Benefits:

401(k)

Competitive salary

Dental insurance

Employee discounts

Free food & snacks

Opportunity for advancement

Paid time off

Parental leave

Training & development

Vision insurance

Buck & Rider is hiring Sous Chefs who are ready to embrace our exciting growth. Dedicated to leadership within the restaurant our sous chefs help make up the heart and soul of the back of house. Leading culinary teams while managing the daily food service operations in an extremely high-volume environment. We're talking 15+ million in annual sales!

Day in the Life:

Lead an extremely high-volume, scratch kitchen with execution

Meets brand standards in all practices and procedures

Provides clear direction throughout the shift

Performs regular line checks throughout the day to ensure quality of all items

Exemplifies guest satisfaction through memorable culinary experiences

Promotes a fun and positive work environment

Collaborates with all other Managers to achieve a common goal

Assists with scheduling, interviewing, hiring and training

Will engage in prep and line cooking as needed

Contributes to maximizing financial success for the restaurant

Adhere to all company safety and sanitation policies and procedures

Benefits:

Benefits Day One! Medical, Dental, Vision

Company paid life insurance policy

2 weeks paid vacation plus 2 floating holidays

Opportunities for advancement within an innovative and growing brand

Employee referral program

Paid Training

Full dining comp at all Buck & Riders and Ingo's locations

Paid parental leave

Closed on Thanksgiving and Christmas

Strong company culture of respect and teamwork

The company reviews CDC guidelines and complies with Federal, State, and local rules to keep our team members and guest safe

Requirements:

2+ years of prior culinary experience in high volume atmosphere

Must be able to communicate effectively with both co-workers and guests

Exposure to managing inventory, costs of goods, labor and overall financials

Must be able to stand and walk for periods of eight to eleven hours in length each shift

Must be able to operate kitchen equipment as well as have the ability to use knives appropriately and maintain integrity

Have a current Food Handler's/Servesafe card or ability to obtain