.. being one of the largest staffing companies in the United States. Purpose To be a leader in the staffing industry by providing enhanced services, relationship and profitability. Mission To provide quality services that exceeds the expectations of our esteemed clients/customers. Philosophy Our philosophy .. read more
EOE Statement
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.
Description
Excellent Benefits:
808 Craft House creates moments worth sharing - for our guests and for our team members. Team members will have access to these wonderful benefits.
•Bonus Program
•Retention Bonus
•Free Shift Meals
•Best in Class Training; Continuous Learning
•Advancement Opportunities
•Four Week Accrued Paid Time Off
•401(k) Retirement Plan
•Medical, Dental and Vision
•Journey Wellbeing Support Tool
•Recognition Program
•Slip Resistant Shoes Programs
•Community Charitable Involvement
•Up to $200 Gift Card every two weeks
Position Summary:
The Sous Chef is responsible for the kitchen's routine operations, including food preparation and production, and supervising all hourly back of the house staff. This position ensures the kitchen is properly staffed. This position must consistently adhere to Company standard operating procedures for food quality and ensure the kitchen is compliant with the State and Federal regulatory requirements for food handling, sanitation, and cleanliness. The Sous Chef assists the Executive Chef. This position assists in the overall kitchen functions/operations including but not limited to food costs, labor cost, profit/loss control; assists to develop menu items to pair with craft beers and wine; assists to create menus items/specials as well as execute Company specs; assists to develop/maintain purchasing/ordering, assists in the preparation and maintenance of quality assurance, sanitation, cleanliness standards; and assists in the training/development of all back of house employees in all aspects in the methods of cooking, preparation, plate presentation, portion/cost control, and sanitation and cleanliness.
Position Responsibilities:
Makes periodic and regular inspections of the restaurant to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance.
Assists to coordinate all training and development activities for all back of house employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
Assists to develop recipes and portion specifications in accordance with Company specs, consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
Assists in the preparation of operational reports and analyses setting forth progress, adverse trends and makes appropriate recommendations.
Ensures that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.
Assists in making employment and systematic disciplinary decisions under the supervision of the Executive Chef/General Manager and HR including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
Assists to provide orientation of Company and department rules, policies, standards, and procedures and oversee training of new kitchen employees.
Fills in where needed to ensure exceptional guest service standards and efficient operations are always met.
Assists to prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner as per Company standards.
Ensures that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs and monthly safety inspections.
Works with Executive Chef/GM to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
Assists to oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Assists to schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor-cost objectives are met.
Assists to oversee the training of back of house staff in safe operation of all kitchen equipment and utensils.
Assists to train back of house staff in cleanliness and sanitation practices.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
Check and maintain proper food holding and refrigeration temperature control points.
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
Perform other work-related duties and responsibilities as assigned incidental to the work described herein.
Requirements Key Qualifications:
2+ years Sous Chef proven practical work experience.
Strong cleanliness and organizational skills.
Computer literate skills - Microsoft Word, Excel, and WEB-based ordering.
Ability to work in a fast-paced, high-volume kitchen. Ability to work in all stations in the kitchen. Ability to give and receive constructive feedback.
Must maintain strong working relationships with the Executive Chef/GM, Assistant General Manager, Assistant Managers, Hourly staff, Senior Management, and Corporate.
Excellent supervisory, communication, and guest service skills is required.
Assure proper completion through follow-up. Ability to reach, bend, stoop and frequently lift up to 50 pounds on an as-needed basis. Be able to work in a standing position for long periods of time (up to 9 hours). Ability to work any day, any time, and or any shift.
Education/Training:
Bachelor's degree with major concentration in food preparation, management, nutrition, or related field. Sous Chef certification preferred. OR AN EQUIVALENT COMBINATION OF RELEVANT EDUCATION AND/OR EXPERIENCE
This position is currently accepting applications.
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.
Description
Excellent Benefits:
808 Craft House creates moments worth sharing - for our guests and for our team members. Team members will have access to these wonderful benefits.
•Bonus Program
•Retention Bonus
•Free Shift Meals
•Best in Class Training; Continuous Learning
•Advancement Opportunities
•Four Week Accrued Paid Time Off
•401(k) Retirement Plan
•Medical, Dental and Vision
•Journey Wellbeing Support Tool
•Recognition Program
•Slip Resistant Shoes Programs
•Community Charitable Involvement
•Up to $200 Gift Card every two weeks
Position Summary:
The Sous Chef is responsible for the kitchen's routine operations, including food preparation and production, and supervising all hourly back of the house staff. This position ensures the kitchen is properly staffed. This position must consistently adhere to Company standard operating procedures for food quality and ensure the kitchen is compliant with the State and Federal regulatory requirements for food handling, sanitation, and cleanliness. The Sous Chef assists the Executive Chef. This position assists in the overall kitchen functions/operations including but not limited to food costs, labor cost, profit/loss control; assists to develop menu items to pair with craft beers and wine; assists to create menus items/specials as well as execute Company specs; assists to develop/maintain purchasing/ordering, assists in the preparation and maintenance of quality assurance, sanitation, cleanliness standards; and assists in the training/development of all back of house employees in all aspects in the methods of cooking, preparation, plate presentation, portion/cost control, and sanitation and cleanliness.
Position Responsibilities:
Makes periodic and regular inspections of the restaurant to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance.
Assists to coordinate all training and development activities for all back of house employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
Assists to develop recipes and portion specifications in accordance with Company specs, consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
Assists in the preparation of operational reports and analyses setting forth progress, adverse trends and makes appropriate recommendations.
Ensures that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.
Assists in making employment and systematic disciplinary decisions under the supervision of the Executive Chef/General Manager and HR including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
Assists to provide orientation of Company and department rules, policies, standards, and procedures and oversee training of new kitchen employees.
Fills in where needed to ensure exceptional guest service standards and efficient operations are always met.
Assists to prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner as per Company standards.
Ensures that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs and monthly safety inspections.
Works with Executive Chef/GM to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
Assists to oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Assists to schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor-cost objectives are met.
Assists to oversee the training of back of house staff in safe operation of all kitchen equipment and utensils.
Assists to train back of house staff in cleanliness and sanitation practices.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
Check and maintain proper food holding and refrigeration temperature control points.
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
Perform other work-related duties and responsibilities as assigned incidental to the work described herein.
Requirements Key Qualifications:
2+ years Sous Chef proven practical work experience.
Strong cleanliness and organizational skills.
Computer literate skills - Microsoft Word, Excel, and WEB-based ordering.
Ability to work in a fast-paced, high-volume kitchen. Ability to work in all stations in the kitchen. Ability to give and receive constructive feedback.
Must maintain strong working relationships with the Executive Chef/GM, Assistant General Manager, Assistant Managers, Hourly staff, Senior Management, and Corporate.
Excellent supervisory, communication, and guest service skills is required.
Assure proper completion through follow-up. Ability to reach, bend, stoop and frequently lift up to 50 pounds on an as-needed basis. Be able to work in a standing position for long periods of time (up to 9 hours). Ability to work any day, any time, and or any shift.
Education/Training:
Bachelor's degree with major concentration in food preparation, management, nutrition, or related field. Sous Chef certification preferred. OR AN EQUIVALENT COMBINATION OF RELEVANT EDUCATION AND/OR EXPERIENCE
This position is currently accepting applications.