Sous Chef

Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients.

Sous Chef

Operates the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness.  Understanding the culinary philosophy of the restaurant, attention to detail and follow through of all restaurant policies. Mentors junior staff members. Uphold restaurant standards for quality and cleanliness.

GENERAL EXPECTATIONS:

1. Act with integrity, honesty and knowledge that promote the culture, values and mission of restaurant BOURBON STEAK and Partners.
2. Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
3. Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
4. Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
5. Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners. 
6. Collaborates with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities.
7. Leads the Management Staff, ensures that service standards are on par with all outside accreditation sources: including but not limited to Zagat, Gayot, Relais & Chateaux, Mobil 5 star, AAA Five Diamond, Wine Spectator, and Michelin establishment and in keeping with the service foundation and philosophy established at restaurant Michael Mina.
8. Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
9. Offer positive solutions to problems or issues and be a voice that is part of the decision making team.

REQUIRED QUALIFICATIONS:

1. Be able to communicate and understand the predominant language(s) of the restaurant’s operating area.
2. A minimum of 2 years of kitchen preparation and cooking in a fine dining restaurant.
3. Must display the image and positive attitude set forth by the restaurant philosophy.
4. Must be able to communicate clearly, both verbal and written.
5. Be able to work in a standing position for long periods of time (minimum of 8 hours a day).
6. Be able to reach, bend and frequently lift up to 30 pounds.
7. Must have the stamina to work a minimum of 50 hours per week.