Sous Chef - Join the Team!

The establishing company is a dynamic hospitality business focused on delivering exceptional culinary experiences and top-tier service. Specializing in the restaurant industry, this company prides itself on maintaining high standards of quality in both food product and guest experience. With a commitment to operational excellence, the company embraces a culture of teamwork, innovation, and dedication to safety and quality. This vibrant environment fosters growth opportunities for individuals passionate about culinary arts and management within a fast-paced hospitality setting. The role being offered is a pivotal position within the heart of the operation, serving as a key point of contact for all back-of-house (HOH) staff, vendors, and service providers. This position demands a hands-on leader who works closely with front-of-house (FOH) managers to ensure impeccable product quality and an outstanding guest experience. The successful candidate will be responsible for maintaining rigorous health and safety standards through daily and periodic inspections, overseeing the food receiving process with keen attention to detail, and managing vendor relations including order placement and invoice verification. The role involves opening and closing the restaurant efficiently, ensuring all team members complete their tasks effectively, and leading the culinary team by example, especially during critical service periods. Beyond operational oversight, this position also requires strong leadership capabilities involving staff recruitment, coaching, and performance evaluation. The individual must possess strong organizational skills, particularly in scheduling hourly staff to optimize labor costs in alignment with budget targets. Financial acumen is essential, as the role entails analyzing complex financial documents such as investor reports, profit and loss statements, and balance sheets to inform strategic decisions. The ideal candidate combines culinary expertise with a keen business sense, demonstrating proficiency in inventory management, cost control, and team leadership. The ability to communicate effectively in both English and Spanish is a valuable asset, enhancing coordination across diverse teams and vendor interactions. In this capacity, the candidate will help uphold the reputation of the restaurant as a leader in quality and service excellence, fostering a culture of meticulous standards and continuous improvement. This role offers a rewarding challenge for experienced professionals eager to take on a comprehensive leadership role within the hospitality industry.

• High school diploma or equivalent
• Minimum of 3 years experience in restaurant back-of-house management
• Ability to work flexible hours including opening and closing shifts
• Strong communication skills in English and Spanish
• Knowledge of food safety regulations and standards
• Capability to lead a diverse team efficiently
• Proficiency in ordering and invoice processing
• Familiarity with financial document analysis
• Physically able to perform inspections and work in a kitchen environment