Sous Chef

Job Description:

Join the team at Waynesville’s first and only Scottish Pub & Restaurant! We’re a thriving, award-winning establishment celebrating nearly 4 years of success. Recognized as the #1 Pub and #2 Restaurant in Haywood County—along with numerous other awards and regional accolades—we’ve built a reputation for quality, community, and excellence.

We are looking to hire 1:

FULL TIME SOUS CHEF

Responsibilities:

Manage Kitchen Staff. Oversee staffing and training. Assist the Head Chef and oversee weekly kitchen staff schedule. Supervise cooking and prep. Ensure kitchen staff has knowledge of all menu items and executes every item correctly. Ensure kitchen staff follow safety and cleaning protocols.
Work shifts alongside kitchen staff. The Sous Chef will be working cooking line shifts along with the line cooks and quality checking presentation.The Sous Chef will need to know how to do every position in the kitchen in order to fill in wherever needed and train new staff.
Ensure that sanitation and cleaning protocols are followed by all kitchen staff members.
Inventory, ordering and receiving. The Sous Chef will assist the Head Chef in their absence.
Food Cost. The Sous chef will manage loss and ensure every loss is getting logged and documented appropriately. If the Sous Chef sees any unnecessary loss they will report issues to the Head Chef and work on a solution.

Skills:

Cooking in a fast paced restaurant kitchen
Strong leadership and management skills - can “put out fires” literally and figuratively
Leads by example, but also with compassion and a positive attitude
Works well independently and is self-motivated
Works well in a team environment and leading a team
Inventory, pars, & cost control
Familiar with kitchen sanitation measures and safety regulations
Knows how to cook on and operate flat tops, burners, ovens, and friers
Experience cooking lunch/dinner items in a restaurant kitchen.
Can lift and move boxes/objects 50lbs

Qualifications:

Minimum 4 years restaurant kitchen experience (required).
Minimum 1 year management experience (preferred).
Driver’s License and transportation (required)
ServeSafe Manager Certification or willing to get it (required).
NC Foodhandlers permit or are willing to get it (required).

Schedule:
Full time
Mostly Evenings
Weekdays and weekends

Pay:
Salary 43k/year - 50k/year depending on experience

Benefits:
Health Insurance
Dental Insurance
Shift Meal
Employee Discount

Physical Setting:
Elevated Pub/Gastropub