SOUS CHEF

Sous Chef

Essential Duties and Responsibilities

 

• Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, led by example management style
• Management of all back of house staff in a high-volume 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.

Requirements

 

• At least 4 years of Culinary Management experience in an upscale/fine dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

Benefits

 

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Management Referral Bonus Program
• Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more

EOE

 

The Field Club  is a drug free workplace and an EOE employer. We conduct social security number checks and criminal background checks on all new hires and may, depending upon position, conduct a credit or driving check. We participate in the federal E-Verify program that allows businesses to determine the eligibility of their employees to work in the United States. Candidates must be able to provide documentation to support proof of eligibility to work in the United States upon hire.