Sushi Sous Chef

Escape from the Every Day and Discover an Extraordinary Career Experience with Scratch Restaurants!

Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality. Currently featuring and expanding our Sushi by Scratch Restaurants and Pasta|Bar tasting menu concepts.

We invite you to explore our exciting and rewarding career opportunities and to be a part of our growing, dynamic team whose focus and passion is innovation, commitment to excellence, and uncompromising quality. With regular recognition both locally and nationally and soon internationally, this is a great place to grow and develop your career. We are looking for a Sous Chef to help us run a Michelin caliber restaurant.

Qualified Sous Chef candidates are those who have experience organizing and running a Michelin caliber restaurant, as well as functioning in a front-facing capacity. The right candidate is comfortable communicating with guests, and helping to achieve a Michelin-caliber experience.

Qualifications Preferred:

• Supervisory experience (required)
• Previous Sous Sushi Chef (or comparable leadership role) experience in a restaurant environment
• Minimum of 3 years’ experience working in a professional and hospitality driven restaurant.
• Certified in all safety, sanitation and food handling procedures.
• English language, professional communications, math, and computer skills are required.
• Be able to work in a standing position for long periods of time (minimum of 12 hours / day).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• All employees must maintain a neat, clean and well-groomed appearance professional appearance.
• Ability to problem solve in live time.
• Ability to lead a team with little to no guidance.

Essential functions and responsibilities:

• Create a communicative, professional and respectful relationship with the General Managers, Regional Managers, Directors, Ownership, and the team.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Work closely with the General Manager to ensure proper leadership, fiscal responsibilities, training, employee retention, and maintaining a professional environment for all members of the team.
• Lead by example to ensure that the team is continually striving to be better, yourself included.
• Active engagement with guests; start and end the guest experience through opening and closing statements.
• Working service daily is required.
• Providing support to all team members and filling in wherever is necessary.
• Monthly review and understanding of P&L and yearly budget objectives.
• Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property.
• Assume 100% responsibility for the quality of service and overall financial success of the restaurant working in conjunction with upper management.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Perform inventory and purchasing responsibilities on a daily and monthly basis, in conjunction with the General Manager or Assistant General Manager.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

Travel

Travel may be expected for this position.

Compensation Details

• Compensation: $80,000 US to $90,000 US annually
• Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Growth Potential, Career Advancement