Sous Chef for Ella's by Christian Petroni at Red Pebbles Hospitality

Nashville, Tennessee, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Sep, 26

Salary

70000.0

Posted On

21 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Staff Supervision, Food Quality Control, Hiring And Onboarding, Staff Training, Scheduling, Health Department Compliance, Inventory Management, Food Cost Control, Payroll Management, Written And Verbal Communication, Multi-tasking, Delegation, Computer Proficiency

Industry

Restaurants

Description

Sous Chef Key Responsibilities: Must have hotel or multi unit culinary management experience * Direct supervision of the kitchen employees on a daily basis, ensuring policies and processes are being followed and inspecting operational flow on a continuous basis. * Assist Executive Chef with the efficient and effective running of the kitchen ensuring that operating costs are minimized. * Responsible for food quality and consistency of menu items, ensuring a positive guest experience. * Assist with the hiring, on-boarding and continuous training of kitchen employees. * Schedule and oversee necessary maintenance and repairs on kitchen appliances. * Assist with creation of schedules for kitchen employees, adjusting as necessary to meet business needs and financial targets. * Ensure compliance with department of health standards, maintaining superior cleanliness and sanitation in all kitchen areas. * Provide training and support to Front of House employees, to include menu knowledge and how to meet dietary needs. Sous Chef Qualifications: * A minimum of two years' prior culinary management experience in a full-service restaurant. * Serve Safe certified food manager preferred. * Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff. * Ability to multi-task and work in fast paced environment while effectively delegating tasks. * Experience managing payroll and schedules is required. * Must have understanding of food cost and be capable of conducting and assessing restaurant inventory. * Must be proficient with computers, and have excellent written and verbal communication skills. * Must be able to work a flexible schedule to include weekends and holidays. * Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs. * Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead. * Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.

Responsibilities

The Sous Chef is responsible for the daily supervision of kitchen staff and ensuring operational flow and food consistency. They assist the Executive Chef in managing operating costs, maintaining health standards, and training both back and front-of-house employees.