Sous Chef - Category 10

Create and execute menu recipes as defined by company standards and culinary leadership for the restaurant, bar, banquet functions and other outlets associated with a multi-experiential live music venue, bar and restaurant. Oversee back-of-house staff and logistics related to the production and execution of menu items. Reports to Executive Chef.

• Work hands-on to manage food production and presentation while leading culinary team to achieve exceptional standards and exceed guest experience expectations.
• Uphold menu and recipes to standards as defined by culinary leadership and company SOPs.
• Prepare items from catering menus for catering and banquet events and special artist-related requests.
• Select, train, and develop culinary and receiving teams in all aspects of the business. Foster a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance.
• Provide training on proper storage, preparation, cooking, garnishing, and presentation. Train culinary team on the maintenance, cleaning, and operation of all kitchen and service equipment, ensuring the highest levels of safety and sanitation.
• Responsible for attaining budgeted cost of goods, controllable expenses and culinary labor costs to meet and/or exceed financial goals/objectives of the venue.
• Maintain proper purchasing and inventory levels of all food, beverage and non-food and beverage products based on fiscal business projections. Ensure systems are in place for all inventories/controls.
• Verify, approve and submit invoices to Accounting promptly and within deadlines. Maintain procedural documentation to meet all internal accounting, audit and financial controls.
• Actively participate in meetings and trainings focusing on operational opportunities to contribute to the venue's success.
• Ensure understanding of and compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Communicate and uphold all corporate standards, guidelines, policies and procedures in accordance with local, state and federal laws and regulations. Maintain personal integrity by abiding by and supporting the values and principles of the company. Follow and support brand SOPs. Participate and respond to the annual company audits.
• Able to make decisions in absence of Executive Chef and venue leadership.
• Perform other duties as assigned.

Education

• High school diploma or equivalent required
• Degree in hospitality or culinary preferred

Experience

• 3+ years restaurant culinary experience required
• 2+ years supervisory experience required
• High-volume and special event and/or banquet/catering experience required

Knowledge, Skills and Abilities

• Strong interpersonal and verbal communication skills
• Demonstrated team player and self-starter
• Strong leadership and managerial skills that include the ability to coach, develop, and clearly communicate expectations
• Intermediate computer skills with Microsoft Office and familiarity with POS system functionality

Licenses / Certifications

• Certified Food Safety Manager certification required within 90 days of hire
• Valid driver's license with satisfactory driving record required. Position may require driving company vehicles for catering and private events.

This position requires a pre-employment drug screening (4-panel: phencyclidine, cocaine, amphetamines, and opiates).