Sous Chef

Job Title: Sous ChefDepartment: Back of HouseFLSA Status: ExemptMISSION : To be a team that creates great experiences for our guests with comfortable service, genuine hospitality and cooking inspired by great local ingredients. To do everything possible to make our restaurant as accessible to as many types of people as possible at this bustling crossroads in our unique mountain citySUMMARY : This position supports the Executive Chef and the restaurant team. It is a broad ranging position with primary responsibilities being kitchen management, menu development, and production coordination. The position is responsible for back of house management and execution. It works in tandem with the Executive Chef, Director of Food & Beverage and Front of House Management to create an exceptional experience for all guests and team members.ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.PrimaryOrganize and manage restaurant and event kitchen and staff during all meal periods, including service to the Foundry Workshop Lounge, Room Service and restaurant (Refinery) breakfast & brunch service. All physical and personnel components in order and maintained from start to finish. Staffing, uniforms, sanitation, menu execution and service.Schedule kitchen and event BOH staff, including managing labor cost according to weekly revenue projections and actual business levels through the week.Management and development of breakfast, lounge/dinner and banquet menusRecipe development, documentation and adjustmentOversees ordering food and operations supplies to ensure both supply and cost goals are met.Product purposing and waste control, including bulk production within seasonal calendar to maximize product quality and availabilityWork together with FOH and Exec Chef to ensure menu knowledge of service staffWork together with leadership on concept development and refinement, including menu and service refinements to reflect and enhance concept.Human resources coordination for kitchen-coaching and disciplinary actionSHAREDStaff TrainingLeadership and Staff DevelopmentDevelop and implement company systems, checklistsGuest interaction and serviceWork with FOH for execution of service/operationsExpo service as scheduledSupervisory And Team ResponsibilitiesSupervising BOH staffWorking as part of the management team wearing many hats to achieve impeccable guest experience in all areasKnowledge, Skills And AbilitiesAdaptabilityTeam Management and TeamworkAttention to detailSelf-motivated and able to work aloneOrganizational and multi-tasking skillsUnderstand, value and maximize financial performanceEDUCATION And EXPERIENCEMinimum five years experience in restaurant kitchenSignificant kitchen/restaurant operations experienceLANGUAGE And MATHEMATICAL SKILLSExcellent verbal and written communicationAbility to understand and work with computer POS software, scheduling software and spreadsheets as necessary.PHYSICAL DEMANDSSome heavy lifting required. All work involves standing for most if not all of working shift.WORK ENVIRONMENTProfessional restaurantAbility to work a flexible schedule in order to accommodate business levels.