Job Details

Our Sous Chefs are a vital part of our restaurant management team. They assist the Executive Chef to lead our entire culinary team. The Sous Chef is committed to leading our team, assisting in daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development.

Salary Range: $85k - $100k

BENEFITS & PERKS:

• Competitive pay
• Health insurance plans available for as low as $130 per month after 90 days of employment
• Dental and vision plans
• Paid time off
• Discounted shift meal and generous dining discount
• Company sponsored 401k
• Paid pregnancy and parental leave
• Voluntary benefits: short-term disability and accident insurance
• Free access to company massage therapist
• Discounted gym & yoga membership
• Free mental health therapy through our partner ComPsych, where employees and their immediate family members receive confidential sessions available virtually or in-person
• Training and career growth opportunities
• Free Employee Assistance Program with resources for legal, financial, and life needs

WHAT OUR SOUS CHEFS DO:

• Assist the management team with interviewing, hiring, training, developing, and retaining qualified culinary employees
• Identify, address, and document individual employee performance problems
• Interact with, direct, and supervise culinary employees on a daily basis in accordance with company standards
• Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery
• Assign and enforce operational goals for kitchen staff
• Understand and follow our food allergy procedures and special orders/dietary restrictions
• Assist in inventory counts and ensure accurate inventory
• Assign production duties to all kitchen staff
• Assist in scheduling employees
• Meet daily with appropriate Manager/Chef to coordinate and ensure production standards
• Train and develop key employees for growth, advancement, and promotion
• Become proficient in all stations within the kitchen
• Expedite food orders from kitchen stations to dining rooms
• Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines

WHAT YOU NEED TO BE A SOUS CHEF:

• Experience managing in high-volume restaurants, with a minimum of three years preferred
• Strong understanding of restaurant operations
• Passion for hospitality
• Ability to lead a team
• Capable of identifying problems and determining accurate solutions on each shift
• Love for all things food and beverage
• Caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence
• Able to speak, read, write, and understand the primary language(s) used in the workplace
• Able to read and follow a recipe
• Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures
• Capable of lifting up to 50 pounds, as needed
• Continuous bending, stooping, reaching, twisting, and use of hands and arms
• May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy