Sous Chef at Royal Tavern

Royal Tavern is seeking an experienced sous chef to join our team! Royal Tavern is a neighborhood gem; historic, iconic and welcoming. It has always been a meeting place which is all inclusive; vegan to carnivore, wine-centric to non-drinker. There is always something for everyone. Our food and beverages are important. The guests and neighborhood are paramount. Our group offers two weeks paid vacation after 6 months, health benefits, 401k, in-company dining benefits, as well as a positive work environment. 

Sous Chef Key Responsibilities:

• Direct supervision of the kitchen employees on a daily basis, ensuring policies and processes are being followed and inspecting operational flow on a continuous basis.
• In partnership with the Executive Chef; responsible for the efficient and effective running of the kitchen ensuring that operating costs are minimized.
• Assist with the hiring, on-boarding and continuous training of kitchen employees.
• Check that kitchen equipment is being used and maintained properly.
• Responsible for food quality and consistency of menu items, ensuring a positive guest experience.
• Work a station and serve as an expeditor for the kitchen as needed.
• Ensure all dishes coming out of the kitchen meet the standards of the restaurant.
• Assist with managing labor, adjusting schedules as necessary to meet business needs and financial targets
• Ensure compliance with department of health standards, maintaining superior cleanliness and sanitation in all kitchen areas.
• Provide training and support to Front of House employees, to include menu knowledge and how to meet dietary needs.

Sous Chef Qualifications:

• Previous culinary management experience in a full-service restaurant. 
• Serve Safe certified food manager preferred.
• Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Ability to multi-task and work in fast paced environment while effectively delegating tasks.
• Must have understanding of food cost and how to align inventory with business demands.
• Must be proficient with computers and have excellent written and verbal communication skills.
• Must be able to work a flexible schedule to include weekends and holidays.
• Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.
• Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead.
• Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.