Starting Salary: $60k annually + Bonus potential
Great Benefits to include:
- PTO
- Free Life Insurance
- Comprehensive Medcial plans ( partialy subsudized by employer)
- Paid Volunteer Time
- Career growth opportunites
- 401K with company match
- Annual review and increases
- Free BBQ Judge Certification with KCBS
A Sous Chef reports directly to the Restaurant Chef. This pivotal role encompasses a variety of responsibilities to ensure the kitchen operates efficiently and maintains high culinary standards. As Sous Chef , this role requires a blend of culinary expertise, leadership skills, and the ability to perform under pressure, all of which are essential for the smooth operation of a professional kitchen.
Supervise Kitchen Staff
The Sous Chef oversees daily kitchen operations, guiding and supervising junior kitchen staff during food preparation. They play a crucial role in training new team members, ensuring adherence to kitchen standards and safety protocols.
Scheduling & Daily Time Keeping Maintenance
- Handles work schedules, ensuring adequate staffing during service hours, and maintaining records related to kitchen operations.
Inventory & Supply Management
- manage inventory levels, oversee product and supply rotation, and may be responsible for ordering ingredients and kitchen equipment, ensuring that the kitchen is well-stocked and prepared for service
Food Preparation & Quality Control
- Active involvement in daily food preparation, ensuring that dishes meet the establishment’s quality standards. This includes planning and directing how food is executed on the Expo Line, ensuring all ecosure and safety compliance standards are followed.
LMA (Leadership + Management = Accountability):
- Sous Chefs have the responsibility to provide clear direction, effectively manage their teams, and hold both themselves and their team members accountable for achieving results. It emphasizes the importance of leading by example, coaching, and ensuring that people are in the right roles.
