Position Summary

A Sous Chef will work alongside management to ensure that kitchen and support staff are upholding Perry’s standards while providing our guests with great food and a superior dining experience.

The Sous Chef is responsible for the accurate creation and presentation of all food items served to guests. The incumbent will be responsible for maintaining kitchen operations, including labor management, kitchen cleanliness and product consistency in accordance with Perry’s standards and expectations.

Holding each employee accountable for their assigned duties, while consistently maintaining a professional and respectful work environment.

Essential Duties & Responsibilities

• Supervise and ensure setup is complete for each station(s) according to restaurant guidelines and expectations.
• Order, stock, report and / or maintain proper inventory of items needed for the kitchen to ensure that proper items are on hand.
• Log inventory nightly to ensure that the Opening Chef team is aware of their proper
• Ensure that the kitchen is maintained at a high level of cleanliness throughout all back-of-house areas.
• Assist and train subordinates in preparing ingredients for cooking, including portioning, chopping, and storing food appropriately.
• Ensure that food items are stocked and maintained according to the chef’s specifications as needed throughout each shift.
• Consistently train subordinates to accurately weigh, measure, and mix ingredients to recipe instructions.
• Coach and ensure the safety of subordinates to properly operate ovens, stoves, grills, microwaves, and all kitchen equipment.
• Develop and maintain positive and respectful communication with coworkers.
• Ensure that food items are prepared, cooked and plated consistently as directed in a sanitary and timely manner.
• Back up to the kitchen staff, as needed, to ensure basic preparation duties, including washing and peeling produce and handling raw meats, are completed for each shift.
• Ensure that employees are following the proper portion controls and presentation of all recipes as indicated according to recipe specifications.
• Ensure and train employees on how to monitor food quality while preparing and prior to setting it on the expo line.
• Consistently work alongside employees to ensure they are trained and practicing good safety and sanitation by ensuring that their stations are clean and neatly organized.
• Ensure that employees are properly using and maintaining equipment in their designated stations.
• Expected to move throughout each kitchen station, assisting with multiple stations to assure proper production procedures are being followed and Perry’s standards are being met.
• Check that all areas are clean, sanitized, and organized in the kitchen, walk-in coolers, and storage areas at the beginning and end of each day.
• Perform additional responsibilities, although not detailed, as requested by the Chefs or Managers as needed.

Qualifications

• At least 3 years’ restaurant chef experience required, fine dining setting preferred.
• Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for the management of people and / or problems and excellent oral, reading and written communication skills.
• Understanding of recipe, preparation, cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures
• Ability to work calmly and effectively under pressure in a fast-paced environment.
• Must have a positive attitude and be self-motivated.
• Having pride in quality service, and food knowledge.
• Basic mathematical skills are required.

Physical Requirements

• Substantial movements (motion) of the wrist, hands, and / or fingers in a repetitive manner.
• Exerting up to 50 pounds of force occasionally to lift, carry, pull, or otherwise move objects.
• Ascending or descending stairs, ramps and the like, using feet and legs and / or hands and arms while balancing items.
• Maintaining body equilibrium to prevent falling when walking, standing or crouching between narrow, elevated and / or slippery walkways.
• Raising objects from a lower to a higher position or moving objects horizontally from position to position.
• Visual awareness and hearing are sufficient to interact in a kitchen environment.
• Must be able to stand for extended durations (7-12 hour shifts).
• Ability to reach, bend, stoop and frequently lift 50 pounds without issue.
• Ability to withstand a work environment in which average temperatures can exceed 90 degrees.
• Adhering to the proper safety equipment standards and uniform procedures (wearing the proper slip-resistant shoes, chef coat & chef pants, proper head attire, etc.)

With accolades from James Beard and Bon Appétit, Yardbird pays tribute to the craveable American classics that bring people together.

Guests can indulge in brunch, lunch, dinner and a curated cocktail program highlighting a dynamic collection of bourbons.

Job Description :

The Sous Chef provides restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service.

Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives.

Requirements :

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Excellent verbal and written communication skills
• Excellent critical thinking and decision-making skills
• Must be able to maintain tact and cool under pressure
• Able to work flexible hours necessary including off hours, weekends and holidays
• Ability to have a highly motivated and energetic personality
• Ability to take initiative and exhibit flexibility
• Excellent guest service skills
• Have interpersonal skills to deal effectively with all business contacts
• Professional appearance and demeanor
• Able to effectively communicate in English, in both written and oral forms

Responsibilities :

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned) :

FOOD QUALITY

• The Chef will provide "excellent quality" and "presentation" of all food to the guests.
• The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed

upon.

In maintaining the standard of "excellent quality", the Chef is responsible for ongoing training and communicating these

standards to the staff.

SERVICE

Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the

menu.

• It is the Chef's responsibility to participate in service education through :
• Daily line-ups;
• Quarterly menu meetings; and
• New server training programs
• It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.
• The goal is to execute all tickets in twenty minutes or less.

FINANCIAL OBJECTIVES

• It is the Chef's responsibility to meet the financial targets while achieving the food quality and service objectives.
• If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's

responsibility to identify the problems and bring them promptly to the attention of the General Manager.

FACILITY MAINTENANCE

• Maintain a high level of cleanliness in the kitchen facilities.
• It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and

downstairs prep area.

The Chef should make the appropriate assignments within his staff.

SUPERVISORY RESPONSIBILITIES :

Assists the General Manager in supervising all kitchen employees. Is responsible for the overall direction, coordination, and

evaluation of this unit.

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising

performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Work Conditions :

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The noise level in the work environment is usually loud
• The employee frequently is required to stand; bend; walk; use hands or finger, handle or feel; talk; hear; see; and reach with

hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds

Qualifications and Competencies :

• Degree in Culinary Arts
• Food Safety / Manager Certification
• Customer / Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports, purchase orders, menus and correspondence.
• Ability to communicate to groups of customers or employees of the organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability

to compute rate, ratio, and percent.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization

exists.

Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences.

50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

Reports to the Executive Chef,the Sous Chef is responsible the quality of food that come out of our kitchen as well as delivering passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience.

Responsibilities :

• Ensuring the quality of food that comes out of our kitchen is several notches above your neighbors.
• Handles volume and stress with aplomb and finesse.
• Holds the standard of high-quality food above all else.
• Understands that simple, rustic, authentic food takes as much if not more talent as dainty colors pooled in the middle of a big with plate.

Qualifications / Skills :

• Shares the passion for food, wine and the guest experience.
• Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours.

Education / Experience :

• 1-3 years of experience
• Culinary Arts Degree preferred

New location opening soon!

Our Head Sushi Chef is responsible for providing the Gordon

Ramsay standard of remarkable experiences and exceptional hospitality to our

guests. The Sushi Chef is responsible for the supervision of the kitchen staff

and creating and fostering a sanitary, productive, and team-oriented work

environment. In this role, you will produce all sushi menu items while rolling

under the pressure of a fast-paced environment. You will be responsible for the

overall success of the sushi program.

We are seeking an experienced, well-rounded, and hands-on Sushi Chef to join our team. We are searching for an energetic, highly motivated person with a passion for hospitality.

In this position, you will act as the second in command in our kitchen, following and enforcing our Executive Chef's requirements and guidelines.

We offer a competitive salary, performance-based bonus plan, benefits, and unlimited flex time.

Job Summary

The primary responsibility of the Pastry Chef is to be accountable for the financial running, quality production and operational management of all Patisserie and Bakery venues onboard.

Knowledge, experience, skill, and / or ability

• Project the image of a confident manager.
• Maintain a structured department.
• Utilize exceptional time management skills.
• Encourage subordinates to expend the maximum use of the fresh products available to achieve the best results for the recipes compiled by the Corporate Pastry Chef.
• Improvise and be creative on menu items when the need arises.
• Develop and comply with the systems, procedures, rules, objectives and timelines set by the organization.
• Take a disciplined approach when undertaking tasks.
• Provide the best possible solution to problems.
• Consider problems as a challenge.
• Collect information relevant to a problem, determine the root cause, identify and develop a practical solution, communicate the findings, and implement action to resolve the problem.
• Be systematic and logical in the approach to decision making.
• Ensure that all necessary facts and information are available and accurate, and the decision made is carefully considered.
• Create a positive and innovative atmosphere.
• Encourage people to commit themselves to the task at hand and go above and beyond what’s expected in order to achieve key objectives.
• Motivate people to do their best by using positive reinforcement.
• Assert authority when necessary.
• Strive to follow timelines and meet deadlines to overcome problems.
• Be proactive in the work environment.
• Manage the food production operation in all outlets for the Pastry and Bakery Department in a smooth and efficient manner.