Sous Chef

About The Brand

Flanker Kitchen + Sports Bar has a menu of elevated American favorites features knockout steaks, scratch burgers, premium seafood, savory starters, pizza, salads, and decadent sweet treats. A full beverage program includes signature craft, large-format and on-draft cocktails, and an extensive selection of draft and bottled beers.

Complete with the latest in A/V technology and branding capabilities; Flanker is ideal for corporate events and presentations, cocktail receptions, social events, viewing parties and more.

About The Role:

Reporting directly to the Chef de Cuisine, the Sous Chefis responsible forthe day-to-day operations of the kitchen, collaborating closely with the Chef de Cuisine to drive culinary excellence. This position requires a seasoned culinary professional with a passion for innovation, a commitment to quality, and the ability to inspire and guide the kitchen staff.This role blends hands-on kitchen leadership with operational management — overseeing line cooks, upholding foodsafetyand cleanliness standards, and stepping in on the line during peak service. The Sous Chef also helps build a strong culinary culture at Flanker Sports Bar & Hidden Boot Saloon, developing kitchen talent and fostering a team environment rooted in craftsmanship and hospitality.

What You Will Do

• Responsible for day-to-day kitchen operations, planning, and managing successful culinary execution in line with quality and brand standards under the direction of the Chef de Cuisine.

• Provide leadership and support to kitchen staff, fostering a positive and collaborative work environment.

• Mentor and guide cooks and kitchen support, encouraging skill development and a commitment to culinary excellence.

• Collaborate with the Chef de Cuisine to contribute ideas for menu planning, incorporating creativity and innovation.

• Activelyparticipatein the development of new dishes, ensuring they align with the company's culinary vision.

• Oversee the entire food preparation process, ensuring that all dishes meet the highest quality and presentation standards.

• Supervise and coordinate the work of line cooks, ensuring efficiency and adherence to recipes.

• Conduct comprehensive training for new kitchen staff, covering cooking techniques, safety protocols, and kitchen procedures.

• Provide ongoing coaching and development opportunities, encouraging a culture of continuous improvement.

• Maintain a vigilant eye on the quality of ingredients, conducting regular taste tests and visual inspections.

• Implement rigorous quality control measures to uphold the company's culinary standards.

• Collaborate in the creation of staff schedules, ensuringoptimalcoverage during peak hours andspecial events.

• Address staffing needs, conduct performance reviews, and handle disciplinary actions when necessary.

• Enforce strict adherence to health and safety regulations within the kitchen.

• Conduct regular inspections tomaintainimpeccable cleanliness and hygiene standards.

• Work closely with the Chef de Cuisine to execute the culinary vision of the company,maintainingconsistency and creativity in offerings.

• Follow standardized recipes and guidelines to prepare and cook menu items.

• Assistin managing inventory levels, placing orders, and implementing strategies to minimize waste.

• Contribute to the development and updating of standard operating procedures.

• Perform all other duties as assigned and/or per businessneed.

About You:

• Minimum of 3+ years of experience in a Culinary Management role and/or equivalent relevant experience.

• Strong passion for food and hospitality.

• Previousexperience opening an upscale, full-service restaurant with a proventrack recordof providing the highest level of guest and employee satisfaction.

• In-depth knowledge of culinary techniques, menu planning, and kitchen management.

• Exceptional leadership, communication, and interpersonal skills.

• Ability to thrive in a high-paced kitchen environment whilemaintainingcomposure under pressure.

• Excellent verbal and written communication skills.

• Excellent time management, active listening, and learning skills.

• Excellent coaching and mentoring skills.

• Knowledge of Microsoft Office applications, scheduling, inventory, and purchasing systems.

• A Food Handler's Certificate isrequired.

• Culinary degree or relevant certifications are preferred.

• Ability toworka flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.

Physical Requirements

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards. 

• Ability to lift and carry items weighing 50 pounds on a regular basis.   

• Ability to stand for long periods of time. 

Compensationrange:70,000 – 80,000 per year