Sous Chef

Job Description

SUMMARY:
The Sous Chef is primarily responsible for training, supervising, and working with all cooks and culinary staff in order to prepare, cook, and present food according to THE LOT standard recipes in order to create quality food products. S/He will contribute to THE LOT's success as a team player. The Sous Chef reports to the Chef de Cuisine.

The Sous Chef shall strive to always provide exceptional service to both internal and external guests. S/he will be responsible for exemplifying THE LOT's Culture.

ESSENTIAL JOB FUNCTIONS:

• Maintain a teamwork orientation towards co-workers.
• Sustain clear and effective communications.
• Assist the Chef de Cuisine in the supervision of other culinary team members.
• Responsible for the culinary operation in the chef’s absence.
• Assist the Event Sales Manager with any event needs.
• Order and/or approve supplies for the smooth operation.
• Visually inspect, select, and use only the freshest ingredients in the preparation of all menu items.
• Read and employ math skills for following recipes.
• Ensure proper receiving, storage, and rotation of food products so as to comply with health department regulations.
• Assist in scheduling culinary staff so proper coverage is maintained while keeping payroll costs in line.
• Maintain a commitment to customer service and guest satisfaction.
• Accept responsibility for the health, safety, and welfare of the guests and employees.
• Emphasize safety awareness.
• Represent the interest of THE LOT and its employees in a fair, impartial, and equitable manner.
• Work to develop and maintain the highest culinary standards.
• Develop strategies and programs to achieve and exceed departmental goals.
• Manage time effectively and efficiently.
• Complete necessary paperwork in a timely manner.
• Build positive relations with team members and supervisors.
• Additional duties not listed and requested by management.

REQUIREMENTS:

• Minimum 2 years of Sous Chef experience required
• Prior supervisory experience required
• Previous hospitality experience preferred
• Ability to work a flexible schedule that may include evenings, weekends, and holidays
• Ability to proactively prioritize needs and effectively manage time and resources
• Ability to multi-task, manage interruptions, establish work priorities, handle stress, and effectively function in a fast-paced environment
• Possess strong motivational, organizational and verbal communication skills
• Fluency in Spanish is a plus.

Job Type: Full-time

Pay: $70,096.00 - $70,200.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 2 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• Day shift
• Evening shift

Weekly day range:

• Weekends as needed

Work setting:

• Upscale casual restaurant

Experience:

• Sous Chef: 2 years (Preferred)

License/Certification:

• Food Handler Certification (Preferred)

Work Location: In person

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