Sous Chef - Eddie Merlot's Prime Aged Steak & Seafood - High Paying $
On-siteColumbus, Ohio, United States
Job Summary
Direct and maintain a safe, profitable kitchen operation by managing food production, leading team members, and ensuring adherence to safety and sanitation guidelines. Prepare daily production lists, conduct line checks for quality and portion control, and monitor sales, food, and labor costs to meet financial metrics. Assist with recruiting, hiring, training, and creating work schedules while developing specific growth plans for staff. Partner with dining room managers to enhance the dining experience through tableside visits and contribute to menu development for banquets and special events. Work an average of 55 to 60 hours per week, including evenings, weekends, and holidays, while traveling for meetings as needed.
Required Qualifications
- Three or more year's kitchen management experience as Sous Chef or Lead Cook
- College or culinary training and extensive cooking and production experience
- Demonstrated skills in leadership, team development and team retention
- Extensive knowledge of menus, food preparation, and presentation techniques typically found in a fine-dining establishment
- Strong written and verbal communication skills
- Familiar with Microsoft Word products, e-mail, and restaurant software
- Basic math and business reporting skills
- Strong teamwork and organizational skills
- Strong communication skills
- Understanding of proper use and maintenance of major kitchen equipment, including: stoves, refrigeration, slicers, knives, Band Saw, and dish machine
- Demonstrated ability to anticipate and avoid problems, make effective decisions under pressure, and effectively solve problems
- Experience hiring, training, and developing BOH team members
- ServSafe Certification or equivalent
- Full understanding of federal, state, and local regulations related to food safety, sanitation, OSHA, and employee safety
- Fluent English required
- Able to stand for 8 or more hours at a time
- Able to lift and carry up to 50 pounds
- Able to work an average of 55 to 60 hours per week (according to business demand)
- Typically works five days per week, but occasionally works six days per week
- Must be available to work evenings, weekends, and holidays as needed and required
- Available to travel for meetings and related business activities as needed
Desired Qualifications
- Working knowledge of Spanish preferred
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