Sous Chef - Graduate Hotel Nashville

The Sous Chef oversees the day-to-day operations of prep and service. Must have high volume experience as a Sous Chef. Ensures recipe specifications and production methods are clearly communicated and followed. Responsible for leading and maintaining systems and processes for the kitchen to maximize efficiency and production.

Oversee and maintain organization of prep needs: including pars, prep lists, orders, and receivables. The Sous Chef will work alongside the Chef to collaborate on menu development and any others needs for the overall culinary program.

The Sous Chef will additionally work with the Front of the House team to ensure guest satisfaction is of the utmost importance. Create a culture of respect, integrity, and teamwork.

CORE DUTIES & RESPONSIBILITIES

Leadership

• Develop the team and culture for the day to day operations.
• Effectively orient new employees for all BOH positions, set clear performance expectations, train, coach, and provide constructive feedback.
• Educate and continuously train team members when a new process or technique is introduced.
• Communicate changes cohesively with the Company's vision for restaurant and culinary program with all team members (FOH and BOH).
• Establish an inspiring and supportive environment that encourages continuous education and improvement.
• Work with the Chefs and Managers to ensure adherence to company policies and procedures are followed.
• Instill constant communication between key players, to ensure the flow of food from ordering to storage, preparation, and execution is optimized for the best guest experience.
• Represent the BOH Team at daily pre-shift, when applicable.
• Model professionalism and integrity. Always coach your team to do things the right way, the first time.

Prep Production

• Manage and lead daily production of all menu items. Possess complete knowledge of all food items, including ingredients, preparation methods, execution, and presentation.
• Must be an expert of the food menu including dietary, allergen, and nutritional facts. Be able to speak informatively about our food menu in order to educate staff.
• Ensure consistent recipe adherence. Perform detailed checks each shift to confirm food quality and consistency guidelines are met. Coach employees and fix issues with immediacy and follow through.
• Monitor levels of all prepared goods to confirm items are well-stocked, and adjust prep lists as needed.

Systems & Organization

• Oversee and manage prep pars and delegate prep lists to the BOH team -- including preparing the food items alongside your prep team as much as needed.
• Responsible for all BOH ordering of ingredients and supplies. Maintain up-to-date order guides.
• Organize order guides and receiving lists. Maintain monthly inventory. Proactively monitor food costs and waste. Communicate areas of opportunity with the team.

Cost & Labor Management

• Assist in achieving or exceeding kitchen financial expectations (i.e. food cost).
• Monitor employee hours and make strategic cuts to achieve labor percentage goals. Report scheduling adjustments needed based on experience to the Chef.
• Monitor waste and assist in implementation of systems to minimize the current waste levels at the restaurant.

Safety & Sanitation Standards

• Confirm that safety, sanitation, and cleanliness standards are upheld and maintained through proper supervision and training.
• Verify proper labeling, storage (FIFO), and temping methods are followed.
• Maintain a pristine physical upkeep of the kitchen and equipment in partnership with the management team.
• Administer applicable safety and sanitation programs for the restaurant.
• Document staff violations as needed. Communicate patterns with Chef and GM.

Professional Expectations

• Clarity
• Professionalism
• Act with urgency
• Speaking up
• Take responsibility

Meal Plan is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, sta

Job Type: Full-time

Pay: $60,000.00 - $68,000.00 per year

Benefits

• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Application Question(s)

• Do you have PM and Weekend Availability? (This is NOT an AM position)

Experience

• Cooking: 3 years (Required)

Language

• Spanish (Preferred)

Work Location: In person