Sous Chef

Required Years of Experience

3 years

Job Details At Buttercup, you must be motivated to positively influence the kitchen team to follow the direction of kitchen management according to Buttercup policies in addition to running a specific station. You will also ensure the quality and timely preparation of exceptional dishes by following Buttercup service standards. The Sous Chef plays a crucial role in ensuring the success of service and guest satisfaction. In addition, the Sous Chef directs and guides the kitchen team to plan, organize and prepare the kitchen for service.

A successful Sous Chef is a strong communicator, organized and demonstrates in-depth knowledge of global cuisines, stations on the line, cooking styles, ingredients, equipment and processes. They must also be a creative and open-minded professional with strong leadership and management experience looking to share their passion through the dishes on the Buttercup menu.

A successful Buttercup Sous Chef maintains a positive and influential attitude, is obsessed with details, process driven and flexible while working under pressure to ensure seamless communication is maintained within the kitchen team.

A Buttercup team member holds themselves and their teammates accountable to the Buttercup service standards and values. A Buttercup kitchen member is professional, organized, and polished! Main Duties

• Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure
• Maintain Health and Safety standards
• Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business
• Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served
• Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform as well as disciplinary procedures are followed when applicable
• Ensure teamwork and synergy exists between the front and back of house staff through proper communication and delegated tasks

Required Skills/Qualifications:

• Minimum of 3-4+ years of experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes
• Culinary trained and professional who is passionate and curious to develop and grow as a Chef
• Must be able to work flexible shifts and schedules across seven days, including weekends and holidays as needed
• Maintain a sharp, neatly-groomed and polished appearance at all times
• Experienced managing P&Ls, labor, purchasing, vendors and quality control while providing results in revenue
• Must possess consistent and stabile work experience & encompass the desire to operationally support the business as an individual contributor and leader
• Must have Food Serve Safe certification, Allergen certification and have experienced with local sanitation regulations
• Well-versed and timely email etiquette as well as written and verbal communication
• Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations
• High school diploma or equivalent trade school certification

Physical Requirements:

• Must be able to seize, grasp, turn and hold objects
• Must be able to move, pull, carry or lift at least 50 pounds
• Must be able to occasionally kneel, bend, crouch and climb is required
• Must be able to perform physical activities such as lifting, cleaning, and stooping
• Must be able to stand, walk, lift, and bend for long periods of time
• Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat

What's in it for you?

• Competitive compensation
• Health Care: Full time employees are eligible for full benefits; Medical
• Paid Time Off: Full-Time Employees have sick days + vacation days
• Opportunity to work alongside a team trained in top-tier hospitality concepts
• Career Development: The Buttercup management team is committed to the professional development all of their team members across both Secret Menu Hospitality properties and will champion each members growth. The Buttercup management teams backgrounds include experience at Scofflaw, The French Laundry, Frantzen, and The Ritz-Carlton.
• Team Discount: Take advantage of your 20% team discount at Buttercup
• A dynamic and supportive work environment where your contributions are valued

Compensation Details

Compensation: Salary ($50,000.00)

Benefits & Perks: Health Insurance, Paid Time Off, Dining Discounts

Required Skills

Ability to Influence and Motivate a Team

Attention to Detail in Food Preparation

Ability to Work Under Pressure

Capability to Accommodate Dietary Restrictions

Ability to Develop and Mentor Team Members

Strong Problem Solving Skills

Ability to Maintain High Standards of Food Quality

Experience in Managing Kitchen Staff

Knowledge of Food Production Processes

Ability to Maintain a Positive Work Environment

Experience in Conflict Resolution

Ability to Adapt to Changing Situations

Commitment to Continuous Professional Development

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