- Lead in Culinary Innovation: Lead a high volume, fine dining, creative, local ingredient, scratch kitchen through knowledge, technique, and experience
- Drive Operational Excellence: Excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standards and systems.
- P&L understanding, labor, cost of goods, direct operations.
- Create & Nurture Culture: Promote a fun and positive family-style work environment
- Motivate & Mentor: Coach, teach, develop, and inspire your culinary team to provide unforgettable food with high standards.
- Build Financial Performance: Build sales and maximize financial success for your restaurant. Overseeing all BOH operations, increase profitability by following company policies and procedures.
- Inspire Hospitality: Ensure guest satisfaction through memorable culinary experiences and by living our mission statement Together, We Live, We Learn, We Wow
- Oversee the delivery of food and beverage orders within established time frames
- Establish professional, hospitable rapport with each guest and team member
- Always perform as a team member
- Attend and participate in on-going training sessions, read shift notes and attend shift meetings
- Adhere to company policies and standards
- 1-2+ years of experience of back of house operations management. Experience working in a hands-on, fast paced, high volume fine dining environment, 1+ years as a Sous Chef
- Experience managing a full service high volume restaurant, mentoring and training hourly team members
- Demonstrate a working understanding of business operations, financials, inventory, and cost of goods
- Create memorable dining experiences with WOW moments
- Manage shifts, which include daily decision making and scheduling
- Directly responsible for P&L, Yearly Budgets, POS systems and OpenTable
- Drive continuous improvement by acting and thinking like an Owner
- Ensure product and facility quality and restaurant cleanliness
- High School diploma or GED
- Must be authorized to work in the USA and proper documentation
- Must be at least 21 years of age
- Obtain any necessary licensing or permits
- Ability to stand on feet for an extended period of time
- Ability to work flexible shifts including nights, weekends, and holidays
- Ability to work in a fast pace environment
- Excellent customer service skills with strong ability to interact with guests
- Verbal communication skills, and accurate math and cash handling skills
- Competitive Wages for all positions, healthy bonus structure for management
- Rays offers Medical, Dental, Vision insurance after 30 days of service for full time employees
- Ongoing career development and support starting with a comprehensive training program
- We have 401K Employee Contributions (as soon as hired) and 401K Employer Match to 4% (Match offered to full time employees after 1,000 hours in 12 months, 21+ years old requirement)
- Paid Time Off for full time employees (30+ hours average per week)
- Performance based career growth - Rays believes in promoting from within the company
- Dining Allowance and Employee Food Discounts We want you to have the fine dining exceptional experience
- Direct Deposit offered for all
- Fun work vibe and company outings with an amazing team
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Description
Job Description
Job DescriptionCompany OverviewWe are an award winning, fine dining Atlanta institution. Since 1984 we have been serving Atlanta prime steaks, fresh seafood, and fine wines. We provide outstanding work locations, unparalleled training and exciting work environments. We are passionate about providing impeccable dining experiences for our guests and wide-ranging and rewarding work experiences for our team members.
Established in 1984, Rays Restaurants LLC, is a privately owned company. With three Atlanta based restaurants, we have the unique opportunity to connect with each one of our guests on an intimate level. We truly own that warm and inviting family environment. Our restaurants are a blend of creativity, consistency, and culinary excellence, paired with real flexibility and opportunity. A career with us can be the start of a real meaningful career.
Job Summary
As an Sous Chef, you will lead in Culinary Innovation, which is to lead a high volume, fine dining, creative, local ingredient, scratch kitchen through knowledge, technique, and experience. You will also drive Operational Excellence, which is to excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standards and systems. You are responsible for providing direct and indirect service throughout a guests dining experience.
Responsibilities
Qualifications
Benefits/Perks
