Sous Chef
ID:1012820373 - B
Location:Brookside (Brookside Plaza & W. Meyer Blvd)

Red Door Woodfired Grill is a locally-owned, growing restaurant group, currently looking to expand our Red Door team at the Brookside location. We have an exciting opportunity for talented individuals to join our team in the role of Sous Chef. Must have a PASSION for food and the industry, and the ability to convey that at all times, both in quality of our food and service to our guests.   

Red Door Grill Sous Chefs produce food, made from scratch, with fresh ingredients, by a happy empowered BOH team.

Summary of Position:
Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Our kitchen leaders thoroughly understand the Red Door Grill “upscale neighborhood joint” vision, and provide an outstanding dining experience for our many guests. RDG Sous Chefs enjoy training and coaching others to succeed.

Duties & Responsibilities include:
  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
  • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
  • Fill in where needed to insure guest service standards and efficient operations.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
  • Assist in the training of kitchen personnel in safe operation of all kitchen equipment and utensils, cleanliness and sanitation practices
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
  • Insure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
  • Assist in maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
  • Check and maintain proper food holding and refrigeration temperature control points.
  • A minimum of 3 years’  experience in a Sous Chef role, in a high-end casual dining environment
  • Supervisory, leadership, management and team development experience a plus
  • Solid history of stable career progression
  • Ability to uphold, implement and develop effective processes
  • Purchasing experience
  • Possess attention to detail skills
  • Unquestionable integrity
  • Measurable achievements in sales growth, employee development and cost controls
  • Ability to communicate clearly with kitchen and dining personnel and guests
Physical/ Environmental Requirements:
Ability to work in a standing position for long periods of time (up to 10 hours)
Ability to stand, bend, twist, push, pull, carry, stoop, and lift up to 50 lbs

We believe in finding the right people for the right positions, whose vision is one of providing a guest experience that exceeds expectations every single time. We offer a competitive wage and benefits package, including health, dental, vision, & life insurance, 401(k), and paid time off. Salary commensurate with skills/experience. Submit resume with salary requirements. EOE.

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