Job Description
Upscale steakhouse seeking a driven and experienced Sous Chef who has a passion for food and creating memorable experiences for guests. Responsibilities Assist Executive Chef with fostering guest satisfaction through hands-on, lead-by-example management Manage all back of house staff in a high-volume kitchen and oversee ongoing training and development Meet or exceed budgeted labor and cost centers through proper planning and execution Assist with weekly and monthly inventories and food/supply orders Maintain proper sanitation procedures and work area organization with strict adherence to OSHA regulations Requirements Minimum 2 years of culinary management experience in an upscale/fine dining setting Extensive and advanced knowledge of back of house operations including staff supervision, inventory controls, food and labor cost, and product quality Exceptional interpersonal and conflict resolution skills Strong work ethic with stable and progressive work history Graduate of accredited culinary program a plus Benefits Robust and well-rounded training program Career development and growth opportunities Employee discounts on retail, dining, amusements, and hotels Multiple health benefit options Dental, vision, FSA, voluntary life, 401(k) Paid sick leave and paid vacation Monthly discretionary bonus potential Pay: $65,000.00 - $75,000.00 per year Benefits 401(k) matching Dental insurance Flexible schedule Health insurance Paid time off Vision insurance Work Location: In person