1833 Club Sous Chef

**Pay based on experience | Requires flexibility to work various shifts** In this fast paced, high-energy environment where quality is essential, how do we ensure we are producing superior food products? As the VIP Lounge (1833 Club) Sous Chef you will assist the VIP Lounge (1833 Club) Chef in leading the VIP Lounge (1833 Club) Back of House by assigning work, enforcing food quality standards, and ensuring guest satisfaction. While carrying out the job duties listed below, you will contribute to our continued success by demonstrating unsurpassed guest service, a high level of integrity and ethical standards, and personal and professional dedication to our mission, vision, and values. **Principal Duties and Responsibilities (\*Essential Functions)** 1. \*Cook, create, plan, and manage the preparation of all menu items to ensure optimal guest satisfaction. Ensure that all food served is monitored for taste and visual appeal; portion control measures are followed; and level of waste is controlled through proper production levels and converted portion guidelines. 2. \*Carry out managerial responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include but are not limited to interviewing, hiring, and training team members; scheduling and motivating team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints; and resolving problems. 3. \*Oversee the daily operations of the venue including but not limited to leading pre-shift meetings; delegating tasks; conducting training; and managing opening, closing, and cleaning duties. 4. \*Enforce recipes and training procedures to maintain the highest standard of food quality. 5. \*Control the pace and quantity of production while maintaining a safe, sanitary, and organized work environment. 6. \*Assist in the development of new menus and recipes, using a strong knowledge of culinary techniques and trends. 7. \*Assist management in operating the venue within fiscal and operational guidelines through effective management of food costs, labor costs, and other controllable expenses. 8. Ensure timely inventory counts and proper rotation of stock. Assist in ordering and purchasing for the venue, coordinating with the Purchasing department as necessary. 9. Assist in ensuring guest satisfaction and providing timely, positive resolution to guest inquiries and concerns. 10. Ensure full compliance with departmental Internal Controls, policies, procedures, and regulations. 11. Perform other duties as assigned. **Job Qualifications** 1. The ability to demonstrate advanced cooking skills is required. 2. A high school diploma or equivalent and three (3) years of progressively responsible experience in a professional, classically disciplined restaurant, hotel, or club kitchen or a high volume, fast-paced, multiple station setting are required. An Associate’s degree can take the place of 1 year of experience. 3. Previous supervisory experience is preferred. 4. The ability to successfully achieve ServSafe certification within 90 days. 5. Office skills must include the ability to use standard office equipment and general knowledge of Microsoft Office. 6. The ability to maintain discretion in handling confidential information. 7. The ability to interact with guests and team members professionally, including the ability to speak in front of small groups. 8. The ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays. 9. While performing the duties of this job, the team member is regularly required to talk, hear, stand, sit, walk, climb, balance, stoop, kneel, crouch, and move for prolonged periods of time in a physically demanding, fast-paced environment. The team member is frequently required to use hands to handle or feel objects, tools, or controls, and reach with hands and arms. The team member must be able to operate a pers…