Sous Chef I Bob's Steak and Chop House

Sous Chef | Bob’s Steak and Chop House   Overview: The Bob's Steak & Chop House Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets.   Responsibilities: Deliver consistent high-quality products to patrons of Bob's Steak & Chop House. Scheduling of staff according to budget and business forecast. Develop additions to the menu. Recruitment, on-boarding and continuous training of culinary associates. Responsible for product availability for restaurant. Directs proper sanitation of all kitchen facilities and equipment. Ensure that all kitchen equipment is in good working order. Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Monitors and has hands on control over daily food production. Monitors for safety of staff. Maintains a good working relationship with Front of the House Manager. Conducts daily meetings with servers and kitchen staff to discuss additions to the menu and to resolve any operational concerns. Knows expectations and ensures that staff understand them and that they execute said expectations within the proper guidelines. Checks and controls sign-in and sign-out procedures for kitchen staff. Conducts kitchen department meeting. Responsible for maintaining accurate payroll records for culinary staff. Other duties assigned by Bob's leadership.     Qualifications: Candidate is required to have at least 2 years previous culinary management experience in a high volume, fine dining restaurant operation; steakhouse experience preferred. Other experiences such as supervisor or lead will also be considered. The Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.  Ability to teach employees the importance of, and how to greet guests and courteously solve requests. Ensure that all health standards are consistently maintained. Ensure all safety and security policies and procedures are followed. Excellent written and verbal communication skills. Must be familiar with batch and quantity cooking. Ability to multi-task and work in fast paced environment. Ability to produce high volumes of work while maintaining quality per Omni and Bob’s standards. Eye/hand coordination needed to use all kitchen equipment.   Highly motivated self-starter focused on quality, organization, cleanliness, and teamwork.  Must be able to utilize culinary tools (knifes, commercial equipment, etc.) and taste/smell. The Candidate must be creative and up to speed on new concepts and food trends.  College education and/or culinary degree preferred.  Serve Safe certified food manager.    Must be able to stand for duration of shift.