Restaurant Sous Chef

Pacific Coast Hospitality; Town of Western (NY); Hybrid; USD 42,000 - 60,000; Full time

Job summary

Pacific Coast Hospitality is seeking a skilled Sous Chef to manage kitchen operations in a vibrant restaurant environment. The ideal candidate will possess a minimum of 2 years of management experience and a strong grasp of food safety and cost systems. Join a growing company that values high-quality service and dining experiences.

Benefits

Generous Bonus Program

401k Program with Company match

Paid Company Insurance – Health, Dental, Vision, Life

Qualifications

• Minimum 2+ years of full-service high-volume Sous Chef Management experience.
• Hands-on, lead by example management style.
• Strong knowledge of back of the house operations.

Responsibilities

• Manage daily operations of the kitchen, including scheduling and budgeting.
• Oversee inventory and ordering of food and supplies.
• Ensure guest satisfaction through effective training of staff.

Skills

Leadership

Communication

Food Safety

Inventory Management

Job description

We’re Pacific Coast Hospitality…we recruit the best, most qualified leadership talent for top hospitality organizations across the western U.S. and British Columbia.

Job Description

If you believe that a restaurant can deliver the highest quality products and service possible, while still maintaining profitability, then you may be the right fit for this position(s). If you desire to work within a structured environment that provides unique engaging service, fantastic food and a fun casual atmosphere, then this may be the right opportunity for you. With 46 domestic and international locations, you’ll be joining a thriving, extremely successful company.

The Sous Chef is responsible for managing the daily operations of the kitchen, including scheduling, meeting or exceeding budgeted labor and other cost centers, as well as overseeing the inventory and ordering of food and supplies. In addition, the Sous Chef ensures excellence in guest satisfaction through effective training of staff, commitment to a “Do Whatever It Takes” attitude, and a hands-on, lead by example management style.

Management team members are responsible for delivering financial, human resource, and operational results through:

• Exemplifying a guest first philosophy
• Upholding strong operational standards
• Ensuring excellence in guest satisfaction through effective training of staff and maintaining a positive and committed ” Do Whatever It Takes” attitude
• Responsible for scheduling, and meeting or exceeding budgeted labor and other cost center expectations

We need high caliber, experienced individuals to join this organization. If your skills and talents are a match for these needs, we can open the door to career great opportunities.

Requirements Ideal candidate will have the following:

• The candidate must have at least 2+ years of full service high volume Sous Chef Management experience
• Must exhibit a hands-on, lead by example management style
• Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety.
• Strong understanding of cost and labor systems that lead to restaurant profitability.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Strong communication and leadership skills combined with advanced computer and math skills

Salary Range & Benefits

• Highly Competitive Salary $42k – $60k, starting salary based on past experience and salary history
• Generous Bonus Program
• 401k Program w/Company match
• Paid Company Insurance – Health, Dental, Vision, Life