Sous Chef at Easy Service

Grand Rapids, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

27 Mar, 26

Salary

0.0

Posted On

27 Dec, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations, Menu Development, Food Cost Management, Inventory Management, Waste Management, Mentorship, Team Leadership, Safety Practices, Profitability Maximization, Labor Cost Control, Communication, Organizational Skills, Detail Oriented, ServSafe Compliance, Guest Relations, Culinary Innovation

Industry

Description

Benefits: 401(k) Join Our Team! The Winchester, Hancock, Donkey Taqueria, and All In Catering make up this dynamic restaurant group. All are conveniently located in the Uptown neighborhood on Wealthy Street. Food brings us together. Hospitality keeps us around. Authenticity and eclectic food and beverage innovation sets us apart. Our unique taste is paired with unparalleled customer service and a welcoming atmosphere. Sous Chef will have oversite of all kitchen operations for their concept of All In Hospitality Group. They will work directly with the Chef de Cuisine and the General Manager to ensure concept success, profitability, guest relations, culture, food and beverage development, education, coaching and mentorship. Areas of Focus (including but not limited to): Building and maintaining relationships with food vendors Focused on in-store food cost, inventory, and waste management Menu development alongside Chef de Cuisine and Culinary Director Mentorship and development with current in-house leadership and hourly staff Leading 1-1’s Action plans for goal achievements Ensuring safety practices and handbook standards are being followed Working to maximize profitability in the kitchen Reviewing store inventory and variances Reviewing P&Ls and cost effectiveness Reviewing and controlling labor costs Creating and promoting healthy workplace culture and teamwork towards a communitive goal Interviewing and hiring kitchen leadership and hourly staff Ensuring efficiencies along facility layouts and in-house assets Developing and executing sales driving opportunities Running shifts daily to ensure guest service standards and efficient operations Requirements: Minimum of 1 year current, salaried chef experience in a high-volume restaurant/bar Strong organizational skills to manage the needs of the restaurant Detailed oriented Must be, or willing to be ServSafe complaint Communication skills to inspire and motivate consistency and excellence Strong belief in a professional and ethical approach to leading, motivating, and developing staff Reports To: Chef de Cuisine/ General Manager Pay: Salary Hours: 45-47 hours/week This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice. If you’re passionate about food, driven to provide exceptional service, and excited to be part of a dynamic team, we’d love to hear from you!

Responsibilities

The Sous Chef will oversee all kitchen operations and work closely with the Chef de Cuisine and General Manager to ensure the success of the restaurant concept. Responsibilities include menu development, staff mentorship, and maintaining food cost efficiency.