Sous Chef for Ella's by Christian Petroni - Nashville, United States - Red Pebbles Hospitality

Description

Job Description

Sous Chef Key Responsibilities: Must have hotel or multi unit culinary management experience

• Direct supervision of the kitchen employees on a daily basis, ensuring policies and processes are being followed and inspecting operational flow on a continuous basis.
• Assist Executive Chef with the efficient and effective running of the kitchen ensuring that operating costs are minimized.
• Responsible for food quality and consistency of menu items, ensuring a positive guest experience.
• Assist with the hiring, on-boarding and continuous training of kitchen employees.
• Schedule and oversee necessary maintenance and repairs on kitchen appliances.
• Assist with creation of schedules for kitchen employees, adjusting as necessary to meet business needs and financial targets.
• Ensure compliance with department of health standards, maintaining superior cleanliness and sanitation in all kitchen areas.
• Provide training and support to Front of House employees, to include menu knowledge and how to meet dietary needs.

Sous Chef Qualifications:

• A minimum of two years' prior culinary management experience in a full-service restaurant.
• Serve Safe certified food manager preferred.
• Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Ability to multi-task and work in fast paced environment while effectively delegating tasks.
• Experience managing payroll and schedules is required.
• Must have understanding of food cost and be capable of conducting and assessing restaurant inventory.
• Must be proficient with computers, and have excellent written and verbal communication skills.
• Must be able to work a flexible schedule to include weekends and holidays.
• Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.
• Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead.
• Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.