The Fifty/50 Restaurant Group is looking for a driven and energetic individual to join their team as a Sous Chef in Collinsville, IL. Duties will include staff development, training, coaching, and recipe testing and development, while upholding standards for safety and sanitation. As a Sous Chef, you will be working closely with the Executive Sous Chef and General Manager in overseeing and executing the vision of the restaurant. A Sous Chef will be responsible for working a station in the kitchen while also being a key leader and operator in our BOH systems and organization. A successful candidate will play a key role in contributing to our Guest satisfaction while also be able to manage their cost of goods and labor, in a way for the operation to be profitable.

NOTE: This position will require the selected candidate to qualify for an Illinois gaming license, which includes (but not limited to) fingerprinting, criminal background checks, complete employment and housing history, and assessment all delinquent tax or child support obligations.

Essential Functions:

? Set up and stock stations with all necessary mise en place

? Answer, report, and follow instructions from Executive Sous Chef and General Manager

? Prepare food for service

? Cook menu items with the rest of the kitchen staff

? Maintain a positive and professional approach with your team

? Ensure that food comes out simultaneously with high quality and consistency, in a timely manner

? Comply with nutrition and allergy regulations and standards

? Help with preparation

Other Functions:

? Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor

? Comply with health and food safety standards, restocking items and cleaning

? Managing food cost and labor cost

Physical Functions:

? Ability to stand/walk a minimum of 10 hours or as needed

? Must be able to exert well-paced and frequent mobility for periods of up to 10 hours or as needed

? Be able to lift up to 50 pounds, frequently

? Will frequently reach, feel, bend, stoop, carry, finely manipulate and key in data

? Work in both warm and cool environments

? Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

? Returning unused items after service to the correct inventory location, or storing cooked goods for use at another service

Qualifications, Education and Behavior:

? At least 18 years old

? Have a minimum of 3 years line cook experience

? Ability to work quickly while maintaining safety standards and procedures

? Ability to properly handle a knife, confidently

? Food Service Sanitation Manager Card

? Allergens Certificate

? Ability to work in high volume environments

? Ability to work early morning hours or late evening hours

? Ability to work consistent schedule 5 days per week

? Understanding of various cooking methods, ingredients and how to use kitchen equipment

Required Skills:

? Commissary

? Enforcement Of Safety / Sanitation Standards

? Food Cost Optimization

? Food Safety Knowledge

? Frying

? General knife handling

? Inventory

? Kitchen Cleaning/Sanitation

? Kitchen Management

? Meat Cookery

? On-site Special Events

? Ordering / Purchasing / Receiving / Organizing

? Pizza Cooking

? Portioning

? Purveyor/Local Farmer Relationships

? Sauté

? Scheduling

? Team Development

? Expediting

? Microsoft Office

? P&Ls