brick + brine Sous Chef – Greenleaf Hospitality Group

What You’ll Be Doing

Assist Executive Chef with coordination, preparation and evaluation of food quality
Assist with food and labor cost control by utilizing best practices and departmental procedures
Responsibilities for selecting, training, motivating and developing culinary staff
Ensuring proper sanitation, cleanliness and organization of the kitchen in accordance with our own policies and policies and those set forth by the county health department
Creating a positive, professional environment for all staff members to grow and learn in – using listening skills and communication techniques to enhance the presentation and implementation of ideas
Providing administrative support as needed to the Executive Chef
Commitment to team service, that prides on the premiere quality of guest service, standards and perfection
Leading talented people to achieve profitable return to the owner, world class guest loyalty, high performance culture, and continuously improving talent
Increasing Kitchen team’s effectiveness through implementation of sound business practices processes and systems
Leading and supporting all facets of kitchen operations with an eye towards growth and success.
Ensuring proper sanitation
Manage food Inventory and recipe administration