Sous Chef - The Rose Wine Bar

The Rose just celebrated her tenth year as South Park's favorite Natural Wine Bar and Restaurant. We cook everything from scratch and buy from local farms. Menus change seasonally and there is much to learn and much to teach. Join us!

The Sous Chef serves as an example of excellent guest service for both internal and external guests. This position is responsible for working closely with Chef de Cuisine and management to maintain a consistent experience that is in line with the values of the Company. The Sous Chef provides support to management and the team by leading by example and in the pursuit of excellence.

Responsibilities:

Culinary Leadership:

Knowledge of all stations and willingness and ability to train new and current cooks on the line

Attend kitchen leadership meetings, contributing to the leadership team in a meaningful way

Collaborate with chef to create and modify the restaurants menu based on food cost, and seasonal availability

Operational Leadership:

Complete shift notes to report on nightly activity to management

Responsible for proper walkin organization and maintenance

Responsible for ensuring proper shift and kitchen closing

Ensure proper stocking, rotating and storing product, inventory, and ordering based on company systems

Oversee and maintain location inventory, ordering, and waste

Executing weekly orders of proteins and dry good

Knowledge and execution of systems for inspection and receiving orders and properly filing vendor invoices

Maintain clean and organized workstations that are cohesive with the Company’s philosophy, culture, and standards

Participation in pre-shift and maintenance of food boards with staff

Promote and ensure that facility, employee, and food safety training and sanitization are consistently practiced by all team members

People Leadership:

Cultivate teamwork by being an example and supporting brand initiatives through teaching.

Provide support to ensure that all team members can take their lunch breaks

Set the team up for success by working with management to anticipate business needs, recognizing, and removing roadblocks

Acting as BOH coordinator with FOH in the CDC’s absence.

Working with line cooks to create accurate prep and order lists

Leadership Behaviors:

Act with integrity, honesty, and knowledge that promote the Company’s culture, values, and mission

Recognize or seek areas of improvement and offer positive solutions for change; publicly acknowledge a job well done

Champion a safe and harassment, discrimination, and retaliation-free workplace environment

Have a sense of ownership to the brand and is accountable for personal performance

Operate within the location daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy. and initiative

Skills:

Able to multi-task without sacrificing quality and service

Ability to educate, and direct the work of others

Have a working knowledge of computer word processing programs and POS systems

Organized with a strong emphasis on attention to detail and time management

Strong sense of urgency and consistent in meeting daily deadlines

Independent thinker that is willing to take initiative

Adjust leadership style as necessary to cultivate a results driven team

Desire to learn and implement new skills regularly

Qualifications:

A track record of progressive responsibility in the kitchen with an emphasis on scratch cooking

ServSafe Certified

40 - 50 hours per week (may occasionally increase based on business needs)

Pay is hourly + tips ($5 - $9/hour)

Healthcare + 401k for full time employees.