Sous Chef - Full-time / Part-time

The Sous Chef is responsible to oversee production and quality of all food produced in the operation during assigned shifts. The Sous Chef is responsible to ensure all recipes are followed to RUI standard and meet the FATTR criteria. The Sous Chef has the responsibility to encourage a support/team attitude with the employees that will produce the results required in the areas of quality, service, cleanliness, and consistency. In addition to shift management responsibilities, Sous Chefs will aid the Chef in monitoring labor costs, food costs, waste, cleanliness, sanitation, food handling, safety and security. The Sous Chef has the responsibility for recruiting, interviewing, orientating, training, developing, writing schedules, and conducting performance appraisals with direction from the Chef. In the absence of the Chef the Sous Chef assumes control of the kitchen and its operation.

• 2 – 3 years' of experience in high volume service restaurant. • Proficient in cost controls, purchasing and inventory. • Ability to show initiative; provides direction, and work with others as part of a coordinated team. • Strong supervisory, leadership, hands-on management and coaching skills. • Strong leadership skills, with the ability to develop and mentor others. • Ability to communicate clearly, concisely on various levels including management, home office staff, and Guests. • Ability to manage resources. • Strong knowledge of food ordering, receiving, preparation, production and delivery skills. • Strong financial budgetary, and food control practices. • Strong operational skills in sanitation and food safety. • Proficient with MS Suite: Outlook, Word, Excel. • Ability to maintain a level confidentiality. • Dependability, flexibility and professional demeanor. • Ability to read, write, communicate and interpret information accurately. • Regular and predictable attendance. • Ability to manage multiple situations simultaneously. • Must be able to work a variety of scheduled hours, based on the needs of the restaurant volume (i.e. late hours, holidays, weekends, etc.) • Must work well in a fast paced environment • Must work well under pressure • Valid food handler card