Job Description:

Join the revolution at Parker Hospitality, home to The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime.At Parker Hospitality, we're on the lookout for dynamic and vibrant individuals - people with a zest for innovation and a passion for hospitality to bring our unique vision to life.We're not just a team, we're trendsetters reimagining the guest experience. Here, innovation isn't just a buzzword, it's our blueprint. Elevate your career at a company where each shift is a showcase, and each interaction, a step forward.Exciting, right? Join our team!Salaried Manager Benefits:MedicalDentalVisionBonus EligibilityPTO401K As a Sous Chef, you are responsible for overseeing the daily operations of the kitchen and managing the kitchen staff. Your role includes assisting the Executive Chef in creating and maintaining all menus and recipes used in the restaurant, as well as ensuring the proper preparation, presentation, and service of these menu items. You will work closely with the General Manager and Executive Chef to set the direction of the business, focusing on day-to-day operations as well as developing strategies to grow the business, drive sales, and manage costs. Additionally, your responsibilities extend to assisting in the hiring, supervision, and development of all kitchen staff.Prioritize product utilization through daily inventory "walk-throughs."Assign and oversee production duties for all kitchen plete and manage daily product orders, including food products and supplies.Conduct pre-shift line checks to ensure the quality of all items.Track and manage high-cost items as per standard operating procedures.Coordinate daily with managers or chefs to ensure production standards and plan specials.Lead shift cook meetings to align kitchen staff and discuss operational needs.Develop and maintain recipe books, ensuring adherence to ingredient and portion specifications.Uphold high quality standards in food consistency and presentation.Ensure proper food storage practices according to standard operating municate equipment repair and maintenance needs to management.Train and develop key employees for growth, advancement, and promotion.Follow and enforce food allergy procedures and special order restrictions.Relay inventory and equipment needs to the ordering manager.Ensure that all back-of-house employees understand and adhere to sanitation and safety guidelines.***Compensation based on experience