Sous Chef | CASA NEOS

The Sous Chef is responsible for assisting the Executive Sous Chef in the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration.

The ideal candidate will exhibit culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. This includes assisting in supervising all kitchen areas to ensure a consistent, high-quality product is produced.

Key responsibilities:

• Adhere to all company policies as stated in the employee handbook.
• Manage physical inventory, including storage areas, freezers, coolers, and spice racks.
• Conduct daily high-cost perpetual inventory and data entry for inventory, purchases, invoices, sales, and ending inventory.
• Monitor food costs, follow order guides, and understand F&O quality and pricing standards.
• Review labor costs, schedule coverage, and manage daily and weekly food purchases.
• Oversee new hire and termination procedures, food par levels, and plate ware communication with FOH.
• Ensure sanitation standards are met, including temperature logs and HACCP reviews.
• Maintain organization of the back of house, including storage, prep, line, and dish areas.
• Lead teamwork and training, ensuring all recipes and food preparations meet restaurant specifications and quality commitments.

Requirements:

• College degree or culinary school degree preferred but not necessary.
• Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant.
• Computer knowledge (Excel, Windows, POS, etc.) is required.

The salary for this position ranges from USD 70,000 to 80,000 per year.