Sous Chef (Growth Opportunities)

Please remember: When considering a new role, the most important question isn't "can I do it?" it's "do I want it?"

It's up to the employer to decide whether you're qualified. Only you can gauge whether you're motivated.

Values should align with the job. Skills can be learned on the job.

Role Description

The Sous Chef helps to create a memorable experience beyond just serving food to guests by being aware of how the team members and guests are feeling and working to improve the environment (vibe). The Sous Chef takes pride in their work, is consistent, embraces systems and routines. The Sous Chef is responsible for fostering a culture of passionate, guest service-oriented culinary team members who are given autonomy, mastery, and purpose to help them exceed guest expectations and grow sales.  Creation and curation of food that supports the mission statement of valuing time, evolving exploration, and making memories. Ensuring all administrative functions are completed to best arm the team with the product, knowledge, and support to maintain a high level of excellence for all guests.   

What we’re looking for (who you are). Hospitality focused and possess the following virtues:

• OPTIMISTIC: Have fun (it is a choice). Do not pass stress onto teammates or guests.

• GRITTY: Embrace challenges with passion and perseverance

• ADAPTABLE: Be open-minded! Approach every situation with curiosity.

• EMPATHETIC: Sincerely listen to understand.

• SELF-AWARE: Empathy and growth begin here. Understand your strengths and weaknesses as well as what you want to accomplish- then seek out feedback and knowledge so that you can grow.

Please do NOT apply here if:

• Money is your main motivation.

• If you run away at the first sign of difficulty.

• If your default is to make excuses and not take ownership for outcomes.

• Your ego is stronger than your willingness to learn.

• You cannot hold a job for more than a year because the grass is always greener.

Qualifications & Requirements

• Degrees & Certifications are great, but not required

• Strong leadership skills and at least 5 years of experience in the restaurant/hospitality industry

• Experience in conceptualizing, costing and executing menus

• Experience in HR management, staff recruitment, training, and scheduling

• Strong financial acumen with experience in budget management, cost control, and P&L management

• Adept at multitasking with exceptional organizational and problem-solving skills

• Strong interpersonal skills with the ability to engage with guests and team members at all levels

• Strong written and verbal communication skills

• A passion for exceptional guest experiences, social dining, and creating a welcoming and inclusive environment