The ideal candidate will have the passion for hospitality that
exceeds the expectations of guests while inspiring the team. The
Sous Chef will take ownership of all aspects of the Culinary
operation and lead by example our Square One Concepts, Inc.
Adapt and flex with new guests and business needs.
Improve overall guest satisfaction based upon feedback while
achieving food cost goals.
Set Culinary expectations of quality and exceptional.
Inspire and collaborate with others.
Display leadership in hospitality by providing exceptional guest
service and employee engagement.
Support and partner with the Executive Chef to identify and
analyze competitor set.
Empower employees to provide unrivaled guest dining
Interact with guests to obtain feedback on food product quality
and respond effectively to areas of opportunity with support of the
Manage food service delivery to ensure excellent service.
Manage day-to-day Culinary operations so that guest expectations
of quality and standards are consistently met if not exceeded.
Manage the purchasing and financial controls for Culinary.
Accountable for the highest standards of cleanliness throughout
the Culinary operation.
Conduct daily taste panels to educate, create and drive sales
Ensure compliance with all applicable laws and regulations and
adherence to food safety control policies and procedures.
Talent Acquisition/Talent Management
Manage the hiring process to identify the right talent for the
Culinary team to support the Bourbon & Bones concept.
Thoughtfully engage the Culinary team to drive performance.
Provide the leadership, vision and direction to bring together
and prioritize the restaurants Culinary goals in a way that will be
efficient and effective.
Manage staffing levels to meet guest service expectations,
operational needs and financial objectives.
Ensure a high-engagement team that is collaborative, inclusive
culture by supporting an open-door environment.
Guide the growth and development of your team to support both
business objectives and personal career progression of those you
Demonstrate honesty/integrity and models appropriate behaviors
by leading by example and serving as a role model.
Maintain professional and technical knowledge by tracking
emerging trends in the restaurant industry, attending educational
workshops, reviewing professional publications, establishing
personal networks, and/or benchmarking best practices.
Required to be available to work nights and weekends inclusive
Any other reasonable request/duty made by your Supervisor
Prior experience working in a mix of quality high volume and
upscale modern contemporary restaurants required. Steakhouse
2 years Management experience with 1 year within the role of
Systems knowledge- Aloha and Hot Schedules. Restaurant 365