Sous Chef

Since 1968, the brand has grown through company-owned and franchised locations. Training programs move crew members into shift lead and management roles. We started in 1968 and have grown to about 3,900 people.

Overview

This Sous Chef runs the line on dinner service and handles ordering, scheduling and food cost. Seasonal menu, local farms.

Job duties

• Develop menu items and specials and write recipe cards.
• Lead pre-shift meetings with the kitchen and front of house.
• Manage inventory and run month-end counts.
• Place orders with vendors and check in deliveries.
• Cost recipes and keep food cost within target.
• Run the pass during service and keep tickets moving.
• Step in on any station when the line is short.

Required qualifications

• 2+ years of kitchen experience, including at least 2 in a sous chef or kitchen manager role.
• Calm under pressure and good at teaching.
• ServSafe Food Protection Manager certification.
• Basic computer skills for ordering and scheduling software.

Nice to have

• Experience opening a restaurant.
• Culinary degree.

Schedule: 50 to 55 hours a week typical

Starting pay: $69,000 to $84,000 a year, depending on experience and certifications.

What we offer

• Health, dental and vision coverage starting on day one.
• 401(k) with a 100% match up to 5%.
• Paid time off.
• Dental insurance.
• Employee discount.
• Flexible spending account.

We are an equal opportunity employer. If you need an accommodation during the application process, let us know.

This position requires a background check.

Interview process: a phone call, a meeting with the hiring manager, and a final conversation with the team.

Start: Immediately.

Demo job created on 11jobs for testing and demonstrations. It is not an actual opening at Bracken Restaurant Group.