Sous Chef

Switchback Grille is currently seeking a talented, energetic culinary professional as a Sous Chef. We offer excellent pay and great opportunities for growth. We require high volume experience with a stable job history and strong work ethic.

The ideal candidate will be able to...

Supervise preparation and production of food. Oversees the duties and responsibilities of the culinary staff and has responsibility for maintaining an efficient operation, troubleshooting and expediting as needed to ensure a positive guest experience.

Job Responsibilities
• Provides training, support, guidance and direction to culinary staff by being readily available and in kitchen at all times. Provide directions and coordinates the duties of approximately 15 staff members including line cook, prep cooks and stewards.
• Responsible for quality, sanitation and waste prevention through best practices.
• Trains staff in product preparation and presentation. Ensures adherence to product specifications and recipes.
• Monitors and maintains the cleanliness and appearance of the restaurant.
• Assists management with motivating, developing, coaching and counseling staff members to ensure that the proper level of service is being provided to guests.
• Responsible for communicating pertinent information to management team and staff in order to maintain and ensure an efficient operation.
• Forecasts workloads production staff and does advanced preparation according to forecast.
• Displays a positive attitude and practices teamwork to help other team members execute at a high level.
• Notifies chef/manager/supervisor of low inventory and recommends new inventory and communicates opportunities/concerns/situations.
• Demonstrates core values of company every shift.
• Maintains high-level of knowledge regarding the company’s products and happenings.
• Performs other duties and tasks as assigned or determined by chefs, management or supervisors.
• Understands and utilizes all safety and sanitation practices.
• Adheres to all company policies and procedures.

SUPERVISORY RESPONSIBILITIES: Directly supervises line cooks, prep cooks and stewards. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be 18 years of age or older.

EDUCATION and/or EXPERIENCE: High school degree or GED required. Associate’s degree (AA) or equivalent from a two-year college or technical school preferred. One to three years experience working in a supervisory capacity required. Experience in a high volume environment required; or equivalent combination of education and experience.

CERTIFICATES, LICENCES, REGISTRATIONS: Health permit/food safety card. Staff member is required to obtain cards individually and provide proof of possession prior to first day of employment.