Hourly Sous Chef - Devils Backbone Basecamp Brewpub & Meadows

The Hourly Sous Chef is responsible for supervising the kitchen efforts, including all food preparation and personnel management in the absence, or on behalf of, the Executive Chef. This position, while working the line, also completes the tasks of Lead Line Cook. This position will oversee the performance of all hourly kitchen staff and assist in performance management. The Hourly Sous Chef is an experienced position in the kitchen with the ability to use all equipment necessary (Flat Top, Grill, Sauté, Deep Fryer, Salads, Smoker, and Pantry), and possess the training and skills to perform all tasks to achieve the highest quality at the Chef’s discretion. This position is responsible for product consistency in the absence of the Executive Chef. This position also serves as the expediter when the pace of business warrants. Daily Duties, Functions, Responsibilities · Leads Kitchen in all food safety sanitation measures and creates a plan to improve any areas needed. · Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment. · Assumes 100% responsibilities for quality of products served. · Acts as the personnel manager in place of the Sous Chef and/or Executive for the relevant shift. · Oversees and executes kitchen open and close procedures. · Maintains and oversees all aspects of food quality control for the relevant shift and weekly production. · May oversee a functional area of the kitchen operation such as the outdoor grill or prep area on behalf of kitchen management. · Completes all kitchen tasks as needed · Other duties as assigned. Minimum Knowledge, Skills, and Abilities · 5 years as lead culinarian in high volume kitchen operation. · Ability to manage personal responsibilities in a high-stress, fast-paced working environment · Ability to master all equipment in the kitchen. · Ability to prepare a weekly plan to accomplish weekly goals. Education and Experience · Back house experience required 5 years. · Virginia Driver's License or ability to possess one Physical Conditions and Nature of Work Contacts · Regular contacts are made with individuals from within the Back of House and Front of House divisions · Communication is always cooperative in nature. · Work takes place in a hot, wet, humid, and loud environment for prolonged periods. · Lifting to 60 pounds repetitively. · Conducts work in a standing position; job requires frequent standing, walking, bending, stooping, and lifting. · Requires frequent operation of a variety of kitchen machine/equipment. · Requires the ability to manipulate enormous quantities of food, dishware, cookware, etc. with hands. The Hourly Sous Chef is responsible for supervising the kitchen efforts, including all food preparation and personnel management in the absence or on behalf of the Executive Chef. This position, while working the line, also completes the tasks of Line Cook. Job Type: Full-time Pay: From $22.00 per hour Benefits: 401(k) 401(k) matching Dental insurance Flexible schedule Health insurance Paid time off Referral program Vision insurance Work Location: In person