Sous Chef

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Job Type: Full-time
Salary: $35,000.00 - $45,000.00 per year
Benefits:

• Health insurance
• Dental insurance
• Vision insurance
• Paid time off
• Referral program
• Sick Pay
• Flexible Spending Account
• Whole Life Insurance
• Paid parental leave
• Employee dining discount 50%

Justin Thompson Restaurant Group
Mission Statement
Our mission is to serve to the delight of our guests, staff, and community. We serve and delight by consistently providing exceptional cuisine, extraordinary service, and exceeding the expectations of our patrons and supporters.

Assists with menu planning, inventory, and management of supplies. Ensures that food is top quality and that the kitchen is in good working condition. Keeps stations clean and complies with food safety standards. Prepares menu items as directed by onsite CDC and Corporate Chefs.

• Ensure completion of all food and product orders including, but not limited to, fruits, vegetables, dairy, dry goods, proteins, and nonalcoholic beverages. Checklists are provided by the Chef de Cuisine to aid in schedule of ordering and include contact information for purveyors and farmers.
• Maintain good working relationships with purveyors and stay current on market conditions related to product shortages, foodborne illnesses, and price increases.

• Maintain high quality standards in all aspects of the kitchen including food quality, cleanliness, and employee hygiene. Complete line checks twice daily to ensure food is well seasoned and prepared according to the Chef de Cuisine specifications.
• Ensure all food is prepared properly and plated according to the specifications of the Chef de Cuisine and Owner, and delivered to guests efficiently.

• Manage food, labor, and supply costs. Track and decrease both food and non-food waste. Focus on managing labor costs through schedule adjustments.
• Monthly inventory must be completed before the first shift of business of the new month. Requisition s and any inventory adjustments are completed by the 5th of every month.

• Be 18 years of age or older
• Communicate respectfully and honestly with all staff
• Have knowledge of service, food, beverage, and back of house operations with at least 2 years experience
• Work in a standing position for long periods of time, up to 5 hours

• Focus on service, quality, and hospitality
• Great guest and employee relations
• Demonstrated creativity and forward thinking
• Self‑motivated
• Confident
• Team‑oriented
• Ambition to grow within the company
• Desire for continued education and growth
• Kind, honest, trustworthy, respectful

We are looking for Sous Chefs who embrace our belief that we strive to meet and exceed the expectations of our mission daily. We are committed to providing the best possible service, food, and beverages for our guests to their absolute delight. In addition, it is our responsibility to provide a safe and profitable work environment for our employees to excel and prosper.

• 8 hour shift
• Day shift
• Evening shift

• Monday to Friday
• Weekends as needed

• Fine dining restaurant

• Culinary experience: 2 years

• In person

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