Sous Chef
3 weeks ago
Key Responsibilities:
- Ensure guest satisfaction through commitment to excellence and a hands-on, lead by example management style.
- Management of all back of house kitchen staff, including ongoing training.
- Assist in menu development and creating seasonal offerings.
- Overseeing weekly inventories, and food/supplies ordering.
- Manage food and labor costs in relation to business trends.
- Ensure all food safety procedures are strictly adhered to according to sanitary regulations.
- At least 2 years of Culinary Management experience.
- Strong knowledge and attention to details on BOH operations including staff supervision, inventory controls, food/labor cost, and product quality.
- Strong communication, leadership, and conflict resolution skills.
- Strong work ethic; Stable and progressive work history.
- Ability to work flexible hours.
- Excellent interpersonal communication skills.
- Excellent computer skills.
- Exceptional organization and leadership skills.
- Dependable and reliable.
- Passion for culinary and food.
- High school diploma or equivalent.
Pay: Competitive pay based on experience.Work Location: One location.
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