Sous Chef

• Collaborate with Culinary Leadership and Front of House Management to effectively lead and direct the daily operations of the back of house
• Deliver an exceptional guest and team member experience through exquisite execution
• Work in partnership with your team to drive sales, manage costs and effectively grow the business
• Assist with hiring, training, scheduling and development to promote growth and retention
• Monitor, address and document individual hourly employee performance
• Effectively adjust operations to meet financial goals
• Introduce new ideas and demonstrate original thinking
• Own and hold accountable all company core values and standards of health, safety, emergency management, sanitation & maintenance
• Effectively and efficiently run BOH shifts and operations including food prep and cooking, ensuring adequate inventory levels of food and supplies, and supervising the kitchen, dish and all other BOH teams
• Ensure that preparation quantities support forecasted business levels through proactive management of ordering, prepping and maintaining accurate par levels

• 3 years of required experience
• 1+ years of culinary management experience
• Advanced Knife Skills
• Team Leadership
• Team Development and Training
• Customer Service Orientation
• Food Safety Knowledge
• Mentorship
• Meat Butchery
• Adaptability
• Must value and support our TEAM
• Must prioritize our GUESTS
• Must be willing to learn AND teach
• Must love to be in the know with all things culinary and beverage
• Must want to contribute
• Promote Heirloom's culture of going above and beyond
• Must understand the importance of consistency and care ALWAYS
• Must value details, ownership of your kitchen and mise en place
• Strong local culinary experience and commitment
• Ability to assist with hiring, training, scheduling and development
• Ability to work under pressure
• Ability to connect
• resolve conflict, drive engagement, and develop teams
• Ability to lead and impact a culture of effective day-to-day operations
• Ability to monitor, address and document individual hourly employee performance through on-going feedback, positive recognition, formal performance reviews, coaching and disciplinary action
• Desire to understand and impact financial goals and effectively adjust operations to meet those goals
• Ability to Innovative: Consistently introduces new ideas and demonstrates original thinking
• Desire to own and hold accountable all company core values and standards of health, safety, emergency management, sanitation & maintenance
• Ability to effectively and efficiently run BOH shifts and operations
• Ability to ensure that preparation quantities support forecasted business levels through proactive management of ordering, prepping and maintaining accurate par levels
• Ability to walk, stand, and/or bend continuously to perform essential job function

High Volume & Fine Dining is a plus

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance