Sous Chef | Have Fun! | NO LATE NIGHTS

Requirements:

• Knowledge of food, beverage, and safety generally involving at least 2 years of operations experience and 1 years of leadership. 
• Basic math skills and able to operate a cash register and Point of Sale system. Must also be able to communicate well.
• Able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week.
• Must be 21 years of age and be authorized to work in the United States.

Benefits:

• No late nights - be home by dinner every night!
• Weekly pay and competitive hourly rates.
• 15 days PTO, 4 paid holidays, 5 days sick leave per year
• 100% paid meals

Responsibilities:

• Accurately manage staff to ensure adherence to all policies, procedures, methods, and expectations.
• Be knowledgeable of policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Maintain quality standards according to the guidelines, ensuring the best possible product goes in and out of the kitchen doors.
• Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching staff.
• Ensure the proper training of all staff in safety and sanitation practices, equipment operation, and proper kitchen tool usage.
• Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules.
• Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans.
• Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control.
• Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate well.