Sous Chef

Sous Chef PositionMastro's Restaurants are renowned for delivering an upscale steakhouse experience defined by premium USDA Prime steaks, fresh seafood, and a sophisticated yet lively atmosphere. Known for exceptional service, elegant interiors, and live music in select locations, Mastro's blends classic fine dining with a modern luxury feel. As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.Responsibilities:Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a "Do Whatever It Takes" mindsetOperational Excellence: Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and executionFinancial Management: Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levelsQuality Management: Ensure consistent execution of food quality, presentation, and recipe standardsSafety & Compliance: Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirementsCulture & Engagement: Foster a positive, collaborative, and high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvementBusiness Results: Drive operational success by analyzing performance metrics, identifying opportunities for improvement, implementing action plans, and delivering strong business resultsAdaptability & Leadership Presence: Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence throughout the operationQualifications:Minimum of 2 years of culinary management experience in a high-volume, full-service restaurantStrong understanding of back-of-house operations, including staff supervision, inventory management, food and labor cost controls, and maintaining product quality standardsDemonstrated ability to lead, motivate, and develop teams, with exceptional communication, coaching, and conflict-resolution skillsExcellent organizational and time management skills, with strong attention to detail and the ability to effectively manage multiple prioritiesProven success managing food costs, labor expenses, inventory controls and other key operational metricsCurrent knowledge of food safety, sanitation, and regulatory compliance standards, with a commitment to maintaining a safe and sanitary kitchen environmentAbility to thrive in a dynamic environment and adapt to changing business needs and operational demandsProven track record of professional growth, stability, and a strong commitment to excellenceGenuine enthusiasm for hospitality and creating memorable experiences for both guests and team membersPay Range USD $85,000.00 - USD $95,000.00 /Yr.