Want to know if you’re a fit? Upload your resume and let our AI show you.
Skills
Budgetingunmatched
Communication Skillsunmatched
Compensation and Benefitsunmatched
Conflict Resolutionunmatched
Cook Dishesunmatched
Culinary Operationsunmatched
Detail Orientedunmatched
Food Preparationunmatched
Food Safetyunmatched
Health Planunmatched
Inventory Levelsunmatched
Inventory Managementunmatched
Leadershipunmatched
OSHAunmatched
Operations Managementunmatched
People Managementunmatched
Product Costingunmatched
Regulationsunmatched
Restaurantunmatched
Retailunmatched
Sanitationunmatched
Seafood Departmentunmatched
Team Playerunmatched
Training Programunmatched
Description
Overview:
Bristol Seafood Restaurants offers a refined approach to upscale seafood dining, featuring fresh, high-quality catches, thoughtfully prepared dishes, and a polished yet welcoming atmosphere. With a focus on exceptional service, coastal-inspired flavors, and attention to detail, the concept delivers a consistently elevated guest experience. It’s a destination known for quality, teamwork, and creating memorable moments for every guest.
As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.
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