Sous Chef - Culinary Management Development Program (65042)

About the Position: The Sous Chef will be part of a passionate culinary team and will work with the Executive Chef to oversee and lead the daily operations.

About You: You have a passion for cooking, ingredients, and technique. This position is perfect for a motivated individual with management and interpersonal skills.

Essential Duties:

• Daily management of kitchen operations and coordination of all kitchen activities including private dining
• Daily monitoring of prep production and quality checks of all mise en place prior to service
• Ensures a quality guest experience through oversight of employees preparing and cooking food
• Ongoing development and of BOH employees and kitchen supervisory positions
• Assist with inventory and purchasing/storage
• Production of daily specials

Compensation and Benefits:

• Competitive compensation
• Sick, Holiday, and Vacation paid time off
• Excellent health, dental and vision benefits with a flex spending account option
• HRA
• Ability Assist (EAP)
• Life/Disability Insurance
• Great 401k match
• Employee Ownership Opportunities
• 35% discount when dining in our locations
• Perk spot options
• Fully paid BJ’s membership
• Manager’s Dining Card

ABOUT Newport Restaurant Group: We are proud to be a 100% Employee-Owned Company. What does it mean to work for an 100% Employee-Owned Company?  If you decide to join our team, you’ll not just be an employee — you’ll be eligible to become an owner in the company. Really, there’s no catch, we invest in our employees, and they in turn invest their time, energy and talents in our businesses!  We have one of the strongest, friendliest hospitality staffs in New England. Our common goal is to make people happy through great food, great locations and great teamwork. If you feel the same, we want to hear from you.

Qualifications:

• Must have flexible schedule to work during days, nights, weekends, and some holidays as needed
• A minimum of 2 years of previous experience as a Sous Chef in a full-service establishment.

Skills & Abilities:

• Strong leadership, interpersonal and communication skills
• Must be able to stand for long periods of time
• Ability to lift and move 25-50 pounds
• Be collaborative, using a team approach to creating an equitable workplace environment and have respectful working relationships