Sous Chef
$55,000–$55,000 year
On-siteOmaha, Nebraska, United States
EXPIREDOmaha, Nebraska, United StatesOn-siteFull Time$55,000–$55,000 yearLarge
Full TimeLarge
Job Summary
Support the Executive Chef in managing back-of-house operations, food production, and team discipline for the restaurant and FIREBAR®. Provide direction, training, and feedback to staff while conducting daily or bi-weekly inventory and managing purchasing for produce, seafood, and main orders. Supervise butchering and portion control on each shift, maintain neat and organized kitchen standards, and handle scheduling, hiring, and administrative tasks to ensure quality food delivery. Requires 2 years of full-service restaurant management experience and solid butchering knowledge.
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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