Sous Chef Claimed

BONUS - $250.00 signing bonus. This bonus will be paid out once ninety (90) days have been successfully completed with good standings and review. *Must inquire within*

The Striper’s Restaurant at The Breakwater Inn & Spa is actively searching for a creative, innovative, and motivated Sous Chef to join our Culinary team.

This is a Full-Time position. Expected regular shifts will include mornings and/or evenings with a flexible schedule and weekend/holiday availability.

Job Summary:
· Work closely with the Executive Chef to ensure that all items needed are in stock. Maintain daily pars and place inventory orders as needed.
· Regularly make table visits to ensure guest satisfaction.
· Practice and enforce proper food storage safety, allergy awareness, food storage safety, compliance with health department code, and all other safety and security policies and procedures.
· Oversee all work stations, often assisting in completing daily prep and working on each station.
· Enforce quality control of food at all times. Coordinate with the Executive Chef on proper food preparation, execution, and plate presentation.
· Assist Executive chef in the management of all culinary staff to include but not limited to; weekly scheduling, hiring, discipline/coach and counseling, performance evaluations and all training necessary to ensure smooth operation of the culinary department
· Actively train culinary employees.
· Assist Executive Chef in the control of labor management via strategic scheduling, overtime monitoring, and making daily staffing decisions.
· In addition to the regular execution of restaurant operations, also assist in the execution of special events, private parties, and banquets.
· Assist in the development of daily specials, special menus for promotions and holidays, quarterly menu changes, and other specialty menu items.
· Actively communicate with chef on all operational needs, guest complaints, recommendations, employee issues, etc.
· Regularly work as a culinary team member, such as working grill station or sauté station 4-5 shifts per week.
· Flexibility to work nights or mornings, weekends, holidays, and busy seasonal days (i.e. town festivals).