Job description

• The Sous Chef at GraftonStreet will support and assist the Executive Chef in the preparation of food and oversight of kitchen operations in accordance with established food quality, guest service and sustainability standards.

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• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand and consistent with Grafton Group core values.
• Oversee preparation and production of menus, development and execution of recipes.
• Manage kitchen operations and assigned staff.
• Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.
• Develop new menu items, test and create recipes.
• Trains, develops and evaluates personnel with regard to proper use of standard kitchen equipment and tools, techniques and skills.
• Supervise kitchen personnel to ensure that methods of cooking, garnishes and portion sizes are as prescribed.
• Manage budget, monitor costs and operating needs in keeping with overall containment of unnecessary expenditures.
• Ensure proper maintenance of all kitchen equipment.
• Be responsible for ordering, receiving and rotation of stock, with an emphasis on food cost.
• Direct and develop skills of the team to the achievement of department and area goals.
• Evaluate all direct reports and conduct introductory period and annual performance reviews.
• Maintain an open door policy and address all team member issues and/or concerns in a timely manner.
• Conduct divisional/departmental staff meetings on a monthly basis.
• Practice safe work habits, wear protective safety equipment and follow OSHA standards.
• Perform other duties as requested by management.

Work Environment and Context

• Work schedule varies and will include working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching.

Employment Type(s): Full-time

Job Type: Full-time

Pay: $50,000.00 - $60,000.00 per year

Benefits:

• Health insurance
• Paid time off

Shift:

• Night shift

Weekly day range:

• Weekend availability

Work setting:

• Bar
• Casual dining restaurant

Experience:

• Culinary experience: 1 year (Preferred)

Work Location: In person

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