One Haus Hospitality

Established restaurant brand with growth potential is seeking an Executive Sous Chef to assist in day to day operations for their high volume CT based locations This role is strong on systems, organization and oversight with a strong culinary background. Candidate must have experience in an upscale dining Steakhouse setting with a solid volume background. The brand is multi-unit setting so there could be the opportunity to work between a variety of hospitality outlets. 

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

 Benefits:

• Dining Discount
• Paid Vacation
• Eligibility to Participate in Medical & Dental Insurances Offering First of the Month Following Sixty Days of Employment
• Employer Paid Life Insurance ($15,000.00)
• 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