1983 is looking to hire an organized and knowledgeable Sous Chef to manage our kitchen, mentor and train staff, and serve as a replacement in team members' absence. To ensure success at 1983, you should be creative, service-orientated, and level-headed.

Supervisory Responsibilities:

• Kitchen Management : Oversee food preparation, plating, and service to maintain consistency and quality.
• Staff Training : Mentor and train junior chefs, ensuring adherence to kitchen standards.
• Inventory & Cost Control: Manage ingredient sourcing, food costs, and waste reduction.
• Health & Safety Compliance: Ensure proper sanitation, food handling, and adherence to safety regulations.

Duties/Responsibilities:

• Plan and direct food preparation and culinary activities
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Performs other duties as assigned.

Essential Cooking Skills

• Advanced Knife Techniques : Precision cutting for fine dining presentation.
• Sauce & Stock Mastery: Ability to create complex, balanced sauces and broths.
• Plating & Presentation: Expertise in elegant, refined plating techniques.
• Specialty Cuisine Focus : Deep knowledge of modern and classic techniques across multiple cuisines.

Required Skills/Abilities:

• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

Background Requirements

• Culinary degree or equivalent professional experience.
• Minimum 3-5 years in a professional kitchen, preferably in fine dining.
• Strong leadership, organizational abilities, and expertise in high-end cooking techniques.
• Valid Food Manager Certificate

Physical Requirements:

• Ability to traverse all parts of the restaurant quickly.
• Prolonged periods sitting at a desk and working on a computer.
• Must be able to lift 25 pounds at times.

Benefits:

• Generous paid time off
• Medical, dental, vision, life
• 401(k) with company match
• Employee Discount
• Referral Program
• Flexible Schedule
• Paid Training
• Free Parking