Sous Chef

Benefits:

• Bonus based on performance
• Company parties
• Competitive salary
• Dental insurance
• Employee discounts
• Flexible schedule
• Free food & snacks
• Health insurance
• Opportunity for advancement
• Paid time off
• Parental leave
• Training & development
• Vision insurance
• Wellness resources

Work Group: Culinary

Reports To: Partners

FLSA Status: Exempt

The Sous Chef provides leadership for their restaurant culinary program. Responsible for managing all culinary operations and driving results in his/her restaurant through people development, sales, and profit growth. The manager trains and develops Crew members and Managers that share the Refined Restaurant Group values and culture. The Sous Chef must ensure the restaurant delivers the best meal and guest experience at all times.

• Culinary Operations: Manage all culinary operations, assist in menu development, work closely with executive chef, general manager, and corporate teams to ensure success. Be an expert in cooking techniques, financial reporting, inventory control, and labor cost management.
• People Management: Manage team image and behavior, oversee staffing, provide feedback, and support training programs. Promote a positive work environment and ensure safety for all.
• Fiscally Fit: Understand budget, cost trends, and profit and loss. Audit operations, provide feedback, and develop solutions for improvement. Set and meet financial targets.
• Operationally Driven: Ensure high standards of food quality, cleanliness, and safety. Use company tools for coaching and communication. Maintain restaurant standards and address maintenance issues promptly.
• Guest Focused: Lead a guest-centric team, act as brand ambassador, and actively seek feedback to improve guest experience.

• High School Diploma or equivalent required; college degree preferred
• Must be 18+ years old
• Minimum 5 years of culinary management experience
• Proficient in Microsoft Office, POS systems, adaptable to new systems
• Ability to lift up to 50 pounds, kneel, bend, and reach
• Training experience a plus
• Strong communication skills
• Knowledge of Labor Laws and Food Service Laws
• Financial analysis skills
• People management skills including recruiting and scheduling
• Brand ambassador qualities
• Marketing experience preferred

The physical and intellectual demands are representative of what must be met to perform this job successfully. Reasonable accommodations may be made for disabilities. Must be able to lead, motivate, and manage restaurant operations and staff effectively, handle public interactions professionally, recognize and solve problems, accept feedback, and set and achieve goals.