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

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

Requirements:

• At least 2 years of experience in Supervisory or Sous Chef Position in a high volume, upscale full service restaurant ($8-15M)
• Must possess a passion for food and true hospitality
• Ability to lead by example & teach best practices
• Ability to work on your feet for 8-10 hour shifts and work a 5 day work week
• Should 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 ($55-65K)
• 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