Our Sous Chefs (Sous) are a crucial part of our operations team and critical to driving high standards in food quality, cleanliness, organization, financial results, culture, and hospitality. They are energetic, experts in the hospitality industry, and care about their teams. The Sous is responsible for the daily oversight, training, and development of the BOH hourly team at their restaurant. Working directly with their Executive Chef and management team, they will set a tone of professionalism, teamwork empowerment, and excellence for the team members.

Primary Responsibilities/Requirements:

• Lives and teaches the Core Values daily.
• Always leads by example.
• Promotes and instills the 4 Star Restaurant Group’s standards.
• Available to work days, nights, weekends, and holidays.
• Works with Executive Chef to evaluate hiring needs.
• Executes plans for continued education of team members at the direction of their Executive Chef and General Manager.
• Communicates with co-managers on the team.
• Direct communication with restaurant managers and team members.
• Participates in weekly manager meetings with co-managers to discuss relevant information regarding metrics/targets, operational opportunities, or company initiatives.
• Schedules and participates in evaluations for all BOH managers.
• Identifies operational issues and presents solutions to Executive Chef.
• Always puts guests first.

Financial Responsibilities:

• Executes sales building initiatives and strategies.
• Works with the management team to build cost control habits.
• Reviews budgets for their location and understands areas of focus for financial goals, including food cost, labor, chemicals, and restaurant operations.
• Responds to sales forecasting and executes action steps from Executive Chef.
• Conducts inventory counts and variances.
• Proactively follows up on financial targets and metrics.

Operational Responsibilities:

• Understands and embraces operational changes to ensure communication and execution with the highest standard.
• Ensures the team uses and maintains all operational systems developed and implemented by 4 Star Restaurant Group.
• Demonstrates the ability to handle HR issues and create an exceptional work environment.
• Maintains a cleaning and maintenance schedule of the kitchen.
• Participates in quarterly BOH building audits and addresses issues in a timely manner.
• Encourages guest feedback and uses it to present opportunities to improve food quality and execution.
• Expedites during volume and evaluates food quality.

Work Environment/Physical Demand:

• Must be able to stand for full shifts.
• Must be able to lift at least 50 pounds.
• Requires good hearing for accurate communication with guests.
• Must be able to work in areas of loud noises.
• Requires frequent reaching, bending, stooping, and carrying.
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Must tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood, and shellfish.

This is not an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements, or working conditions. While this is intended to be an accurate reflection of the current job, 4 Star Restaurant Group reserves the right to revise the job or to require that other or different tasks be performed as assigned.

4 Star Restaurant Group provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

For more detail about 4 Star Restaurant Group, please visit example .com.

• Equal employment opportunities.
• Training and development programs.
• Opportunities for professional growth.
• Employee discounts.

• 2-5 years of Sous Chef experience in a similar fast-paced environment.
• Extensive line cook experience.
• Effective communication skills, both verbal and written.
• Basic understanding of restaurant technology, including Microsoft Office and POS systems.
• Up-to-date City and State Food Handler Certifications.
• Ability to lift at least 50 pounds and stand for full shifts.
• Passion for hospitality and people development.