Xperience Restaurant Group (XRG)
About Xperience Restaurant Group
Xperience Restaurant Group is driven by team members who have a relentless passion for hospitality. Our expectations are high, and we never settle for anything less than delicious.
Benefits
Competitive salary & Profit for Partners Program (generous bonus structure)
Career growth opportunities. We love to promote from within!
Safety and Compliance Incentive Program
Professional Development Reimbursement Program (tuition reimbursement)
FREE FOOD! Monthly Meal Card allowance to use at any of our locations/brands
Paid vacation
Comprehensive Benefits; Medical, Dental, Vison, and 401(k) match*
Company paid Life Insurance
Pet Insurance, Legal Services and more!
PURPOSE The Sous Chef is responsible for assisting in the oversight of the back of house operation. This includes controlling food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area.
DUTIES & RESPONSIBILITIES
Perform daily line check and safety walk throughs
Responsible for BOH cost controls
Investigate and review all sub-standard food with BOH team
Monitor food waste and make suggestions on how to minimize food waste
Assist the Head Chef on menu development and engineering
Keep the kitchen running smoothly and adequately stocked with all necessary goods
Create an environment of trust and mutual respect
Assist with hiring, training, coaching/counseling, skill development and terminations
Monitor and maintain highest standards of food quality and guest service
Manage staffing levels and controllable costs ensuring they are in line with budget
Complete nightly logs and manager reports
Monitor and enforce inventory controls
Ensure accurate and thorough information regarding menu items and food allergen information is up to date
Recognize and cultivate regular guests and repeat business
Respond to guest concerns/complaints and correct errors or resolve complaints
Comply with all safety and health department procedures and all state and federal liquor laws
Maintain company safety and sanitation standards
Ensure complete and proper check out procedures
Assist and/or complete additional tasks as assigned
QUALIFICATIONS & SKILLS
High School Diploma or equivalent required
Bachelor’s Degree in Culinary Arts preferred
Proof of eligibility to work in the United States
Valid Driver’s License
21+ years of age
Minimum of (3) three years kitchen experience
Possession of or the ability to possess all state required work cards
Knowledge of Windows MS Office, Open Table, Outlook, and back office reporting systems
Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls
Knowledge of state and local laws as it applies to labor and health code regulations
Proper lifting techniques
Guest relations
Sanitation and safety
Full-service restaurant operations
Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public
WORKING CONDITIONS
Small to medium office or shared work space
Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors
Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume
Fast paced, high volume, full-service restaurant
Work varied shifts to include days, nights, weekends and holidays
PHYSICAL REQUIREMENTS
Ability to walk long periods of time
Ability to stand for long periods of time
Ability to use hands to handle, control, or feel objects, tools, or controls.
Ability to repeat the same movements for long periods of time
Ability to understand the speech of another person
Ability to speak clearly so listeners can understand
Ability to push and lift up to 50 lbs
Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl
DISCLAIMER This job description is a summary of duties, which you are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.
Seniority Level
Mid-Senior level
Employment Type
Full-time
Job Function
Management and Manufacturing
Restaurants
Referrals increase your chances of interviewing at Xperience Restaurant Group (XRG) by 2x
Get notified about new Sous Chef jobs in
Newport Beach, CA .
Newport Beach, CA $75,000.00-$80,000.00
#J-18808-Ljbffr
Benefits
Competitive salary & Profit for Partners Program (generous bonus structure)
Career growth opportunities. We love to promote from within!
Safety and Compliance Incentive Program
Professional Development Reimbursement Program (tuition reimbursement)
FREE FOOD! Monthly Meal Card allowance to use at any of our locations/brands
Paid vacation
Comprehensive Benefits; Medical, Dental, Vison, and 401(k) match*
Company paid Life Insurance
Pet Insurance, Legal Services and more!
PURPOSE The Sous Chef is responsible for assisting in the oversight of the back of house operation. This includes controlling food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area.
DUTIES & RESPONSIBILITIES
Perform daily line check and safety walk throughs
Responsible for BOH cost controls
Investigate and review all sub-standard food with BOH team
Monitor food waste and make suggestions on how to minimize food waste
Assist the Head Chef on menu development and engineering
Keep the kitchen running smoothly and adequately stocked with all necessary goods
Create an environment of trust and mutual respect
Assist with hiring, training, coaching/counseling, skill development and terminations
Monitor and maintain highest standards of food quality and guest service
Manage staffing levels and controllable costs ensuring they are in line with budget
Complete nightly logs and manager reports
Monitor and enforce inventory controls
Ensure accurate and thorough information regarding menu items and food allergen information is up to date
Recognize and cultivate regular guests and repeat business
Respond to guest concerns/complaints and correct errors or resolve complaints
Comply with all safety and health department procedures and all state and federal liquor laws
Maintain company safety and sanitation standards
Ensure complete and proper check out procedures
Assist and/or complete additional tasks as assigned
QUALIFICATIONS & SKILLS
High School Diploma or equivalent required
Bachelor’s Degree in Culinary Arts preferred
Proof of eligibility to work in the United States
Valid Driver’s License
21+ years of age
Minimum of (3) three years kitchen experience
Possession of or the ability to possess all state required work cards
Knowledge of Windows MS Office, Open Table, Outlook, and back office reporting systems
Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls
Knowledge of state and local laws as it applies to labor and health code regulations
Proper lifting techniques
Guest relations
Sanitation and safety
Full-service restaurant operations
Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public
WORKING CONDITIONS
Small to medium office or shared work space
Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors
Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume
Fast paced, high volume, full-service restaurant
Work varied shifts to include days, nights, weekends and holidays
PHYSICAL REQUIREMENTS
Ability to walk long periods of time
Ability to stand for long periods of time
Ability to use hands to handle, control, or feel objects, tools, or controls.
Ability to repeat the same movements for long periods of time
Ability to understand the speech of another person
Ability to speak clearly so listeners can understand
Ability to push and lift up to 50 lbs
Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl
DISCLAIMER This job description is a summary of duties, which you are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.
Seniority Level
Mid-Senior level
Employment Type
Full-time
Job Function
Management and Manufacturing
Restaurants
Referrals increase your chances of interviewing at Xperience Restaurant Group (XRG) by 2x
Get notified about new Sous Chef jobs in
Newport Beach, CA .
Newport Beach, CA $75,000.00-$80,000.00
#J-18808-Ljbffr