What are the responsibilities and job description for the Sous Chef position at Red O Management LLC?
Starting at $71,000.00 (depending on experience)
Core Job Functions & Responsibilities:
- Provide direct oversight of daily kitchen operations including prep, service, sanitation, and shift flow.
- Maintain and execute companywide culinary standards with a focus on consistency, quality, and guest satisfaction.
- Work closely with the Executive Chef to ensure a smooth and collaborative environment between front and back of house.
- Act as the leader on duty in the absence of the Executive Chef, making decisions related to kitchen performance, staff, and guest experience.
- Manage labor by writing and adjusting schedules based on business levels and shift needs (final approval by Executive Chef).
- Maintain department staffing levels: assist in recruiting, interviewing, training, and onboarding new hires in partnership with HR and the Executive Chef.
- Train and mentor team members; provide consistent performance feedback and administer coaching or corrective action as needed.
- Oversee daily, mid, and closing shift procedures including staff check-ins and kitchen logs.
- Conduct kitchen line checks, recipe audits, and cleanliness walk-throughs to ensure adherence to standards.
- Review, audit, and reconcile administrative documents including timecards, invoices, petty cash, expense reimbursements, and new hire packets.
- Assist in preparing, understanding, and executing budget goals, operating statements, and cost-saving initiatives.
- Maintain proper product rotation and inventory levels through timely ordering and inventory controls.
- Uphold and enforce all food safety, sanitation, and cleanliness procedures; ensure proper equipment maintenance and report repair needs.
- Contribute to the development of menu features and seasonal changes, collaborating on flavor, presentation, and execution.
Skills & Qualifications:
- 4 years of kitchen leadership experience in a high-volume scratch kitchen.
- Strong experience in Mexican-inspired cuisine required.
- Excellent leadership, communication, and team-building skills.
- High-level understanding of labor management, food cost controls, and back-office operations.
- Strong sense of urgency, attention to detail, and professionalism.
- Bilingual (English/Spanish) preferred.
- Comfortable with Microsoft Office, restaurant POS, and inventory software.
Salary : $71,000 - $75,000