Sous Chef

Become a part of a contemporary culture that celebrates individuality, creativity, and teamwork! We are redefining the essence of hospitality and are looking for energetic, down-to-earth team players who thrive by making genuine connections, crafting experiences, and fostering good vibes.

The Sous Chef serves as a leader in ensuring that the cultural, culinary & operating standards of Petit Trois and the Mollie are upheld daily. The Sous Chef is responsible for maintaining the highest quality standards for the menu by being well-versed in the recipes, plate & product specifications, and cooking techniques on the menu. They need to be familiar with and drive sanitation regulations and showcase those standards within the operation.

They support and create a culture with the staff to ensure that the guest experience and financial health of the business are in line with the standards, vision and goals of Petit Trois, and that their team embodies the Petit Trois values. In this role they will be responsible for consistently executing signature dishes according to existing recipes and collaborating on new ones that will help define the restaurant and resonate with guests creating new regulars.

Start Date:

ASAP

Employment Type:

Full Time, Exempt

Schedule:

Varies

Category:
Culinary

Pay Rate: $75,000-$85,000 DOE

• Provide a strong sense of leadership, including both FOH and BOH hospitality and communication–lead by example.
• Maintain a strong sense of ownership of entire culinary offerings provided by MOLLIE Aspen.
• Execute culinary offerings with a high level of precision and care.
• Provide inspiration and creative influence on Culinary Team in keeping with MOLLIE Aspen Core Values.
• Support senior leadership by developing and assuming basic management responsibilities.
• Supervise the preparation and cooking of various food items.
• Assist in managing the culinary team, including hiring, scheduling, training, developing teammates, and managing performance, including reviews and succession planning.
• Maintain standards for facility and food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations.
• Plan, coordinate & implement special events and holiday functions.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring.
• Manage other key culinary leadership rolls, including supervisor and other Culinary staff.
• Lead and coach the team toward achieving exceptional guest service and employee satisfaction results.
• Monitor food production, ordering, cost, quality and consistency on a daily basis.
• Ensure proper safety and sanitation of all kitchen facilities and equipment.
• Oversee and support staff and operations, including shipping and receiving, inventory ordering and maintenance, product rotations, and food waste reporting.
• Resolve guest issues or complaints and hold staff accountable for guest experience.
• Administrative duties as needed, including managing budgets, processing transfers, and waste;
  May act as supervisor in the absence of an Senior Chef De Cuisine.
• Other duties as assigned.

• Maintain inventory levels, monitor food costs, and implement efficient purchasing strategies to optimize kitchen performance.
• Implement and maintain strict hygiene and food safety standards in accordance with local regulations.

• Conduct regular inspections and tastings to ensure that all dishes meet our high standards of taste, presentation, and quality.
• Respond promptly and effectively to guest feedback and concerns, striving to exceed their expectations.

• Collaborate with other departments, such as front-of-house staff and management, to create a seamless and exceptional dining experience.
• Maintain open lines of communication with the culinary team, management, and suppliers to address any operational or ingredient-related issues.
• Coordinate with legal, human resources and accounting staff on matters pertaining to those departments.
• Execute payroll in accordance with company pay cycles.
• Act as manager on duty as needed.

The duties of this position may change from time to time. MOLLIE Aspen reserves the right to add or delete duties and responsibilities at their discretion. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

• Excellent guest service and problem resolution skills.
• Ability to handle multiple tasks and work under pressure.
• Ability to work flexible schedules including weekends, evenings, and holidays.
• Spanish language, preferred.
• Strong leadership and interpersonal skills.

• Proven experience as a Sous Chef in a reputable establishment.
• Extensive knowledge of various cuisines, culinary techniques, and food safety regulations.
• Strong leadership and team management skills, with the ability to motivate and inspire a diverse kitchen…