Sous Chef
On-siteCreve Coeur, Missouri, United States
Job Summary
Support the Executive Chef in all areas of responsibility while managing back-of-house team members, operations, and food production for the restaurant and FIREBAR®. Provide direction, discipline, and training through coaching, counseling, and feedback, and conduct daily or bi-weekly inventory with the team. Account for ordering and receiving produce, seafood, and main food orders, while supervising butchering and portion control on each shift. Handle scheduling, staffing, hiring, and administrative tasks including purchasing, inventory control, and food and labor cost management. Maintain a neat, clean, and organized kitchen environment while adhering to safety and sanitation procedures. Requires two years of full-service restaurant management experience and proficiency in butchering and portion control.
Required Qualifications
- 2 years full-service restaurant experience in a management position
- Working kitchen knowledge—butchering and portion control
- Be an expert in Iconic Hospitality
- Must have solid communication and organizational skills
- Able to speak, read, write and understand the primary language of the work location
- Reach, bend, push & pull items for up to 2 hours each day
- Able to use fingers, hands, arms and shoulders repetitively for up to 6 hours each day
- Able to stand and exert well-paced mobility for multiple hours in length
- Must have a sense of balance, able to bend, kneel and lift items frequently weighing up to 50 pounds
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