Culinary Operations Supervisor

2 weeks ago

Chandler, Arizona, United States Mox Boarding House Full time
Job Overview

ABOUT Mox Boarding House:

Mox Boarding House has been a cornerstone for tabletop gaming enthusiasts for over two decades. We pride ourselves on being a reliable destination for purchasing and trading Magic: The Gathering products, including singles, packs, and booster boxes. Our dedication to the gaming community is evident in our customer-focused and innovative approach. We foster a collaborative environment where every team member plays a vital role in delivering exceptional service.

In addition to our thriving eCommerce platform, Mox Boarding House operates award-winning game stores and dining establishments across various locations. Our mission is to enhance local gaming communities by providing a unique and elevated experience.

Our Commitment: We utilize tabletop gaming as a means to foster connections, celebrate shared interests, and build meaningful relationships with our customers and within our communities.

Employee Benefits: We offer competitive benefits, generous paid time off, flexible scheduling, remote work options, parental leave, a safe harbor 401k match, paid holidays, and employee discounts. Our culture promotes a healthy work-life balance.

Position Summary:

The Sous Chef plays a crucial role in supporting the efficiency of all kitchen operations while working closely with the Head Chef. This position involves daily kitchen tasks, menu planning, inventory oversight, and maintaining kitchen equipment. The Sous Chef is instrumental in developing the skills of the back of house team and ensuring that all culinary preparations align with the Head Chef's standards. As a key member of the restaurant's leadership team, the Sous Chef will typically be present during peak service times, exemplifying our company values in interactions with both staff and patrons.

Key Responsibilities:

  • Lead and supervise all back of house team members, ensuring effective execution of their daily tasks.
  • Delegate responsibilities and assign roles to back of house staff as necessary.
  • Assist the Head Chef with weekly inventory management.
  • Collaborate on menu creation and contribute to weekly special recipes.
  • Enhance performance standards for all back of house positions, identifying coaching and training opportunities.
  • Exhibit exemplary skills as a Line Cook, serving as a model for service standards.
  • Implement and uphold adherence to company policies and procedures.
  • Ensure food preparation and presentation meet the Head Chef's expectations and are executed promptly.
  • Review and verify daily opening and closing checklists for the back of house.
  • Maintain daily preparation lists and ensure compliance with recipes established by the Head Chef.
  • Ensure compliance with food safety and sanitation protocols throughout the kitchen.
  • Continue to develop leadership capabilities and business insight alongside the Head Chef.
  • Perform additional tasks as assigned by the Head Chef or General Manager.
  • Demonstrate comprehensive knowledge of kitchen equipment usage and maintenance, training others in safe operations.

Qualifications:

  • High School diploma or equivalent.
  • Must be at least 18 years old.
  • Possession of relevant state and county food handling certifications.
  • Intermediate proficiency in Microsoft Office 365 applications.
  • A minimum of two years of leadership experience in a full-service restaurant environment.
  • A genuine passion for culinary arts and a commitment to personal leadership development.
  • Ability to communicate professionally in both verbal and written formats.
  • Capability to guide others effectively to encourage desired behaviors.
  • Understanding of professional cooking techniques, preparation methods, and knife skills.
  • Knowledge of recipe development, cost management, and inventory control.
  • Ability to perform well under pressure and turn challenging situations into positive outcomes.
  • Demonstrated ability to work independently and take accountability for success.
  • Exhibit responsible, ethical, and honest conduct.
  • Availability to work evenings, weekends, and holidays as needed.
  • Knowledge of safety, sanitation, and food handling standards.
  • Physical ability to stand for extended periods and lift up to 50 pounds occasionally and 35 pounds regularly.

Work Environment:

  • On-site position.

Job Type:

  • Full-Time
  • Non-exempt: Starting at $24.16 per hour

Equal Opportunity Employment:

We are dedicated to creating a workplace that values diverse perspectives and experiences. We do not discriminate based on race, color, religion, ancestry, national origin, sex, age, disability, marital status, genetic information, sexual orientation, gender identity, political beliefs, or any other legally protected status.

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