Sous Chef

Hiring Immediately: Sous Chef! The ideal candidate will have 3+ years of experience. We offer our Sous Chefsbenefits and perks -- here are a few: Quarterly Bonus Blue Cross Blue Shield Medical Insurance Dental & Vision Insurance Domestic Partner Benefits Paid Time Off 401(k) Created by Bill and Giuliana Rancic with RJ, Jerrod, and Molly Melman, RPM Italian offers modern Italian cuisine in an elegant yet urban atmosphere.

Our menu is both sophisticated and unpretentious: from the simplicity of freshly prepared in-house pastas to the textured flavors of whole wood-grilled Branzino, RPM Italian focuses on well-crafted and versatile interpretations of classic dishes. Caring. Creative.

Careers. Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work.

We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team.

EOE. We participate in E-Verify / Participamos en E-Verify Sous Chefs are responsible for runningback of house (BOH) operationsand shifts, including supervision of kitchen, dish and all other BOH teams aswell as the preparation, presentation and service of menu items. The SousChef's primary focus: overseeing the line during service and running the bestshift; also updates and maintains sidework, organization and cleanliness ofdish area; leads BOH pre-shift meetings and participating in line, temp andcooler checks and food tastings for the shift; and oversees all closing kitchenduties such as breaking down the line, closing down coolers and employee areas.

EssentialFunctions Run BOH shifts and ensure effective and efficient BOH shiftsand operations includingbut not limited to food prep and cooking, ensuringadequate inventory levels of food and supplies, and supervising the kitchen,dish and all other BOH teams Ensureproper food storage, quality and presentation standards, including temperaturecontrols Partner with GM and/or designated managers/chefs to createprep lists throughout the day and assign production duties to BOH employees inorder to ensure that preparation quantities support forecasted business levels Meet with GM and/or designated managers/chefs throughoutthe day to ensure production standards, staffing levels, and specials Perform regular line checks throughout the day to ensurequality of all menu items Assistthe GM and/or chef with daily walk-through inventory to assess maintenanceneeds, sanitation issues and supply levels of food and goods, and accept andinspect deliveries as needed Purchaseand order food product and supplies for the restaurant including daily productorder MonitorBOH employee sidework and ensure BOH employees comply with allsanitation/safety guidelines and procedures Assist with tracking and controlling food cost Ensure effectivecommunication of food production and timing issues, needs, and special requestsbetween front of house (FOH) and BOH Understand and followthe food allergy procedure and special orders/restrictions Partner with GM and/or designated managers/chefs to conductperiodic kitchen, dish and all other BOH team meetings Partnerwith GM and/or designated managers/chefs to regularly review and maintainrecipe books Ensurerepair and maintenance needs are met and/or communicated to designated manager Partner with GM and managementteam to interview, hire, onboard, train, supervise and develop all BOHemployees and teams as needed Partnerwith GM and/or designated chef to monitor, address and document individual BOHemployee performance through recognition, coaching and, when necessary,disciplinary action up to and including employment termination as needed Partnerwith GM and/or designated chef to schedule, conduct and document formalemployee performance reviews as needed Monitorand ensure the restaurant and the BOH teams' compliance with all Company andrestaurant policies and procedures as well as all legal and regulatoryrequirements (including but not limited to safety and sanitation regulations)and represent the restaurant and Company in interactions with legal andregulatory authorities Proficientlyperform functions listed in job descriptions of direct reports and their teams Work avariety of days and shifts (including early mornings, late nights and weekends)at multiple sites with or without overnight travel as needed Safelyand effectively use and operate all necessary tools, utensils, equipment andsoftware (for example, restaurant management software, knives, etc.) Effectivelycommunicate in order to perform and follow job requirements in written andspoken direction Multitaskcalmly and effectively in a busy, stressful environment Work in a confined, crowded space of variablelight, noise and temperature levels Move and lift up to 10 pounds, frequently moveand/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds Stand and walk for an entire shift and movesafely through all areas of the restaurant, which may include stairs, uneven orslick surfaces KeyResponsibilities and Duties Proficientlyuse and operate all necessary tools (including but not limited to knives) andequipment Modeland promote teamwork across all teams Usetact and good judgment when dealing with challenges pertaining to guests,vendors and employees, and respond with patience and courtesy Followall rules, policies, procedures and conditions of employment, including thoseoutlined in the Employee Handbook Otherduties assigned as needed