Sous Chef at The Compton

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Ropeswing Hospitality, LLC

Sous Chef at The Compton

Bentonville, AR
Full Time
Paid
  • Responsibilities

    About The Role:

    The Sous Chef serves as a key culinary leader, assisting in the management of back-of-house operations across restaurant(s) while ensuring consistent execution of the Executive Chef's culinary vision. This role requires strong leadership skills to oversee production, plating, and prep organization during high-volume service periods and special events. The Sous Chef will collaborate closely with the Chef de Cuisine and Executive Chef to maintain operational excellence, food quality standards, and team development across multiple kitchen outlets.

    Benefits/Perks:

    • Medical, Dental, Vision Benefits for Full-Time Employees.
    • 401k match for Full-Time/Part-Time Employees after 2 months of service (must be 21 years or older).
    • Employer paid Short-Term/Long-Term Disability and Life Insurance benefits.
    • Paid Time Off + Company Holidays
    • Maternity/Paternity Leave + Bereavement Leave
    • Cell-Phone Allowance
    • Employee Assistance Program
    • 50% discount at Ropeswing establishments for employees and up to 1 guest

    Additional details concerning Benefits/Perks will be provided at time of employment.

    Essential Functions & Duties:

    Culinary Operations & Leadership

    • Execute and uphold Executive Chef's menu and recipes during all service periods, ensuring consistency and quality across all outlets
    • Take leadership on production, plating, and prep organization during events and restaurant hours
    • Provide kitchen operations guidance when designated by supervisor to kitchen staff to ensure compliance with Company resource management and speed of service standards
    • Float to other kitchens to provide support and uphold consistency in execution across all locations
    • Collaborate with the Executive Chef to create seasonal menus and design new dishes that reflect culinary innovation and market trends

    Food Quality & Cost Management

    • Ensure food quality while maintaining cost consciousness and awareness of seasonal availability
    • Monitor portion control and food handling techniques to optimize both quality and profitability
    • Maintain consistency in recipe execution and presentation standards across all service periods

    Inventory & Procurement

    • Support procurement and inventory processes across assigned outlets
    • Track, record and replenish inventory, utilizing local and national sourcing outlets to ensure optimal product availability and cost efficiency
    • Collaborate with management to forecast needs and minimize waste while maintaining quality standards

    Team Development & Training

    • Help hire, train, and coach cooks and prep team members to build a skilled and cohesive kitchen team
    • Train staff on menu prep, portion control, and food handling techniques to ensure operational consistency
    • Provide ongoing mentorship and performance feedback to support team member growth and development

    Safety & Sanitation

    • Ensure all prep and service meet food safety and cleanliness standards in compliance with health regulations
    • Safeguard kitchen safety and sanitation management through consistent monitoring and enforcement of protocols
    • Maintain clean, organized, and safe work environments across all kitchen areas

    Administrative & Communication

    • Assist the Executive Chef in culinary and administrative functions as directed to ensure efficient kitchen operation
    • Communicate effectively with Front of House Managers to ensure seamless service coordination
    • Maintain accurate records related to inventory, staff scheduling, and operational metrics as required

    Professional Standards

    • Self-manage professional responsibilities including adherence to attendance policy, proper clock in/out procedures, and dress code compliance
    • Be proactive in accomplishing duties and identifying opportunities for operational improvement
    • Adhere to all Company policies and procedures while maintaining the highest standards of professionalism
    • Perform all other duties as assigned by supervisory staff

    What You Need to Get the Job Done

    • An Associate’s Degree in culinary Arts is preferred
    • A minimum of 5 years line cook experience in a high-volume kitchen
    • Knowledge of inventory tracking and par systems
    • Experience ordering food and supplies
    • Made-from-scratch cooking experience preferredKitchen staff supervision experience preferred

    Employment contingent upon completion of a satisfactory background check.

    In our commitment to wellness in the community, Ropeswing is proud to offer a smoke-free environment for all of our guests and employees.

    Ropeswing is an Equal Opportunity Employer, and we value diversity. All employment is based on merit, qualification, and business need.