Sous Chef; Rock & Brews

Position: Sous Chef (Rock & Brews)
Location: Ridgefield

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** join our team and experience endless career possibilities
**** if you are an existing employee, please navigate to the internal job posting using this link:**$9925/.htmld
** pledge for success:
** we are dedicated to hiring outstanding individuals who share in our commitment and passion in serving our guests.  Ambition, dedication, attention to detail, and a warm smile are all winning characteristics that lead to the spirit of who we are.
** position summary:
** the sous chef is responsible for planning and directing food preparation. This includes training, mentoring, and providing daily oversight of subordinate back of the house team members.
** primary duties and responsibilities:
*** promotes superior guest service.
* maintains, and perpetuates a positive organizational culture according to the principles of the spirit of tâlícn and the core values of ilani.
* works with the restaurant chef to produce diversified menus in accordance with the restaurant’s culinary style.
* conducts daily “line checks” to monitor quality and ensure compliance of heath standards.
* make certain the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish.
* make certain that the kitchen l equipment is in good condition and  report any malfunctions to the room chef and facilities.
* communicate and delegate the daily production schedule including quantities needed to the staff.
* assure adherence to all standards of food quality, preparation, recipes by following menu and presentation standards as directed by the executive chef and room chef.
* train the kitchen staff to provide best results in minimum time while maximizing available resources.
* ensure subordinate team members adhere to policies and procedures as outlined in the ilani team member handbook.
* monitor labor to ensure efficiency and make labor adjustments based on volume.
* assist in the management and maintenance of food inventory, order supplies, minimize food waste and contribute to cost controls.
* address and resolve any kitchen related issue or emergency promptly.
* maintain confidentiality of sensitive information.
* performs other duties as assigned.
** minimum qualifications:
*** culinary degree and three (3) years as a sous chef or senior level cook in a multi-million-dollar restaurant or an equivalent combination of education and experience.
* must possess excellent interpersonal skills with an ability to foster a supportive and enabling team environment.
* ability to demonstrate proficiency via practical cooking demonstration with the room chef, executive chef and vice president of food and beverage.
* proven track record of effective leadership and team management.
* expert-level culinary knowledge and proficiency in various cooking techniques and stations  (sauté, grill, pantry).
* demonstrate the ability to manage food and labor costs.
* proficiency in inventory control.
* ability to learn all required systems including ordering systems, info-genesis pos, workday, and microsoft office
* attention to detail and ability to multitask.
* expert level knowledge of kitchen tools and utensils and proper knowledge of the kitchen is required in order to efficiently perform the specific tasks.
* must work well under pressure and possess strong communication and excellent learning skills.
* must be available to work a business driven, flexible schedule including nights, holidays, and weekends.
* must be able to lift and carry at least  50 lbs.
* must be able to stand for an extended period of time.
* must perform physical activities in a variety of environmental conditions that require moderate to maximum strength including climbing, lifting, balancing, walking, repetitive hand and arm motions, and handling of materials.
* must possess a valid food service card.
* must be mast certified.
* must be willing to work in a smoking…