Sous Chef

The Sous Chef is responsible for upholding Bonanno Concepts standards in the restaurant at all times by maintaining a consistent culinary operation. This involves working with the Executive Chef to create a culture of learning that teaches all employees the importance of sanitation and Health Code, kitchen procedures, and overall safety. This also includes assisting the Executive Chef with ordering the right amount of product for the projected week of sales, monitor food cost, and inputting invoices. The Sous Chef will oversee preparation and execution of all food and be held accountable along with the Executive Chef for overall food quality, along with working with the Executive Chef to staff the restaurant with the appropriate amount of people, ensuring successful service each day. The Sous Chef must assist in all training and development of culinary staff and any necessary paperwork.

Focus:

• Making People Happy by providing Delicious Food
• Train and develop Lead Cook, Cooks and Dishwashers
• Hold Staff accountable for following Procedures
• Continue to improve Culinary Operations at the Restaurant
• Staffing—Hiring, Firing, Scheduling, completing Paperwork
• Health Code Compliance and providing a Safe Workplace
• Communicate effectively with Executive Chef, BOH and FOH Staff

Expectations:

• Oversee day to day, week to week Culinary Operations of the Restaurant
• Assisting with Labor Cost, making cuts when necessary to keep within Budget
• Oversee continued training and development of all BOH staff
• Ensure high Food Quality and Ticket Time Standards
• Help coordinate the execution of any BEO, Off Site Catering or Special Event
• Effectively Communicate with Corporate Office
• Maintain all BOH Invoices and ensure that all items are accounted for

Please submit your resume for consideration.

Job Type: Full-time

Pay: $26.00 - $32.00 per hour

Benefits:

• Dental insurance
• Health insurance
• Vision insurance

Work Location: In person