Full Time Salary (Based on Experience) **Required Years of Experience**
2 years
A homage to the glitz and class of 1940s Hollywood, **Butcher and Singer**, affiliated with **STARR Restaurants**, reaches into the past, plucking the best and brightest aspects of a bygone era. Built around an unparalleled selection of perfectly charred steaks and chops, the menu doesnt end with meat an extensive raw bar, plus iconic entrees like the Twin Lobster Tails and Shrimp & Crab Louie, pair perfectly with classic cocktails like martinis and manhattans. Warm, personalized service ensures youll feel like a true celebrity of the Golden Era decades after the fact.
We are seeking a skilled and motivated **Sous Chef** with steakhouse experience to join our team.**We Offer:** An opportunity to work with and learn from a skilled team that supports career advancement and professional growth. A competitive compensation package, quarterly bonus program, paid vacation, comprehensive benefits coverage, 401k options, and more!
**Desired candidates will have:** * Leadership qualities, including the ability to inspire, teach, and coach restaurant employees
* 2+ years of kitchen leadership experience as a sous chef in high-volume, well-rated restaurants/steakhouse
* Ability to support the line during service while managing transition from prep to service
* Experience managing staff and scheduling is highly desired
* An Associate's degree from a culinary focused university highly preferred
* Experience with premium cuts of meat and classic sauce preparations
**Compensation Details**
Compensation: Salary (Based on Experience)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts
**Required Skills**
Advanced Knife Skills
Basic Knife Skills
Conflict Resolution
Menu Development
Recipe Development
Food Safety Knowledge
Safety Procedures Knowledge
Fish Butchery
Fish Cookery
Frying
Grilling
Inventory
Kitchen Management
Meat Butchery
Meat Cookery
Office Suite Software
Ordering / Purchasing
Portioning
Vendor Management
Sauce Making
Sauteing
Servesafe Certified
Team Development and Training
Expediting
100 Covers Per Night
200 Covers Per Night
Vegan / Vegetarian Cooking
Prepping Ingredients
Vegetable Cookery
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