Sous Chef

Job Type: Full-time

Salary: $35,000.00 - $45,000.00 per year

Benefits:

• Health insurance
• Dental insurance
• Vision insurance
• Paid time off
• Referral program
• Sick Pay
• Flexible Spending Account
• Whole Life Insurance
• Paid parental leave
• Employee dining discount of 50%

Justin Thompson Restaurant Group Mission Statement

Our mission is to serve to the delight of our guests, staff, and community. We serve and delight by consistently providing exceptional cuisine, extraordinary service, and exceeding the expectations of our patrons and supporters. Summary of Position: Assists with menu planning, inventory, and management of supplies. Ensures that food is top quality and that the kitchen is in good working condition. Keeps stations clean and complies with food safety standards. Prepares menu items as directed by onsite CDC and Corporate Chefs.

Product Ordering:

• Ensure completion of all food and product orders including, but not limited to, fruits, vegetables, dairy, dry goods, proteins, nonalcoholic beverages, and dry goods. Checklists are provided by the Chef de Cuisine to aid in schedule of ordering and include contact information for purveyors and farmers.
• Maintain good working relationships with purveyors, and stay current on what’s happening in the market with regard to product shortages, food borne illnesses, price increases, etc.

Quality Control:

• Responsible for maintaining high quality standards in all aspects of the kitchen including, but not limited to, food quality, cleanliness, and employee and personal hygiene. Complete line checks twice daily to ensure food is well seasoned and prepped according to the Chef de Cuisines specifications.
• Ensure all food is prepared properly and plated according to the specifications of the Chef de Cuisine and Owner, and delivered to guests in the most efficient and effective manner possible.

Managing Costs – Labor and Food, Waste:

• Manage food, labor and supply costs. Track and decrease both food and non-food waste. Focus on managing labor costs through schedule adjustments (i.e. bringing employees in later, cutting employees early)
• Monthly inventory must be completed before the first shift of business of the new month. Requisitions and any inventory adjustments are to be completed by the 5th of every month.

Qualifications:

• Be 18 years of age or older
• Be able to communicate respectfully and honestly with others, including all staff
• Have knowledge of service, food, beverage and back of house operations with at least 2 years experience
• Have the ability to work in a standing position for long periods of time, up to 5 hours

Personality Considerations:

• Focus on service, quality, and hospitality
• Great guest and employee relations
• Demonstrated creativity and forward thinking
• Self-motivated
• Confident
• Team-oriented
• Ambition to grow within the company
• Desire for continued education and growth
• Kind
• Honest
• Trustworthy
• Respectful

Final Considerations: We are looking for Sous Chefs who embrace our belief that we strive to meet and exceed the expectations of our mission daily. We are committed to providing the best possible service, food, and beverages for our guests to their absolute delight. In addition, it is our responsibility to provide a safe and profitable work environment for our employees to excel and prosper. We are looking for someone who truly cares about people, their happiness and success, the well-being of others around them and the community.

Shift:

• 8 hour shift
• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work setting:

• Fine dining restaurant

Experience:

• Culinary experience: 2 years

Work Location:

• In person