A notable, high volume restaurant bar seeks an experienced Kitchen Leader to help run day to day operations in this very busy, full service restaurant. The Sous Chef is a working leader. Candidates are expected to be able to (but not limited to) perform the following tasks:

• Must maintain and uphold Department of Health regulations for food storage & preparation
• Manage & possess basic knowledge of Food Cost controls
• Work the line and prep stations when necessary
• Manage labor on a shift-to-shift basis
• Lead by example & teach best practices
• Uphold systems, operations and company policies

Requirements:

- 2 years of experience in Supervisory or Sous Chef Position in a high volume full service restaurant ($8-15M)

- Must possess a passion for food and true hospitality

- Lead by example & teach best practices

- Work on their feet for 8-10 hour shifts and work a 5 day work week

- Have open availability. This is a salaried position and open availability is a must

- Must be able to work nights

- Must display a willingness to learn from others, communicate with others, and help others when needed. Must want to be a part of a team

- Maintain a positive attitude and communicate on that level

- Must show personal responsibility

- Must be able to arrive on time

- Maintain a professional appearance

- Present food appropriately and be able to work directly from recipes

- Must be able to put Guests' needs and desires first

Benefits:

• Competitive Pay ($75-80K)
• Health Insurance (60% paid by employer regardless of status: single, married, or family)
• Vision and Dental (elected)
• PTO/Sick days
• 401K
• PTO
• EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status