Sous Chef

SERG; Hilton Head Island (SC); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

PTO

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Disability Insurance

Tuition Reimbursement

Career Growth Opportunities

Retirement Plan

Employee Rewards Program

Job summary

SERG Restaurant Group on Hilton Head Island is seeking an experienced kitchen leader to oversee all kitchen functions under the direction of the Executive Chef. You will ensure quality, sanitation, consistent plate presentation, and staff training to uphold brand standards.

Ideal candidates bring high-volume restaurant experience, strong cost controls, and the ability to manage schedules and food safety training.

Qualifications

• 1-2 years of back of house management preferred.
• At least 6 months of experience in a similar capacity.
• Ability to perform basic math calculations.
• Proficient in using Microsoft Office.
• Able to work a flexible schedule including days, evenings, weekends and holidays; up to 55 hours a week.
• ServSafe Certification or plan to receive one within 3 months.
• Able to communicate effectively with managers, kitchen and dining room personnel, and guests.
• Able to reach, bend, stoop, carry and frequently lift up to 50 pounds.
• Able to work in a hot and humid environment for long periods of time.
• Able to work in a standing position for long periods of time (up to 9 hours).
• Must be eligible to work in the United States.

Responsibilities

• Promote, work, and act in a manner consistent with the mission of the SERG Restaurant Group.
• Monitor sanitation practices to ensure employees follow standards and regulations.
• Maintain cleaning schedules for kitchen areas and equipment.
• Check quality of raw or cooked food to meet standards.
• Control food cost and waste through proper requisition and recipes.
• Supervise or coordinate activities of cooks or workers in food preparation.
• Ensure all food is prepared and served according to recipes and standards.
• Inspect supplies and equipment for conformance to standards.
• Coordinate with restaurant managers to plan and price menu items and prepare standard recipe cards.
• Schedule personnel to meet activity and labor cost objectives.
• Train kitchen staff on equipment, sanitation, and safety procedures.

Skills

Back of house management

Communication

Team leadership

Math skills

Education

ServSafe Certification

Tools

Microsoft Office

Job description

Job Description

Responsible for all kitchen functions as directed by the Executive Chef, including preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. Successful candidates will have demonstrated experience in a high-volume restaurant setting.

Benefits

• Paid Time Off (PTO)
• Health Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance
• Disability Insurance
• Tuition Reimbursement
• Career Growth Opportunities
• Retirement Plan
• Employee Rewards Program

Responsibilities

• o Promote, work, and act in a manner consistent with the mission of the SERG Restaurant Group.
• o Monitor sanitation practices to ensure that employees follow standards and regulations.
• o Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• o Check the quality of raw or cooked food products to ensure that standards are met.
• o Check and maintain proper food holding and refrigeration temperature control points.
• o Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• o Supervise or coordinate activities of cooks or workers engaged in food preparation.
• o Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• o Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• o Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• o Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• o Check the quantity and quality of received products.
• o Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials.
• o Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• o Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
• o Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
• o Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• o Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• o Attend all scheduled employee meetings and offers suggestions for improvement.
• o Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• o Plan, direct, or supervise the food preparation or cooking activities of the restaurant.
• o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• o Estimate amounts and costs of required supplies, such as food and ingredients.
• o Instruct the FOH and BOH in the preparation, cooking, garnishing, or presentation of food.
• o Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
• o Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• o Demonstrate new cooking techniques or equipment to staff.

Requirements

• o 1-2 years of back of house management preferred
• o At least 6 months of experience in a similar capacity
• o Ability to perform basic math calculations
• o Proficient in using Microsoft Office
• o Able to work a flexible schedule to include days, evenings, weekends and holidays; up to 55 hours a week
• o ServSafe Certification or plan to receive one within 3 months
• o Able to communicate effectively with managers, kitchen and dining room personnel, and guests
• o Able to reach, bend, stoop, carry and frequently lift up to 50 pounds
• o Able to work in a hot and humid environment for long periods of time (standing over grills and heat lamps)
• o Able to work in a standing position for long periods of time (up to 9 hours)
• o Must be eligible to work in the United States