Sous Chef – 77550

Responsibilities:

– Ensuresexcellence in guest satisfaction through commitment to a “Do Whatever It Takes Attitude” and a hands-on, lead-by-example management style.
– Assist the Executive Chef in the management of all back-of-house staff in a high-volume kitchen, including ongoing training, development, and follow-up.
– Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
– Assist in overseeing weekly and monthlyinventories and ordering of food and supplies.
– Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.

Qualifications:

– At least 2years of Culinary Management experiencein a full-service, high-volume dining establishment.
– Strong knowledge and attention to detailof the back-of-the-house operations including staff supervision, inventory controls, and food/labor cost, and product quality.
– Strong communication, leadership, and conflict resolutionskills.
– Stable and progressive work history; Strong work ethic.
– Graduate of an accredited culinary program is a plus.
– Workweek: Flexible shifts.

Background Requirements:
Candidates must pass a Drug Screen and Background Check. [Any criminal convictions and/or criminal activities identified, as a result of these checks, will be reviewed on a case-by-case basis. However, due to the nature of the employers business, company policy requires that candidates, with specific classes/types of convictions, cannot be considered for employment.]