Administrative Skills, Budgeting, Coaching, Communication Skills, Cook Dishes, Cost Forecasting, Health Department, Inventory Costing, Leadership, Schedule Development, Team Lead/Manager, Time Management
Sous Chef
Our Sous Chefs operate in an integral role in the kitchen following the outlines, specifications, and guidelines. Sous Chefs play a critical role in employing their culinary and managerial skills to enhance the guest experience. Other important qualities include: respect for guests and one's team; strong communication skills; business sense; passion for coaching, training, and developing one's team; enhanced, hands-on leadership skills.
Responsibilities:
- Assist in the preparation and design of appetizers, entrees, and desserts.
- Produce a delicious, eye-catching, and high-quality product with attention to food costing and budgetary guidelines.
- Manage and develop team members in the kitchen, establishing a schedule that assesses and plays to the strengths of one's team.
- Ensure the kitchen operates in an efficient, timely manner that upholds company standards.
- Comply and enforce federal and state-specific health department standards.
- Maintain an approachable, patient, and positive attitude in working with one's Front of House and Back of House team.
- Perform administrative tasks (e.g. forecasting, food costing, inventory, payroll, scheduling, Labor Costing, etc.)
Qualifications:
- Minimum of one year of previous Sous Chef experience in an upscale, scratch cooking kitchen.
- Ability to provide excellent professional references from former supervisors.
C
Cunningham Restaurant Group