Sous Chef

Description

• Pay: $16.50 per hour plus gratuities (approximately $80,000 - $90,000 per year)*
• Medical, Dental, Vision Plans
• Paid Time Off - Including Vacation, Sick and Mental Health Time Off
• 401(k) w/ company discretionary match
• Flexible Spending Account
• Employee Assistance Program - 6 free counseling sessions annually for you and your household members
• Employee Dining and Wine Discounts
• Daily Family Meal
• Customized Educational Opportunities
• Opportunity for Advancement within the Vertice Portfolio
• Referral Bonuses
• Uniform

Under the general direction of the Chef/Owner and Chef de Cuisine, the Sous Chef works with the Vertice Hospitality team members to carry out the daily activities of the kitchen including development, preparation, and execution of dishes, and training, development, and supervision of the culinary team.

• Assist in developing and implementing the menus for Vertice Hospitality, including daily specials utilizing surplus product and efficient use of trim.
• Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the property.
• Be prepared to expedite service efficiently and effectively, maintaining the proper pace and food quality. Work closely with the expeditor and service team to ensure the integrity of the guest’s experience.
• Help place orders with farms, purveyors, and other entities for the menu and daily operations.
• Work collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness and efficiency, employee training and retention.
• Attend all scheduled employee meetings and come prepared to contribute to ideation sessions.

• Supervise the kitchen team, ensuring that direction and guidance is provided and quality standards are achieved.
• Continually mentor and provide opportunities for growth and advance the education and development of staff as it relates to food, wine, service, technique and agriculture.
• Understand and effectively communicate all policies, procedures, standards, specifications, guidelines, and training programs to staff.
• Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures, in coordination with HR & CDC.
• Provide training and mentorship for new hires to help them assimilate into the company’s culture and understand expectations.
• Schedule labor as required by anticipating business activity while ensuring all positions are staffed when and as needed while controlling labor costs and efficiency. Modify staffing as needed based on volume and demand. Review and approve payroll as requested and in line with company payroll processes and procedures.
• Work with Director of HR to maintain training manuals, safety program, and to schedule and conduct periodic employee evaluations.

Each of the items listed is considered to be an essential function of the role. However, this list should not be construed as an exhaustive list of all the responsibilities of the position. Vertice Hospitality reserves the right to alter the duties of this role.

• Minimum 3+ years of culinary management experience in a fine dining atmosphere
• Commitment to quality, excellence, and genuine hospitality
• Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints
• Excellent verbal and written communication skills
• Ability to read, write, and speak English fluently
• A person of integrity; fair and consistent
• Ability to work in a standing position for long periods of time, and frequently lift up to 50 pounds
• The ability to stand, walk, climb stairs, stoop, bend, reach with hands and arms
• Ability to work a varying schedule, including overtime, nights, weekends and holidays, and the ability to work 5 shifts per week
• Good math skills, and computer proficiency

• Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local…