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Sous Chef - Michael Jordan's Steak House-4 Day Work Week!

Location
Uncasville, Connecticut
Job Type
Permanent
Posted
1 Aug 2022
Description:

Come hear how we are redefining "quality of life" within hospitality with a 4 day work week for our Operational Managers!

About Us

Steaksmanship. This is our guiding principal that puts the personalized experience of every guest first. Focusing of local ingredients, pure, bold flavors, and authentic hospitality, we elevate the classic steak house experience to the Michael Jordan level.

Sous Chef Benefits

Dining Discount
Paid Vacation
Eligibility to Participate in Medical, dental and vision insurance offerings the First of the Month Following Sixty Days of Employment
Employer Paid Life Insurance ($30,000.00)
Employer Paid Long-Term Disability
Employee Paid Short-Term Disability Available
Participation in Annual and Quarterly and Annual Performance-Based Bonus Program Following the First of the Month After 90 Days of Employment
Monthly Cell Phone Reimbursement Up to Value Specified in Offer Letter Per Month
New baby gifts
Parental leave benefit
Dining discounts
Internal promotions
Anniversary gifts

Sous Chef Responsibilities

Employee Relations

Assist the Chef in interviewing, hiring, and effectively onboarding new hires.
Assist the Chef in creating and posting staff schedules
Handle employee counseling as needed.
Maintain sound and stress-free environment for all team members.
Maintain employee recognition and incentive programs to maintain high morale.
Monitor staff appearance and take corrective action as necessary.
Perform timely employee reviews.
Work with HR and Chef to appropriately resolve any conflicts regarding staff.
Effectively communicate with other members of the kitchen staff

General Operations

Report to duty punctually, wearing the correct uniform
Run the line during the service, ensuring that the highest standards are met and that communication between all sections and restaurant departments is efficient and polite
Produce menu items for service, maintaining high standards to achieve the correct quality, appearance and portion size
Monitor the quality and presentation of dishes so that only those, which meet our high standard, are served to our guests
Ensure that a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in set-up and clean down procedures
Observe the company s fire plan and health safety policy
Safely and effectively use and operate all necessary tools and equipment, including knives
Ability to stand and work on your feet for the length of your shift
Able to lift up to 25 pounds safely
Accurately perform monthly inventories.
Assist in standardizing production recipes to ensure consistent quality.
Assist the Chef with daily pre-shift/post-shift and other periodic meetings to increase communication.
Assist the Chef in analyzing sales figures to set, monitor, and control budget for the kitchen.
Build and maintain a strategic relationship with all members of management.
Build rapport between kitchen and front of house staff to minimize conflict.
Conduct regular meetings to discuss department performance, areas of concern, priorities, and the strategic vision moving forward.
Consistently monitor labor costs to remain within labor budgets when scheduling staff.
Develop efficient processes to manage and control food inventory.
Ensure proper equipment operation/maintenance.
Maximizing the productivity of the kitchen staff through effective training and supervision and establish an ongoing training calendar.
Monitor the quality and presentation of dishes so that only those that meet our high standard are served to our customers.
Maintain relationships with vendors to place orders.
Maintain proper safety and sanitation expectations.
Perform administrative duties as needed.
Respond to any guest complaints and takes necessary action.
Run the line during the service to ensure we achieve the highest standards and that communication between all stations is efficient.
Supervise kitchen employees and delegate tasks as needed.

The preceding reflects management s definition of essential functions for the Sous Chef position but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons.

Requirements:
At least 18 years of age.
A high school education or equivalent.
Read, write, speak, and understand English comprehensively
Minimum 2 years of experience at the culinary supervisor level or above.
Good overall food & beverage knowledge, including basic food/labor costing.
Good general knowledge of kitchen equipment operations, maintenance & troubleshooting.
Prior experience with training culinary staff.
Good working knowledge & skill in Word, Excel & Outlook; POS experience helpful.
Excellent communication skills.
Good math skills to work within a budget when ordering ingredients, calculating recipes, and determining portion size.
Valid food sanitation management and alcohol awareness certifications (may be obtained upon hire).
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