Our Sous Chefs are a vital part of our restaurant management team. They assist the Executive Chef to lead our entire culinary team. The Sous Chef is committed to leading our team, assisting in daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development.
Salary Range: $85k - $100k
WHAT OUR SOUS CHEFS DO:
Assist the management team with interviewing, hiring, training, developing, and retaining qualified culinary employees
Identify, address, and document individual employee performance problems
Interact with, direct, and supervise culinary employees on a daily basis in accordance with company standards
Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery
Assign and enforce operational goals for kitchen staffs
Understand and follow our food allergy procedures and special orders/dietary restrictions
Assist in inventory counts and ensure accurate inventory
Assign production duties to all kitchen staff
Assist in scheduling employees
Meet daily with appropriate Manager/Chef to coordinate and ensure production standards
Train and develop key employees for growth, advancement, and promotion
Become proficient in all stations within the kitchen
Expedite food orders from kitchen stations to dining rooms
Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines
WHAT YOU NEED TO BE A SOUS CHEF:
Experience managing in high-volume restaurants, with a minimum of three years preferred
Strong understanding of restaurant operations
Passion for hospitality
Ability to lead a team
Capable of identifying problems and determining accurate solutions on each shift
Love for all things food and beverage
Caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence
Able to speak, read, write, and understand the primary language(s) used in the workplace
Able to read and follow a recipe
Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures
Capable of lifting up to 50 pounds, as needed
Continuous bending, stooping, reaching, twisting, and use of hands and arms
May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy