Culinary Agents is working with the team at White Oak Tavern to connect them with talented hospitality professionals.
White Oak Tavern - Now Hiring: Sous Chef
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Are you Happy? Are you looking for a change? COME JOIN US - a supportive team that values you and respects your time! Join Us at White Oak Tavern as our next Sous Chef! What we ask of you: The Sous Chef is responsible for assisting in managing all programs, systems, routines, and standard operating procedures related to the culinary operations of the kitchen. Working directly alongside the Chef De Cuisine, the Sous Chef is accountable for the maintenance and implementation of the culinary program which includes, but is not limited to, overseeing sales targets and cost control, supporting strategic research and development initiatives, recruiting, training and retaining kitchen staff, ordering/inventory support, providing world-class customer service to both internal and external guests as well as maintaining all equipment and facilities. As an extremely efficient individual, with a passion for executing food excellence and hospitality, the Sous Chef helps to manage a strong kitchen by showcasing advanced business and culinary insight. GENERAL DESCRIPTION & REQUIREMENTS Culture: Epitomize all that Fox Lifestyle Hospitality Group’s culture represents (respect our guests, our product, our work family, our communities) Infuse Fox Lifestyle Hospitality Group’s core values into all interactions, policies, and programs (respect, diversity, authenticity, accountability, development, passion, and kindness) Outline concise, purpose-filled expectations and communicate in a fashion that feels clear, inclusive, and fair Strategic and detailed in future planning, level-headed in approach, consistent in messaging Be responsible for kitchen culture and all best practices Finance: Aid in ensuring proper team member coverage while maintaining target labor costs Aid in ensuring the profitability of the restaurant by growing sales and controlling the cost of goods Maintain proper loss prevention standards Operations: Serve as a reference point for questions on recipes, food specifics, presentation and food quality Implement food preparation tactics that maximize efficiency Aid in ensuring that the kitchen is set up for success with all tasks completed on time Evaluate marketing line, measuring what’s ready to serve, what needs to be prepared, and any potential waste Aid in maintaining a tight and orderly kitchen, including storage, labeling, preparation, and all safety protocols Promote and practice safe work habits, identify and resolve potential safety hazards; Document accidents, conduct an initial investigation(s), and determinethe root cause of safety incidents in the interest of maintaining a safe work environment; aid in training team to ensure compliance in all safety practices Aid in achieving and maintaining the 'A' letter grade from the Health Department, holding the team accountable, and role-modeling cleanliness from your tactics organizing the kitchen and all stations Aid in ensuring that all company drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards Staff Management: Lead in training while delivering delicious food and great fiscal results Facilitate ongoing training and development of staff. Role model for outstanding service; continuously working to elevate service standards through supporting the Chef De Cuisine and ongoing training of the BOH team Actively give and receive both positive and critical feedback, in an open, reflective, and healthy manner Consistently monitor, coach, and encourage team members to exceed the company service standards Resolve team member or customer conflicts through company-compliant handling procedure Ensure that staff comply with company policies and procedures, as well as city, state, and federal laws Build team spirit by fostering a work environment where team members are encouraged and valued General: Able to lift 30+ lbs Fluent in both written and spoken English; Preferred basic proficiency in spoken Spanish Polished personal presentation; grooming meets company standards, as outlined by the Employee Handbook Able to work nights, weekends, and holidays, and variable schedule, per the needs of the business Ability to walk, stand, and bend continuously and for extended periods as required to perform job functions Ability to perform essential job functions under pressure, andmaintain professionalism when working under stress Maintain general knowledge of company history, concept, location, transportation, Management team, etc. Attend mandatory meetings including leadership meetings, staff meetings, etc. Complete other duties as assigned by the Leadership Team
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