Sous Chef - The Rose Wine Bar (South Park)

The Rose just celebrated her tenth year as South Park's favorite Natural Wine Bar and Restaurant. We cook everything from scratch and buy from local farms. Menus change seasonally and there is much to learn and much to teach. Join us! The Sous Chef serves as an example of excellent guest service for both internal and external guests. This position is responsible for working closely with Chef de Cuisine and management to maintain a consistent experience that is in line with the values of the Company. The Sous Chef provides support to management and the team by leading by example and in the pursuit of excellence. Responsibilities: Culinary Leadership: Knowledge of all stations and willingness and ability to train new and current cooks on the line Attend kitchen leadership meetings, contributing to the leadership team in a meaningful way Collaborate with chef to create and modify the restaurants menu based on food cost, and seasonal availability Operational Leadership: Complete shift notes to report on nightly activity to management Responsible for proper walkin organization and maintenance Responsible for ensuring proper shift and kitchen closing Ensure proper stocking, rotating and storing product, inventory, and ordering based on company systems Oversee and maintain location inventory, ordering, and waste Executing weekly orders of proteins and dry good Knowledge and execution of systems for inspection and receiving orders and properly filing vendor invoices Maintain clean and organized workstations that are cohesive with the Company’s philosophy, culture, and standards Participation in pre-shift and maintenance of food boards with staff Promote and ensure that facility, employee, and food safety training and sanitization are consistently practiced by all team members People Leadership: Cultivate teamwork by being an example and supporting brand initiatives through teaching. Provide support to ensure that all team members can take their lunch breaks Set the team up for success by working with management to anticipate business needs, recognizing, and removing roadblocks Acting as BOH coordinator with FOH in the CDC’s absence. Working with line cooks to create accurate prep and order lists Leadership Behaviors: Act with integrity, honesty, and knowledge that promote the Company’s culture, values, and mission Recognize or seek areas of improvement and offer positive solutions for change; publicly acknowledge a job well done Champion a safe and harassment, discrimination, and retaliation-free workplace environment Have a sense of ownership to the brand and is accountable for personal performance Operate within the location daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy. and initiative Skills: Able to multi-task without sacrificing quality and service Ability to educate, and direct the work of others Have a working knowledge of computer word processing programs and POS systems Organized with a strong emphasis on attention to detail and time management Strong sense of urgency and consistent in meeting daily deadlines Independent thinker that is willing to take initiative Adjust leadership style as necessary to cultivate a results driven team Desire to learn and implement new skills regularly Qualifications: A track record of progressive responsibility in the kitchen with an emphasis on scratch cooking ServSafe Certified 40 - 50 hours per week (may occasionally increase based on business needs) Pay is hourly + tips ($5 - $9/hour) Healthcare + 401k for full time employees.