Sous Chef

Kitchen Manager / Sous ChefLeads a team of culinary professionals in preparing top quality, attractive, and delicious food for our Guests. The Kitchen Manager / Sous Chef oversees all aspects of the culinary side of the business including training, safety & sanitation, recipe adherence, orders, and prep lists. This person is a brand representative that maintains a patient and positive attitude and looks great for work every day. They hold the team accountable for top tier results and are passionate about food and hospitality. The Kitchen Manager / Sous Chef works with pride and must have a tremendous work ethic that sets the tone for the team.RESPONSIBILITIES:Coordinates, leads, and directs Line Cooks, Prep Cooks, and Utility Team MembersTrains and validates all new cooks, as well as provides ongoing training and coach to existing cooksPartners with the Executive Chef, GM, FOH Managers on training and educating all team membersEnsures 100% recipes adherence by all team membersHolds team accountability to policies and procures set forth by American SocialResponsible for implementing and holding strict standards for safety and sanitation as well as overall kitchen organizationLeads the implementation of a HACCP plan and ensures all team member follow as wellKeep a clear line of communication with the Executive Chef, as well as the GM and Corporate ChefAssists Executive Chef in running food cost to goalManages controllable costs to goalAssist the Executive Chef to manage the culinary side of the back office accounting and scheduling systemsPerforms accurate inventories and clearly communicates food cost to issues to all team membersPerformers Line and Quality Checks to ensure food quality is properly prepared, equipment is functioning, and the kitchen is set up for a successful service every shiftHolds team members to the proper Image and Appearance Guidelines including proper hygieneABILITY TO:Be adaptable to a changing environmentClearly communicate to all levels of the organizationsManage team of up to 75 peopleHold 1 on 1's and communicate areas of opportunity and developmentBring creative ideas to build sales and overall brand improvementWork in an organized mannerMulti-task and have a great sense of urgency with changing prioritiesWork independently as well as in a team environmentAbility to work under pressure and meet deadlinesFollow Company Budgets and established goalsMaintain a professional and polished appearanceAble to work in a fast pace environmentPrioritizes projects and solicitates direction when necessaryWork nights and weekendsWork 12+ hours shifts as necessaryEDUCATION AND SKILLS:3 years Sous Chef, or comparable, experience in a Full Service and High-Volume RestaurantStrong communication and leadership skillsExperience with back office and POS systems (Restaurant 365, Hot Schedules, Micros)Advanced organizational skillsBilingual is a plusCulinary Arts Degree is a plus (Associates, Bachelors, Certificates, etc.)Serv Safe CertifiedStrong knowledge of proper food handling and sanitation standardsProficiency in Microsoft Office