Sous Chef

Description Position at Tender Greens Our Sous Chefs are responsible for assisting the Executive Chef and Restaurant Manager in the overall management of daily restaurant operations and leading the team members. It is the expectation that the Sous Chef is fully certified in all Team Member Front of House and Back of House positions. As the Sous Chef, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as: Guiding your team by exemplifying exceptional customer service and fostering an enthusiastic and uplifting environment Ensuring team members adhere to established policies and procedures Advise Executive Chef of any employee related issuesReport guest & employee injuries at the time of injury following People Service protocolEnsuring team member safety training is completed in a timely manner and safety standards are adhered toEnforcing safe work behaviors to maintain a safe environment for both guests and Team Members Ensuring Covd-19 protocol by taking employee temperature daily, abiding to Covid-19 communication & reopening plan, and filling out the confirmed/possible Covid-19 case questionnaire Supervising restaurant opening and/or closing procedures and any other daily procedures while the manager on dutyAssisting in daily catering ordersConducting daily line checks in player linkFollowing up on and resolving guest complaints Submit electronic expense reports to Accounts Payable (Concur) on a weekly basis.Conducting nightly notes Use Purchase Tracker daily by entering invoice and salesAssisting with daily administrative duties and special projects as needed Qualification Requirements for this position are: Bachelors/ Associates Degree in Hospitality, Restaurant Management, Culinary or equivalent education and work experience; preferably in a high-volume restaurantDemonstrated leadership skills, including coaching, directing, and motivating a team Solid base knowledge of culinary technique and its practical application Must enjoy and be able to succeed in a fast-paced and high stress work environmentCustomer service focused and solution oriented Ability to work a flexible schedule based on restaurant needs Commitment to continuing culinary development in both technique and perspective Proficient in MS Office, Google Docs Excellent written and verbal communication with a positive and outgoing personality Ongoing current Food Safety Manager certification Physical, cognitive, social, and environmental requirements include: Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis Repetitive forward bend of head/neck Some bending/kneeling/stooping/twisting/reaching required Some repetitive motion and force required Must be able to stand/walk for long periods of time (not all at one time) Must be able to work in a stationary, seated position as needed (not all at one time) Must be able to work in a hot kitchen environment Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas All requirements are subject to possible modification to reasonably accommodate individuals with disabilities Hours: Must be available to work nights & weekends

Created: 2025-11-01