Job Details

Sous Chef - Charlotte

Puerta - 1961 East 7th Street, Charlotte, NC 28204

$60,000-65,000/hr Health, Dental and Vision Insurance. Paid Time Off. Employee Discount. Quarterly Bonuses.

Job Description

Job Overview
  • Direct Report: General Manager & Executive / Head Chef  
  • Job Summary: To execute day-to-day BOH operations. 
  • Required Abilities: Leadership over culinary team of a high volume, full service restaurant that features a thoughtfully curated made from scratch menu.  

The SC will succeed by maintaining focus in these direct areas: Guest Experience, Operational Standards, Leadership, Financial Responsibility, Training and Continuous Improvement and Professionalism.

Duties and Expectations

Guest Experience
  • Addresses guest needs promptly, treating every situation with a sense of urgency. 
  • Prioritizes guest care above all else and ensures presence in the right place at the right time.
  • Prepares and expedites food efficiently to meet ticket time without compromising quality. Sets an urgent tone that motivates BOH staff to adhere to execution standards.
  • Ensures only 100% quality food is served, showing the courage to reject anything less.
  • Actively seeks guest feedback to enhance menu quality, especially for monthly specials. Records and responds to feedback swiftly, using a proactive approach to resolve guest issues.
Operational Standards:
  • Follows all systems to ensure consistent quality control and completes accurate prep sheets daily, correcting deficiencies immediately
  • Possesses strong food knowledge, recognizing improper prep and quality identifiers for all products. Ensures 100% adherence to food quality standards by training the team on appearance, portioning, presentation, and strict recipe adherence
  • Exhibits thorough knowledge of kitchen operations and anticipates prep needs based on sales projections, adjusting pars as needed. 
  • Ensures proper staffing levels for each shift, maintaining team productivity during off-peak times
  • Communicates and resolves any defects or issues noticed within the restaurant
  • Upholds employee dress code and uniform standards. Maintains uncompromising cleanliness, proper food handling, and a safe, accident-free environment
    • Ensures the restaurant, both interior and exterior, remains clean during operational hours. Maintains "clean as you go" habits among kitchen personnel, keeping all BOH areas clean, organized, and sanitary
    • Proactively identifies and addresses cleanliness issues in both BOH and FOH areas
    • Ensures all staff strictly adheres to health code sanitation standards through comprehensive training and education
    • Maintains an uncompromising approach to security procedures to prevent losses and ensure the safety of staff and guests
    • Holds Serve-Safe certification and a Food Manager’s Certificate.
  • Adheres to proper receiving and storage procedures, utilizing the First In, First Out (FIFO) system. Recognizes and refuses sub-standard or non-spec products, ensuring accuracy by checking invoices, quantities, and verifying weights
  • Ensures all equipment is secure, clean, and well-maintained. Follows preventative maintenance schedules and addresses repairs with urgency, ensuring timely follow-up.   
Leadership:
  • Provides clear communication and sets expectations. Uses effective delegation and follow-up to achieve results
  • Holds all employees accountable to set standards and goals, ensuring consistency among managers
  • Demonstrates strong time management skills, effectively uses project/task management tools, meets deadlines, and maintains focus despite obstacles
  • Mentors and develops team members, building a strong core of key hourly employees
  • Conducts effective BOH pre-shifts daily, focusing on weekly and monthly goals to enhance performance. Attends FOH pre-shifts, communicates specials, and shares culinary knowledge 
  • Seeks honest feedback from the team, acts swiftly to address issues affecting the employee experience
  • Actively participates in management meetings, identifies relevant issues, and presents solutions
  • Fosters teamwork and lateral services between front and back of house staff to meet guest needs. Creates a supportive environment for new team members and recognizes high-performing staff.
Financial:
  • Achieves monthly food cost and weekly labor goals, quickly responds to sales variances, and manages employee productivity by checking daily labor in Toast.
  • Utilizes available tools and systems to promptly identify and address waste issues.
  • Demonstrates competency in creating BOH schedules, adjusting according to sales volume and staff needs, and submits changes to the GM for approval.
  • Manages controllable expenses, focusing on minimizing waste in linen, paper, cleaning supplies, and smallwares.
  • Understands the Profit and Loss statement and actively participates in all ops meetings.
Training / Continuous Improvement:
  • Executes and enhances training systems for all BOH employees.
  • Conducts regular performance reviews within the department.
  • Continuously seeks to improve skills by learning from others and adapting best practices from outside the restaurant or industry.
  • Develops systems to boost quality, productivity, and consistency.


Professionalism:
  • Maintains composure under pressure, handling stressful situations calmly and objectively, which inspires confidence and respect.
  • Responds positively to direction and coaching, showing respect and care for others.
  • Works diligently to maintain a positive and safe environment, ensuring ALL staff are protected from negativity.
  • Demonstrates pride in professional appearance, language, behavior, and represents The Crunkleton brand well outside the restaurant.
  • Treats everyone equally, regardless of race, color, religion, national origin, sex, disability, or familial status.
Responsibilities:
  • Sign off on all BOH training with the Executive Chef.
  • Provide daily coaching and development for the BOH team
  • Oversee daily prep sheets, review business trends and P-mix, and sign off on all prepped products.
  • Manage the maintenance and organization of all coolers
  • Complete daily line checks before each shift
  • Conduct station training and daily follow-ups
  • Ensure all dishes from all stations are executed according to specifications..
  • Handle purchasing, receiving, and storing of products while managing food costs
  • Perform weekly inventory with a second person
  • Manage daily boat features and oyster selections
  • Follow and oversee systems established by the support center.
Apply now
1957 Hospitality Group - Puerta Sous Chef jobs in Charlotte

Application Form

Do you already have a LANDED account? Log in to apply.

e.g., Retail Associate, Cashier, Shift Manager
e.g., Retail Associate, Cashier, Shift Manager

We will use it to match you with employers in your area

© Copyright LANDED. All Rights Reserved