Sous Chef Manager- Eataly Downtown

The Sous Chef Manager assists the Chef de Cuisine (CDC) in managing the production of high-quality, authentic Italian dishes in one of Eataly’s exciting, high-volume, open kitchen restaurants. The Sous Chef Manager is a focused management presence, not only maintaining food quality standards, but also training and inspiring staff at all levels about Eataly’s products and services.Reports to the Chef de Cuisine and manages the kitchen staff.Supports the Sous Chefs in all day-to-day operational needs to deliver Eataly’s business, employee, menu and guest service strategiesAssists with employee hiring, assignment, payroll, scheduling, evaluations and terminationsSupervises kitchen mise en place (preparation for service) of all stationsParticipates in menu planning and actively manages food productionTrains and works with cooks and sous chefs on the hot line to ensure quality, speed, safety and health standards are consistently metRequisitions and apportions food items and utilizes food surpluses to control food costsVerifies that sanitation and nutrition practices are followed by all employeesInforms front of house personnel of menu changes, specials and shortagesDocuments, investigates, escalates and resolves employee or guest incidentsPerforms other duties as required or assignedCompensation: The base salary for this role is $65,000-75,000 annually.