Sous Chef

Key Responsibilities:

• Ensure all kitchen and food operations comply with health regulations and licensing guidelines; enforce adherence to safety standards and procedures.

• Hire, train, supervise, motivate, and develop kitchen staff; manage schedules and workflow.
• Assign tasks to cooks and kitchen staff based on station needs and skill levels.
• Train new kitchen staff on proper techniques, recipes, and safety protocols, and provide performance feedback and coaching.
• Oversee all aspects of food preparation, production, and presentation; ensure consistent adherence to recipes and presentation standards.
• Conduct regular quality checks throughout the cooking process and address any inconsistencies or issues immediately.
• Develop and implement creative, innovative, and high-quality menus; review and adjust menus as needed, collaborating with the Executive Chef to develop new menu items and specials.
• Assist with costing menu items to maintain profitability and ensure consistent execution across all shifts.
• Resolve all guest complaints related to food promptly and professionally.
• Monitor food inventory levels and place orders to maintain appropriate stock; implement proper food rotation practices to prevent waste.
• Analyze food cost reports and identify cost-reduction opportunities.
• Oversee kitchen cleanliness and sanitation, ensuring compliance with health codes; maintain kitchen equipment and report maintenance issues.
• Manage kitchen workflow during peak service periods to optimize efficiency.
• Communicate effectively with the Executive Chef, kitchen staff, and other departments, fostering a positive, collaborative team environment.
• Address any staff concerns or conflicts promptly.
• Prepare accurate, timely reports as needed to maintain operational effectiveness.
• Represent the restaurant at outside functions as needed, promoting the establishment to the community

Qualifications/Skills:

• Possess strong leadership, communication, organization, and relationship skills
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
• Acute attention to detail in a fast-paced environment
• Capable of producing a consistent product in a timely manner
• Strong organizational, problem-solving, and analytical skills
• Ability to manage priorities and workflow
• Effective communication with people at all levels and from various backgrounds; bilingual in Spanish is a plus

Essential Physical Functions:

• Ability to stand/walk for 8-10 hours per day.
• Must be able to lift and carry up to 30 lbs.
• Will frequently stand, walk, reach, feel, bend, stoop, carry, finely manipulate, and key in data.
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Must be able to tolerate higher levels of noise from music and customer traffic.
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, and soy.
• Report to work in a complete required uniform.
• Maintain a well-manicured appearance and persona that reflects the restaurant's image.
• Meet personal schedule requirements punctually.
• Be courteous, friendly, and pleasant.

Benefits:

• Competitive Pay
• Career Growth Opportunities
• Employee Discounts on Food and Beverages
• Referral Bonus Program
• Medical, Dental, and Vision Plans
• 401(k) Retirement Plan
• Supportive and Dynamic Work Environment