Sous Chef

TITLE: Sous Chef                                                                
DEPARTMENT: Management
POSITION TYPE: Full Time                                                 
REPORTING TO: Executive Chef
FLSA STATUS: Exempt

Company Overview:

The world’s first social darts® experience, Flight Club was founded in London in 2015 to usher this once pub-like pastime into the 21st century.  With a focus on craft cocktails and elevated eats, Flight Club fuses premium cuisine and curated cocktails with its signature, technology-driven social darts® experience to create a truly unique entertainment environment. State of Play Hospitality brought the concept to the U.S. Flight Club continues to surprise and delight with its ability to bring friends together in a unique, upscale social environment. To date, over 7 million people have tried their hand, and over 550 million darts have been thrown.

Position Purpose:

The Sous Chef is a key member of the culinary team, supporting the Executive Chef in all aspects of kitchen operations to ensure the consistent delivery of high-quality food and exceptional dining experiences. This role involves assisting in menu planning, supervising kitchen staff, and maintaining food safety standards. The Sous Chef plays a crucial role in contributing to the success of the venue and upholding its reputation for culinary excellence.

Responsibilities:

• Assist the Executive Chef/Assistant Executive Chef in developing and executing culinary strategies to achieve operational goals and uphold company standards
• Supervise kitchen staff, delegating tasks and providing guidance to ensure efficient workflow and adherence to recipes and standards
• Prepare and cook food items according to recipes and quality standards, maintaining consistency and presentation
• Ensure proper food storage, handling, and sanitation practices to comply with regulations and ensure food safety
• Assist in inventory management, including ordering, receiving, and stock rotation, to minimize waste and optimize inventory levels
• Train and mentor kitchen staff on culinary techniques, safety procedures, and sanitation practices
• Support the Executive Chef in maintaining kitchen equipment, cleanliness, and organization to uphold hygiene standards and efficiency
• Assist with scheduling and staffing to ensure adequate coverage and optimal productivity.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction

Our Leadership Principles Are:

• Listen to the Customer both external customers and internal customers
• Own the Problem, doing your best to solve the problem and seek help from others. Ask yourself what can be done to avoid problems from reoccurring. 
• Test and Learn, by elevating, educating, and developing through continued training and learning.
• Create Positive Energy, optimism and a can-do attitude are infectious and motivating.  Avoid negativity, focus on solutions, and avoid blame.
• Show Urgency, get things done quickly and accurately.
• Be Consistent and Fair, by showing respect to your co-workers.  Bring your best self to work.
• Be both independently minded and a team player, by communicating issues and viewpoints to assist in better productivity and teamwork.
• Be a Big Person, be quick to say thank you and appreciation to fellow co-workers and learn from mistakes.