Sous Chef

A Good Egg Dining Group; Oklahoma City (OK); On-site; USD 40,000 - 55,000; Full time

Job summary

A Good Egg Dining Group is seeking a Sous Chef for its kitchen operations in Oklahoma City. This role entails ensuring all food is prepared to high standards and that kitchen staff are effectively trained and managed. Candidates should possess at least 5 years of kitchen experience and be able to thrive under pressure.

We value hands-on leadership and a commitment to extreme hospitality. Ideal candidates will have strong organizational skills and experience with food hygiene certifications.

Qualifications

• 5+ years of experience in varied kitchen positions.
• 2 years of previous experience in a similar role.
• Excellent English verbal and written communication skills.

Responsibilities

• Ensure consistent food preparation and serving.
• Conduct interviews and manage kitchen personnel.
• Maintain cleanliness and sanitation standards.
• Oversee training in kitchen safety and cleanliness.

Skills

Computer skills

Organization

Communication skills

Ability to multi-task

Time management

Passion for hospitality

Education

Serv Safe Certification

Manager Training Program

Job description

AGE is looking for a Sous Chef who thrives in a fast-paced kitchen, leads by example, and takes pride in developing people as much as preparing exceptional food. This is an opportunity to grow your career with a company that believes outstanding hospitality begins with an outstanding team.

POSITION SUMMARY

Directly responsible for all kitchen functions including food inventory and purchasing, maintenance of quality standards, plate presentation, portion and cost control, scheduling, employee training, sanitation, and cleanliness.

ESSENTIAL FUNCTIONS AND KEY RESPONSIBILITIES

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
• Promote and maintain positive attitude with all team members.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Work with Chef de Cuisine to plan and price daily specials that are consistent with the restaurant’s concept.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper product storage procedures, standard recipes and waste control procedures.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

QUALIFICATIONS

This position is well suited for a hands-on individual with no less than 5 years of experience in varied kitchen positions and 2 years previous experience in a similar role.

• Above average computer skills and proficiency in Microsoft Word and Excel.
• Excellent organizational and prioritization skills, and ability to multi-task.
• Excellent verbal and written English communication skills.
• Ability to work in a fast-paced environment and under pressure.
• Be able to reach, bend, stoop, and frequently lift up to 80 pounds.
• Be able to to work in a standing position for long periods of time (up to 10 hours).
• Serv Safe Certification.
• Successful completion of Manager Training Program.
• A passion for Extreme Hospitality.