Sous Chef | Southern Tier - Buffalo, NY
$55,000–$70,000 year
On-siteBuffalo, New York, United States
Job Summary
Conduct daily line ups, cleaning, cooking, and line set schedules consistent with Executive Chef and GM direction. Oversee training and hiring processes to establish a strong work ethic, while using creativity to develop culinary menus for weekly selections, private events, and special occasions. Collaborate with the Executive Chef to pair craft beer with menu design for seasonal and limited release offerings. Manage opening and closing procedures, inventory, and supplies procurement. Serve as a role model and supervisor for back-of-house staff, addressing customer complaints per policy and enforcing safety procedures including hazard control and sanitary food handling. Requires 2 years of restaurant experience, Serve Safe certification, and the ability to lift 50 pounds in a fast-paced environment.
Required Qualifications
- A minimum of 2 years of restaurant industry experience
- Serve Safe Certified
- Strong knowledge of craft beer
- Serious interest in understanding and learning about methods of using beer in cooking and food pairings
- Ability to communicate clearly with managers, kitchen and dining room employees and staff
- Physically capable of lifting and moving at least 50 pounds
- Ability to hold a flexible work schedule
- Ability to work in a fast-paced environment
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