Clementine is finally seeking a new Sous Chef

Clementine is a family-owned, casual neighborhood restaurant serving up seasonal eats inspired by global flavors. We aspire to be the restaurant our customers can count on for a consistent and satisfying weekday meal as well as something that feels like an adventurous night out. We opened in 2018 and are looking for a sous chef. Clementine is owned by a husband and wife team, who are involved in all day to day aspects of the restaurant. This career position is for someone who is passionate about food and in love with wine service, who is excited to lead by example, able to sell a unique experience, enthusiastic to train staff daily; as well as be unafraid to wash dishes, polish glasses, or bus tables.

Job Description

At Clementine, we relate our success directly to the strength of our staff. To continue operating at our high standards, we seek an experienced manager to join us. The ideal candidate has previous managerial experience and demonstrated leadership abilities. You’ll have proven experience overseeing operations, familiarity with ordering daily, providing direction to 4+ staff, menu/ recipe development, and extensive wine knowledge. You will be responsible for interviewing, hiring, training, and coaching the line and stewarding team. As the sous chef, you will create incentives for employees and evaluate their efficiency and productivity. Additionally, you will collaborate with owners to develop strategic plans for business growth based on short-term and long-term goals, communicate those goals to the team, and guide them to success. You’re an expert communicator with a strong ability to delegate responsibilities.

Ultimately, you’re driven by the desire to lead a team toward maximum productivity and efficiency while providing excellent hospitality. This is a full-time, hands on leadership position, we purposefully do not have an office so you will be in the kitchen managing during operating hours and guiding the end of the night procedures. You are someone who does not get bored easily and is enthusiastic about day to day operations long term.

Sous Chef Manager Duties and Responsibilities

Oversee day-to-day BOH operations.

Understand EXPO

Provide leadership at all levels of the organization.

Understand, communicate, and embody the company vision and values

Recruit, onboard, and train high-performing employees to achieve consistent quality, profitability, and business plan objectives.

Evaluate employee performance and provide additional coaching and support as needed.

Provide guidance and feedback to help staff strengthen specific knowledge/skill areas.

Understand, review, and manage profit and loss statements and account for costs and revenue- specific to food cost and labor cost.

Develop strategic plans for greater efficiency and optimized productivity with owners.

Periodically review and improve organizational effectiveness by developing processes, communicating with ownership, overseeing employees, establishing a highly motivated work environment, and creating innovative approaches for improvement.

Consistently uphold standards of excellence and quality.

Seek out opportunities for growth by developing new business relationships.

Extensive food knowledge, ability to follow and maintain a recipe program. Meet monthly food cost goals. Train staff about food and recipes. Interact with guests on a daily basis with service and questions.

Interact, build, and maintain relationships with guests during service.

Able to be to work on time, work 12 hours on your feet, and lift up to 50#.

Work with the PR team to create and promote new ideas and meet their deadlines in a timely manner.

Daily and Monthly Responsibilities

Oversee day-to-day operations. Assign weekly performance/ quality/cleanliness goals to staff and self, and ensure their completion. Inclusive of ordering through multiple platforms.

Maintain project timelines to ensure tasks are accomplished on time.

Develop, implement, and maintain kitchen cleanliness/organization plans.

Delegate responsibilities to the proper employees, while enforcing all policies, procedures, standards, specifications, guidelines, training programs, and cultural values.

Respond to communications in a timely and respectful manner- i.e. guest emails, owner phone calls and texts during business hours.

Resolve internal staff conflicts efficiently and to the mutual benefit of those involved.

Skills and Qualifications

Proven experience in a managerial role.

Strong decision-making capabilities.

Above-average communication, collaboration, and delegation skills.

Proven ability to develop and maintain financial plans.

Ability to motivate and lead people, and hold employees accountable.

Strong working knowledge of operational procedures.

Time management skills, ability to prioritize tasks to ensure that projects are completed by deadlines, and capacity to streamline processes to maximize productivity.

Negotiation and mediation skills. Able to resolve conflicts efficiently and favorably.

Decision-making skills and understanding of how to determine the best course of action to achieve company goals.

Utilizing problem-solving skills to analyze past and current performance and recommending ways to improve productivity and profitability

Preferred Qualifications

Culinary degree/Bachelor’s degree in Culinary or a related field

Previous performance evaluation experience

Working knowledge of human resources processes

Experience with Resy, Square, and Eventbrite (or similar programs)

Minimum 3 years in a previous restaurant manager position

Compensation

2 weeks paid vacation per year

Access to high level health insurance, with a portion paid by employer

Base salary with opportunity for quarterly bonuses based off of food cost and labor cost

Uniform Allowance