Sous Chef

Overview:

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 sick leave

The Company offers salaried managers 10 paid vacation days per full calendar year. New employees receive a pro-rated amount of vacation during their first calendar year

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 $65,500.00 - USD $70,000.00 /Yr.

Permanent