Sous Chef

iPic Entertainment

An industry leader, iPic Entertainment's mission is to make a difference in people’s lives by delivering innovative hospitality and memorable experiences. You can learn more at www.workatipic.com 

Sous Chef

Sous Chefs have exciting roles at iPic, as they are responsible for Guest Experience, People Development, and Systems/Consistency in a theater or restaurant kitchen.

Key Accountabilities:

• Works with Executive Sous Chef or Chef de Cuisine to manage inventory, preparation, presentation, safety and sanitation in a theater/restaurant kitchen Works with Kitchen Management to support an environment committed to outstanding Guest Experiences; participate in meetings (1:1, pre-shift meetings) with staff to maintain guest focus at all times.  
• Works with Kitchen Management to ensure quality expectations are met in food preparation and presentation; focus on motivating cooks to prepare menu items in consistent manner. 
• Works with Theater/Restaurant Managers to oversee guest relations and meet/exceed guest expectations for food quality, temperature and plating. 
• Manage kitchen operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness. 
• Participate in hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor/Manager roles. 

Experience & Qualifications:

• At least 1-2 years of experience as a Supervisor or Line Cook in high volume operation (Theater) or creative environment (Restaurant). Progressive growth from hands-on, front-line role to supervision preferred.  
• Track record of success with bias for action, high energy level and desire to succeed. 
• Demonstrated judgment, decision making, and conflict resolution skills with guests, staff, and peers. 
• Quality food preparation and presentation; guest loyalty and positive feedback on social media, NPS, and other measures. 

Leadership Requirements:

• Outstanding written and verbal communication skills, solid executive presence, self-confidence, and professional maturity. 
• Good listener, patient in stressful situations and genuine in desire to resolve issues. 
• Staff retention and development: minimizing turnover through solid hiring and engagement activities; internal promotions and cross-training. 
• Qualified to demonstrate proper preparation/cooking techniques for junior staff in need of hands-on instruction; firm but fair in providing feedback and communicating expectations.