Budgeting, Communication Skills, Compensation and Benefits, Conflict Resolution, Cook Dishes, Detail Oriented, Health Plan, Inventory Levels, Inventory Management, Leadership, OSHA, Operational Support, Operations, Operations Management, People Management, Product Costing, Quality Management, Regulations, Retail, Sanitation, Training Program
Lead the line. Bring authentic flavors to life. Inspire culinary excellence.
At Grotto, handcrafted Italian cuisine, fresh ingredients, and warm hospitality come together to create an unforgettable dining experience. We’re seeking a Sous Chef who can support daily kitchen operations, maintain exceptional quality and consistency, and help develop a passionate culinary team. If you thrive in a fast-paced environment, take pride in every plate, and are passionate about authentic Italian cuisine and outstanding execution, this is your opportunity to help lead the heart of the kitchen.
Benefits:
- Extensive and well-rounded training program
- Continued career development and growth opportunities
- Generous employee discounts on dining, retail, amusements, and hotels
- Multiple health benefit plans to suit your needs
- Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
- Paid time off
- Monthly discretionary bonus potential
Responsibilities:
- Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
- Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
- Achieve or exceed budgeted labor and other cost centers through proper planning and execution
- Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
- Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
Qualifications:
- At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment
- Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
- Strong communication, leadership, and conflict resolution skills
- Stable and progressive work history; Strong work ethic
- Graduate of an accredited culinary program is a plus
EOE
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Pay Range:
USD $60,000.00 - USD $75,000.00 /Yr.