Sous Chef/Kitchen Manager

We are looking to add a sous chef to our a small team. Opening shifts include heavy prepping, set up, and working the line during service until the evening shift arrives. Closing shifts finish any prep needed, work service until close, and are responsible for leaving the kitchen clean and organized. We work with a wood fire oven that cooks pizzas in about 2 minutes so efficiency and speed are required skills to work in this kitchen. We also work with many local vendors and suppliers. Fun, creative and seasonal mindset is encouraged.

• Sous Chefs reports to Executive Chef, manage daily kitchen operations, supervise hourly kitchen employees, and manage quality control measures regarding food quality.
• The Sous oversees the Back of House in its entirety during their shifts, with oversight and responsibility including but not limited to labor management, corrective action, evaluating food quality in line with company standards, and maintaining flow of service.
• Report all feedback / issues via manager logs and in-person communication with your team members.
• Ensure communication between kitchen, FOH management, servers and guests is calm, clear and concise to provide smooth, well-coordinated service.
• Assist in the development of menus and meal planning.

The restaurant is closed Mondays.

2+ year experience preferred.

Health insurance offered to full time employees after 90 day probationary period.

Job Type: Full-time

Pay: From $48,000.00 per year

Benefits:

• Flexible schedule
• Health insurance

Work Location: In person