Sous Chef

Overview

The Sous Chef will have a passion for culinary excellence, a strong background in kitchen management, and a commitment to providing exceptional hospitality to our customers. The Sous Chef will play a key role in overseeing food production and kitchen operations, ensuring that every dish served meets our high standards.

Primary Duties

• Assist in overseeing all kitchen operations, including food preparation, cooking, and presentation to meet high-quality standards.
• Oversee food production, ensuring that dishes are prepared to the highest standards and in a timely manner.
• Manage kitchen operations, including supervising cooks, prepping ingredients, and maintaining clean and organized workspaces, and storage/refrigeration areas.
• Monitor food service management processes, including inventory management, food safety, and customer service.
• Collaborate with the kitchen team to ensure seamless shift management and effective communication.
• Provide guidance and support to junior staff members to help them develop their culinary skills.
• Participate in menu planning and recipe development to ensure that our menu offerings are innovative and appealing to our customers.
• Maintain a safe and clean kitchen environment in accordance with Douglas County Health Department, and any/all state/local food safety & sanitation regulations.
• Learn, and master each line station to provide guidance to subordinates, and/or take over in their absence.
• Assist Executive Chef with monitoring Food Cost to ensure proper stewardship of financial resources to include invoice input, waste logs, etc.
• Provide Chef/BOH Management coverage during all shifts; must be available to open/close kitchen as needed.

Secondary Duties

• Assist with the physical security of facility; ensure doors remain locked, alarm activated, cutlery properly secured etc.
• Ensure products are updated/accurate in FOH Point of Sale System.
• Monitor/maintain kitchen equipment.
• Assist with human resource functions including, but not limited to employee scheduling, time off requests, and payroll maintenance.
• Self-Development - Constantly seeking to improve/increase knowledge of culinary techniques, ingredients, and current industry trends.

Experience

• Proven experience in a supervisory role within a professional kitchen environment, ideally in a fast paced fine dining environment.
• Extensive background in food production, culinary arts, and restaurant management with a focus on fine dining settings.
• Demonstrated leadership skills in managing teams of chefs and kitchen staff effectively while maintaining high morale.
• Strong knowledge of inventory management, cost control measures, and food service management principles.
• Hands-on experience with food safety sanitizing procedures, kitchen equipment operation, and food handling regulations.
• Familiarity with menu planning, shift management, and hospitality standards across diverse culinary settings.

Embark on a rewarding culinary journey where your leadership fuels exceptional dining experiences! We are dedicated to supporting your growth through ongoing training opportunities and fostering a vibrant team environment committed to excellence in every plate served.

Pay: From $48,000.00 per year

Experience:

• BOH Management : 3 years (Preferred)

Language:

• Fluent English (Required)

License/Certification:

• ServSafe Certification (Preferred)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Ability to Commute:

• Omaha, NE 68102 (Required)

Work Location: In person