Oversees production and service according to established guidelines Adheres to recipe, portioning, and presentation standards Complete all daily management tasks in a timely manner Establish a strong understanding of our menu through daily tasting Coach kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed Assists with implementation of seasonal menu changes Working Conditions / Essential Functions: Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays Ability to work ten hour-plus shifts, plus ability to stand, squat or walk for extended periods of time Ability to grasp, reach overhead, push, lift and carry up to 50 pounds Requirements Minimum of three years of culinary/kitchen management experience in a high-volume food-service operation Comprehensive knowledge of food and proven passion for culinary excellence Understand the importance of quality product, visual presentation, efficient production, safety & sanitation, and food cost controls Knowledge and proficiency of systems, methods and processes that contribute to great execution Excellent communication skills with the ability to communicate professionally and effectively Highly organized with strong attention to detail High School education or equivalent Preferred Skills Hospitality Education - A.O.S. Degree in Culinary Arts or culinary certificate and required experience Proficiency working with Microsoft Office – Word, Excel and Outlook Previous experience working with UltiPro Onboarding & Recruiting, Toast - POS System, CrunchTime and Teamworx (highly preferred) ServSafe, Allergen and Chokesaver certifications Benefits Competitive pay (typically Sous Chef pay ranges from $65-79k+, depending on experience) Quarterly bonus program Paid vacation time Immigration Reimbursement Program (after one year of full-time service) 401(k) (with a vesting match) Free EAP employee assistance programs Flexible schedule with no late nights Health, dental and visual insurance Free meals and drinks Exciting potential for growth Note: Please note the client is an E-Verify Employer and an Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. Seniority level Director Employment type Full-time Job function Other Industries Restaurants #J-18808-Ljbffr AccessHR, Inc.

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