Sous Chef - Roots Second City at Utopian Tailgate

The Fifty/50 Restaurant Group is looking for a driven and energetic individual to join their team as a Sous Chef at Professor Pizza and Utopian Tailgate. Duties will include staff development, training, coaching, and recipe testing and development, while upholding standards for safety and sanitation. As a Sous Chef, you will be working closely with the Executive Sous Chef and General Manager in overseeing and executing the vision of the restaurant. A Sous Chef will be responsible for working a station in the kitchen while also being a key leader and operator in our BOH systems and organization. A successful candidate will play a key role in contributing to our Guest satisfaction while also be able to manage their cost of goods and labor, in a way for the operation to be profitable.Essential Functions: Set up and stock stations with all necessary mise en place Answer, report, and follow instructions from Executive Sous Chef and General ManagerPrepare food for service Cook menu items with the rest of the kitchen staff Maintain a positive and professional approach with your teamEnsure that food comes out simultaneously with high quality and consistency, in a timely manner Comply with nutrition and allergy regulations and standards Help with preparationOther Functions:Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisorComply with health and food safety standards, restocking items and cleaning Managing food cost and labor cost Physical Functions: Ability to stand/walk a minimum of 10 hours or as neededMust be able to exert well-paced and frequent mobility for periods of up to 10 hours or as needed Be able to lift up to 50 pounds, frequently Will frequently reach, feel, bend, stoop, carry, finely manipulate and key in dataWork in both warm and cool environmentsMust be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish Returning unused items after service to the correct inventory location, or storing cooked goods for use at another serviceQualifications, Education and Behavior:At least 18 years oldHave a minimum of 1 year line cook experience Ability to work quickly while maintaining safety standards and proceduresAbility to properly handle a knife, confidentlyFood Service Sanitation Manager CardAllergens CertificateAbility to work in high volume environments Ability to work early morning hours or late evening hours Ability to work consistent schedule 5 days per week Understanding of various cooking methods, ingredients and how to use kitchen equipmentRequired Skills:CommissaryEnforcement Of Safety / Sanitation StandardsFood Cost OptimizationFood Safety KnowledgeFryingGeneral knife handlingInventoryKitchen Cleaning/SanitationKitchen ManagementMeat CookeryOn-site Special EventsOrdering / Purchasing / Receiving / Organizing Pizza CookingPortioningPurveyor/Local Farmer RelationshipsSautéSchedulingTeam DevelopmentExpeditingMicrosoft OfficeP&Ls