Sous Chef

ROLE: To provide the leadership, inspiration and direction in all kitchen operations that will facilitate 100% guest satisfaction balanced with profitability through the service of the highest quality food, management and on-going training of personnel, and maintenance and sanitation of equipment and the facility.

JOB RESPONSIBILITIES:

1. Demonstrates excellence in culinary and service leadership to all staff members; acts as a role model at all times.
2. Ensures excellence in food quality by daily, hands-on production in all areas of menu item production and in following through with all hourly culinary personnel on accuracy of recipes and procedures, specific food temperatures and precise plating/presentation for service.
3. Effectively manages kitchen hourly staff. Sous Chefs will be involved in interviewing, training, evaluating, rewarding, and disciplining kitchen hourly staff in coordination with the Executive Chef and General Manger.
4. Uses system tools to properly manage areas of responsibility, which may include ordering of products or supplies, scheduling of personnel, or scheduling of events.
5. Works closely with the Executive Chef and General Manager on all operational issues and procedures to accomplish restaurant goals.
6. Ensures daily, ongoing, two-way communication between all managers, chefs, FOH and BOH employees through logs, regular meetings, menu meetings, ongoing culinary education of FOH staff, etc.
7. Develops relationships with guests, vendors, local businesses and restaurants to build business relationships and partnerships.
8. Guides and monitors the Repair & Maintenance (“R&M”) of all equipment and cleanliness of BOH; ensures strict adherence to sanitation procedures, proper documentation, and a safe and operable working environment for all employees.
9. Participates in media relations, social media, and other public outreach programs assigned by the Executive Chef and/or General Manager.
10. Conducts oneself with the highest degree of professionalism, abiding by all company policies, including personnel policies, anti-discrimination policies and safety policies.

QUALIFICATIONS: Must have at least a high school diploma or GED. Previous commercial kitchen experience is required, with at least 2 years of working in a similar position, preferably in a barbecue concept. Must be able to work well under pressure and be self-motivated. Must have good organizational, time management and delegation skills. Must possess excellent communication skills-both written and verbal. Proficiency in Spanish speaking preferred, but not required. Must possess and maintain a valid driver’s license.  Physical requirements involve extended periods of standing. This position may require lifting, carrying, pulling or pushing of approximately 21--50 pounds. Must submit to an employment background check and any subsequent background checks necessary for Restaurant to acquire, keep and maintain insurance of any kind. Must possess, or be able to obtain, and maintain any and all food safety licenses that may be required by local health departments and/or governments. This job requires the ability to work nights, weekends, and holidays.

Compensation: Competitive starting salaries based upon experience, a performance-based quarterly bonus program, health insurance, 10-days of PTO in 1^st year of employment, parking, and a 24-hr gym membership.