Location: Salt Lake City International Airport

Position Summary:

A Sous Chef, under the supervision of the General Manager and Executive Chef, is responsible for all day-to-day BOH restaurant operations. This includes BOH hiring, manager/employee development and training, performance documentation, adequate staffing, adherence to all MCA policies and procedures, inventory, cost control, sanitation, safety, and responsibility for daily reporting, prep sheets, temp logs, and other documentation to be determined. Being a role model/leader with the ability to solve problems, make informed decisions, and manage the workforce and time wisely to achieve maximum results.

Responsibilities:

Ensures responsibility for daily opening and closings, including protocols and accurate documentation
Monitor and ensure quality, effective, and efficient kitchen operations
Execute all MCA Operating Procedures and ensure that they are adhered to by all employees
Participation and contribution to management meetings
Lead and ensure pre-shift/post-shift meetings and communication with staff
Ensure that all subordinate management duties and assignments are performed according to MCA protocols and completed in a timely manner
Ensure that all deliveries are recorded and reconciled with original purchase orders
Ensure organization and freshness of stock, and oversee replacements as needed
Ensure level of inventory per MCA/Brand standards and freshness, while adhering to budget
Complete and accurately place all required orders for the operation while monitoring weekly spending amounts so that they are in line with weekly targets/budgets
Ensure that production of all food adheres to the strictest company specifications
Recommend menu development as appropriate for a restaurant concept
Identify strategies that lead to increased revenue, and lead and execute employee training and implementation
Ensure food preparation, ingredient freshness, and control, appropriate cooking, presentation, and customer satisfaction
Ensure standards of cleanliness and organization in the kitchen
Ensure that all waste, store transfers, promotional stock, and breakages are documented
Ensure hiring the highest quality staff; ensure orientation, training, development, and performance management
Ensure adequate staffing for busy periods, and management/supervisory assistance as needed
Maintain weekly staff schedule ensuring fair distribution of hours to all staff, using the most cost-effective staffing, and adhering to staffing budget
Ensure that all staff is punctual and dressed in the correct uniform
Develop managers/assistants to address staff training, development, and discipline, using MCA company standards and procedures
Ensure the recording of any injuries/illnesses/accidents that occur, no matter how minor, using correct accident reporting procedures
Ensure that menu/new product briefings are carried out regularly with all employees
Work closely, and communicate with the Corporate/Concept Chef to always ensure a smooth operation
Coach, mentor, and develop the management skills of assistants and supervisors. Document performance issues as needed
Ensure all work is carried out in compliance with Health & Safety regulations
Ensuring all management and staff are engaged in their work, and problems are dealt with in a humane, consistent, and professional manner
Oversee and ensure customer service per MCA standards
Maintain regular communication with Restaurant Management Teams, GM, and Director of Operations
Deal with inquiries from customers in a courteous/professional manner
Keep abreast of changes in food compliance and MCA company standards and practices
Responsible for ensuring all storerooms and loading areas are clean and always organized

Qualifications

2 years + professional culinary training and/or work experience as a Kitchen Manager, Supervisor, or Chef
Concept restaurant or fine dining experience preferred
Exemplary product knowledge, skill, and presentation
Working experience in operations budgeting and forecasting
Excellent interpersonal skills
Ability to hire, train and supervise kitchen crewmembers
Excellent verbal and written communication skills
Commitment to company protocols, food excellence, and leadership
Demonstrated leadership ability; ability to lead by example
High integrity and honesty
High Work Ethic, passion, and commitment
Ability to work full-time hours to manage the operation, including weekdays, weekends, and Holidays
Demonstrated coaching and development skills
Ability to train and delegate
Follow-through and dependability
Adherence and modeling of all MCA policies and procedures
Knowledge and commitment to safety and food sanitation
Health Department approved Food Handler Manager Certification

Job Type: Full-time

Pay: $55,000.00 - $65,000.00 per year

Benefits:

401(k) matching
Dental Insurance
Health insurance
Vision insurance

Experience level:

2 years

Shift:

10-hour shift
8-hour shift
Day shift
Evening shift

Supplemental pay types:

Quarterly bonus

Weekly day range:

Monday to Friday
Weekend availability

Work setting:

Casual dining restaurant
Fine dining restaurant

Experience:

Chef/Kitchen management: 2 years (Preferred)

Work Location: In Person

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