Sous Chef Diner
- Date Posted June 23, 2021
- Location Brooklyn, NY
- Category Culinary
- Job type Full-Time
- Competitive salary
- Subsidized medical, dental, and vision insurance at 90 days
- Industry-leading paid time off plans
- Access to our 401k plan with company match starting at hire
- Paid parental leave
- Discounts across our group of businesses and a monthly internal dining stipend
- Yearly education allowance
Key responsibilities & expectations include:
- Assisting the Executive Chef in leading the team to operate in accordance with achieving budgeted food cost:
- Daily inventory maintenance
- Costing all dishes to ensure accurate pricing prior to their addition to the menu
- Actively engaging with monthly P&L statements and other financials to understand food cost trends
- Assisting the Executive Chef in scheduling, organizing, and monitoring BOH labor and productivity in accordance with business demand to achieve labor budget expectations
- Overseeing food production at all stations and leading and expediting the line to achieve a focused successful service
- Assisting the Executive Chef in establishing a DOH protocol and enforcing compliance
- Working with the Diner management team to:
- Develop and implement systems and processes that are effective, efficient, and compliant with all laws, regulations, and internal policies
- Continuously recruit and hire candidates in order to build a strong and committed team, including trailing potential cooks and evaluating their competency and skill level
- Teach, train, and mentor all restaurant staff, including identifying the right stations for cooks and opportunities for cross-training, in order to foster the conditions for success on team and individual levels
- Resolve conflict and conduct coaching, counseling, and progressive discipline through fair and consistent policies
- Manage with empathy and integrity and ensure strong, respectful, productive communication across all teams
- Participating in regularly scheduled meetings regarding the overall strategy and success of the business, including quarterly financials meetings and HR trainings
- Working with the Executive Chef and Culinary Director to establish and achieve clear individual performance goals
While performing the duties of the job, a Sous Chef is regularly required to stand and walk; reach with hands and arms; talk and hear; climb, balance, stoop, kneel, and crouch. They must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Compensation this position is : salaried, 50k-75k Application instructions