Description:

Next Door, a urban dining restaurant specializing in fun, fast, affordable service is seeking a Sous Chef. You will be responsible for building a cohesive BOH team, managing the daily operations of the BOH, and creating an environment of fun, warm and relaxed hospitality through simple, delicious food. A minimum of 1 year managing a kitchen is required. This is a wonderful opportunity for anyone who wishes to be part of a rapidly growing company with a people driven culture. Please only apply if you have a passion for managing people, inspiring teamwork and taking care of others.

Requirements:

The Sous Chef leads the successful day-to-day back of house (“BOH”) operations of the restaurant. He/she trains and develops staff, provides exceptional customer service, and maintains budgets set by the Head Chef. When not busy fostering an excellent kitchen environment, training BOH staff, and managing daily kitchen operations, the Sous Chef is expected to assess what other tasks need to be completed, assign those tasks to staff and oversee their successful completion. The Sous Chef works alongside the Head Chef to prepare for the Head Chef role as his/her next position with the company. In addition to following Next Door’s policies and procedures, principal responsibilities include, but are not limited to: Operational Leadership - Leading the BOH staff in the successful operation of service, embodying Next Door’s values and culture. Acting as Head Chef when Head Chef is not present in restaurant. - Managing all BOH staff, directing work assignments and allocating tasks. Determining the techniques to be used for proper food preparation, product rotation and mise en place. Providing training to BOH staff. - Monitoring and encouraging development of staff skills. Enforcing company policies (as described in The Kitchen’s Employee Handbook), including policies relating to conduct of staff. Appraising BOH staff productivity and efficiency. Evaluating employee performance, providing feedback to employees and disciplining employees as necessary. Interviewing, selecting and recommending the hiring, firing, advancement and promotion of BOH staff. Ensuring employees are prepared for additional career opportunities. - Creating a positive work environment for all BOH staff. Promoting cohesive teamwork between all employees. Receiving complaints or grievances from BOH staff and resolving disputes when they arise. - Providing an extraordinary customer service experience by making good management decisions based on knowledge, training, and resources provided by Next Door. Management - Supervising all BOH staff. Opening and closing Next Door. Managing service of Next Door approximately five shifts each week. Monitoring and implementing legal compliance measures for Department of Health regulations and Next Door policies. - Communicating food preparation, product rotation and proper mise en place to cooks and BOH staff. Assessing food quality and characteristics. Ensuring every dish is prepared in strict accordance with Next Door recipes and standards. Preparing and sending daily reports at the end of each shift. Miscellaneous - Receiving orders delivered by purveyors, identifying variations, substitutions and exclusions, determining menu adjustments and communicating with Head Chef as necessary. Communicating with Head Chef and/or Manager on Duty about all kitchen related issues, menu changes and updates relating to service. Controlling the flow and distribution of ingredients and supplies. - Developing business management and accounting skills by training with Head Chef and managing restaurant inventory, and scheduling. Maintaining service records for use in supervision of employees and control of food costs. Planning and controlling expenses.

Additional Info:

The Kitchen Restaurant Group offers a competitive benefit package to our full time employees! Some benefits include: - Bonus Opportunities - Medical, Dental, Vision and Disability insurance - Paid Time Off - Store Discount - Growth Opportunities - Wellness Reimbursement Program