Sous Chef

General Description:

As a Sous Chef at Barbuzzo, you will report directly to the Executive Chef. This is a full-time, exempt, onsite position. You will be responsible for working the line, learning all stations, and for helping to train, mentor, and coach the back of house team. You are responsible for maintaining a workplace that is welcoming, inclusive, and equitable for all team members, and holding team members accountable for preserving that environment. This is a great position for someone looking to grow and develop as a Chef at Safran Turney Hospitality.

Schedule:

5 shifts per week. Schedule will vary. Barbuzzo operates on a seven day per week schedule, so your consistent and reliable attendance is mandatory.

Compensation:

• $50,000 - $55,000, based on experience
• 2 weeks Paid Time Off
• Health Benefits, Barbuzzo covers half
• 401k with 2% salary match
• Dining benefits within the rest of the Restaurant Group

Essential Duties:

As a Sous Chef at Barbuzzo, you will be responsible for:

• Cultivating a workplace culture of inclusivity, celebration, growth and opportunity, and aligning with our company’s values of quality of product & commitment to the guest and one another.
• Partnering with the Executive Chef to uphold a respectful workplace, empowering the team to work with the highest level of effectiveness and efficiency.
• Availability and ability to work all of the line stations when needed.
• Working and managing the line during service, and being accountable for final product quality.
• Helping to ensure quality control standards for all food production and execution during service.
• Completing daily prep sheets and line checks.
• Assisting with ordering, receiving, storing inventory to maintain an organized and efficient kitchen.
• Assisting in the management of all Back of the House team members, including recruiting, hiring, and reviewing. Managing and monitoring labor effectively in order to minimize labor costs.
• Assisting the Executive Chef in coaching, mentoring, training, and developing the kitchen team.
• Maintaining open lines of communication with the restaurant management team to address any issues or concerns as they arise. Participating in manager meetings to address these issues.
• Ensuring all health department standards are upheld by enforcing high sanitation standards and FIFO procedures, as well as adhering to all company guidelines and standards.
• Manage, receive, and process order invoices.
• Assisting in the reviewing of pricing reports and managing pricing fluctuations.
• Training and developing both cooks and service team members to ensure comprehensive knowledge of the culinary program.
• Ensuring compliance, safety, and risk management systems are in place and communicated.

Qualifications:

• 1+ years experience as Sous Chef or other similar Kitchen Leadership role
• 3+ years culinary experience
• Valid ServeSafe Manager certification is required.

Physical Requirements:

• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally liftand/or move up to 50 pounds.
• Safely and effectively use all necessary tools and equipment.
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
• Ability to bear exposure to hot and cold environments with moderate to high noise level.