Sous Chef Salary at Chef Geoffs BETA

Overview: Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities: Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Position Summary The Sous Chef will be responsible for the day-to-day management of the Foods Department. Assists the Kitchen Management team by sharing responsibilities such as: opening, closing, and taking inventories. Other responsibilities include, but not limited to: RESPONSIBILITIES Assists the Executive Chef in maintaining the highest quality standards. Manages the food production ensuring that food is prepared in an organized, efficient, and timely manner. Meets all established food preparation deadlines through effective management of staff within the department. Utilizes high sanitation standards and monitors the overall cleanliness of the department ensuring the entire staff practices safe and sanitary food handling procedures. Responsible for training staff and on-the-job instructions. Maintains recipe standards to ensure that the food produced is consistently good and to specification. Ensures that food is fresh, properly seasoned and attractively displayed. Responsible fo

How You'll Do It Supervise the team in providing best-in-class culinary experiences Coach and develop the team and drive Associate engagement Delegate tasks Demonstrate Topgolf's Core Values: Fun, One Team, Excellence, Edgy Spirit and Caring Monitor inventory and purchase product Maintain food and labor costs according to budget, with a full understanding of COGS Select and develop recipes to corporate approval Standardize production recipes to ensure consistent quality Establish presentation technique and maintain quality standards Plan and cost menus for special events, chef choice menus Ensure proper equipment operation and maintenance Oversee safety and sanitation in the kitchen What We're Looking For Minimum of 3 years in culinary management Proven ability to develop a culinary team Bachelor's degree or related culinary degree preferred Ability to work in a fast paced environment Ability to stand and exert well-paced mobility for the duration of a scheduled shift Ability to stand

Job Description Job Description NOW HIRING for a NEW RESTAURANT OPENING Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR® Provides direction and training to team members by coaching, co

Job Description Job Description Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR® Provides direction and training to team members by coaching, counseling, and providing feedback Account

Job Description Job Description We are seeking a Sous Chef to join our team! You will directly supervise and coordinate activities of workers engaged in preparing and serving food. Responsibilities: Oversee the daily operation of food service staff Monitor quality of products and services produced Adjust daily schedule for shift personnel to ensure optimal efficiency Manage inventory of ingredients and supplies Maintain health standards for raw and finished products Qualifications: 5+ years experience in food service or other related fields Knowledge of common food safety practices Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Food Safety Certification Company Description Our Story Founded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests c

Job Description Job Description Nina May is an independently owned restaurant and the brainchild of Executive Chef Colin McClimans and General Manager Danilo Simic. McClimans and Simic set out to create a true neighborhood restaurant which focuses on sourcing all its ingredients within 150 miles of the restaurant. Our unique culture is one of the reasons we’ve been listed as a Washingtonian top 100 in 2019. We offer competitive wages, career progression and professional development! We are currently looking for a Sous Chef to join our team in Nina May. Sous Chef is responsible for leading the team in the morning in receiving and processing deliveries and prepping all stations for the service. Sous Chef works 8am - 5pm, five days a week and is the leading force behind brunch on Saturday and Sunday. Other responsibilities to the Sous Chef is to oversee and coordinate the planning, organizing and training necessary to achieve stated objectives in sales, costs, employee retention, guest se

Job Description Job Description We are seeking a Sous Chef to join our team in the Tyson's Corner Area! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Our scratch kitchen brand is making a name and we are a growing company looking for excellent leaders to grow with us! Responsibilities: Support the day-to-day operations Coordinate food, and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Strong confidence working with a diverse team Outgoing and guest facing, we like our sous chefs to interact with the guest. Well spoken and well presented. Understanding of labour and food cost control Scheduling and hiring is a plus Ability to work with a larger team managing up to 15 cooks at a time. Understanding that we have