Sous Chef
$55,000–$55,000 year
On-siteChattanooga, Tennessee, 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 maintain a positive, organized kitchen environment. Account for ordering and receiving produce, seafood, and main food orders; conduct daily or bi-weekly inventory; and manage staff scheduling, hiring, and termination recommendations. Supervise butchering and portion control on each shift, ensuring adherence to safety, sanitation, and cost-control standards. Requires two years of full-service restaurant management experience and strong communication skills.
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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