Sous Chef

Compensation + Benefits

• Pay: $16.00 per hour plus gratuities (approximately $80,000 - $90,000 per year)*
• Medical, Dental, Vision Plans
• Paid Time Off - Including Vacation, Sick and Mental Health Time Off
• 401(k) w/ company discretionary match
• Flexible Spending Account
• Employee Assistance Program - 8 free counseling sessions annually for you and your household members
• Employee Dining and Wine Discounts
• Daily Family Meal
• Customized Educational Opportunities
• Opportunity for Advancement within the Vertice Portfolio
• Referral Bonuses
• Uniform

What you'll be doing in this role...

Under the general direction of the Chef/Owner and Chef de Cuisine, the Sous Chef works with the Vertice Hospitality team members to carry out the daily activities of the kitchen including development, preparation, and execution of dishes, and training, development, and supervision of the culinary team.

Development, Preparation, and Execution of Dishes

• Assist in developing and implementing the menus for Vertice Hospitality, including daily specials utilizing surplus product and efficient use of trim.
• Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the property.
• Be prepared to expedite service efficiently and effectively, maintaining the proper pace and food quality.  Work closely with the expeditor and service team to ensure the integrity of the guest’s experience.
• Help place orders with farms, purveyors, and other entities for the menu and daily operations.
• Work collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness and efficiency, employee training and retention.
• Attend all scheduled employee meetings and come prepared to contribute to ideation sessions.

Training, Development, and Employee Management

• Supervise the kitchen team, ensuring that direction and guidance is provided and quality standards are achieved.
• Continually mentor and provide opportunities for growth and advance the education and development of staff as it relates to food, wine, service, technique and agriculture.
• Understand and effectively communicate all policies, procedures, standards, specifications, guidelines, and training programs to staff.  
• Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures, in coordination with HR & CDC.
• Provide training and mentorship for new hires to help them assimilate into the company’s culture and understand expectations.
• Schedule labor as required by anticipating business activity while ensuring all positions are staffed when and as needed while controlling labor costs and efficiency.  Modify staffing as needed based on volume and demand. Review and approve payroll as requested and in line with company payroll processes and procedures.
• Work with Director of HR to maintain training manuals, safety program, and to schedule and conduct periodic employee evaluations.

In an ideal world, you have:

• Minimum 2+ years of culinary management experience in a fine dining atmosphere
• Commitment to quality, excellence, and genuine hospitality
• Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints
• Excellent verbal and written communication skills
• Ability to read, write, and speak English fluently
• A person of integrity; fair and consistent
• Ability to work in a standing position for long periods of time, and frequently lift up to 50 pounds
• The ability to stand, walk, climb stairs, stoop, bend, reach with hands and arms
• Flexibility with a schedule that includes evenings, holidays and extended hours
• Good math skills, and computer proficiency

 

ENVIRONMENTAL AND/OR PHYSICAL REQUIREMENTS

• Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards
• Must be able to lift and carry up to 40 pounds
• Ability to stand and/or sit for prolonged periods of time 
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment

KEY COMPETENCIES

• To have a positive impact,  taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members
• To be decisive,  accepting responsibility for making things happen, thinking ahead, and developing contingency plans
• To be an active listener,  remaining present and open, providing verbal, non-verbal, and supportive feedback, and showing our respect and empathy with one another.
• To be motivated and committed,  approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance
• To be flexible,  responding quickly and positively to changing environments
• To maintain high team focus  via cooperation and support to other team members in the pursuit of department goals
• Be a positive role model  and demonstrate the ethos of Kyle, Katina, and the management team

Each of the items listed is considered to be an essential function of the role. However, this list should not be construed as an exhaustive list of all the responsibilities of the position. Vertice Hospitality reserves the right to alter the duties of this role.

* The above represents the expected pay range for this position, that we in good faith believe we would pay for this role at the time of this posting. This range may be modified in the future.

Vertice Hospitality is an equal opportunity employer to all, regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding and related medical conditions), and sexual orientation in accordance with applicable federal, state and local laws.

Vertice Hospitality is committed to hiring a diverse workforce, sustaining an inclusive culture, fostering an environment of continual improvement, and offering opportunities for growth and career development. 

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