Sous Chef

4 weeks ago

Gilbert, United States Buck and Rider Full time
Job DescriptionJob DescriptionBenefits:
  • 401(k)
  • Competitive salary
  • Dental insurance
  • Employee discounts
  • Free food & snacks
  • Opportunity for advancement
  • Paid time off
  • Parental leave
  • Training & development
  • Vision insurance


Buck & Rider is hiring Sous Chefs who are ready to embrace our exciting growth. Dedicated to leadership within the restaurant our sous chefs help make up the heart and soul of the back of house. Leading culinary teams while managing the daily food service operations in an extremely high-volume environment. We're talking 15+ million in annual sales

Day in the Life:
  • Lead an extremely high-volume, scratch kitchen with execution
  • Meets brand standards in all practices and procedures
  • Provides clear direction throughout the shift
  • Performs regular line checks throughout the day to ensure quality of all items
  • Exemplifies guest satisfaction through memorable culinary experiences
  • Promotes a fun and positive work environment
  • Collaborates with all other Managers to achieve a common goal
  • Assists with scheduling, interviewing, hiring and training
  • Will engage in prep and line cooking as needed
  • Contributes to maximizing financial success for the restaurant
  • Adhere to all company safety and sanitation policies and procedures
Benefits:

  • Benefits Day One Medical, Dental, Vision
  • Company paid life insurance policy
  • 2 weeks paid vacation plus 2 floating holidays
  • Opportunities for advancement within an innovative and growing brand
  • Employee referral program
  • Paid Training
  • Full dining comp at all Buck & Riders and Ingo's locations
  • Paid parental leave
  • Closed on Thanksgiving and Christmas
  • Strong company culture of respect and teamwork
  • The company reviews CDC guidelines and complies with Federal, State, and local rules to keep our team members and guest safe
Requirements:
  • 2+ years of prior culinary experience in high volume atmosphere
  • Must be able to communicate effectively with both co-workers and guests
  • Exposure to managing inventory, costs of goods, labor and overall financials
  • Must be able to stand and walk for periods of eight to eleven hours in length each shift
  • Must be able to operate kitchen equipment as well as have the ability to use knives appropriately and maintain integrity
  • Have a current Food Handler's/Servesafe card or ability to obtain

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