Sous Chef bei Edible Beats Inc

Description

Vital Root is looking for a Sous Chef. Located on Denver’s bustling Tennyson street, Vital Root is committed to keeping it real. Real ingredients. Real food. Real flavor. It’s a fast-casual approach to the Omnivore’s Dilemma and features bright, plant-based meals that nourish the body and honor the earth. Other Vital pairings include: flavor + wellness, affordable + sustainably-sourced, fast + chef driven, nutrient dense + wholly craveable. And the space? A reformed candy factory now brimming with plants and bathed in light. This Neighborhood locally owned, employee owned, spot is excited to meet you !

Salary $60,000-$65,000 Annual

Employee Benefits:

• Medical, Dental, and Vision insurance available (eligibility after 30 days)
• Life insurance
• 401k with 4% safe harbor match 
• JOON wellness benefit (eligible after 6 months)
• ESOP Share Vesting with Tenure (**See Below)
• PTO and Paid leave 
• Employee Meal Stipend
• Family meal

Vital Root is part of Edible Beats (ediblebeats.com) restaurant group. Edible Beats and its sister restaurants (El Five, Linger, Root Down and Vital Root) are 100% Employee Owned (ESOP aka. Employee Stock Ownership Plan). 

Along with some of Denver’s most forward-thinking concepts and sustainably-sourced cuisine, the key to Edible Beats’ success is a team of passionate, collaborative, and energetic professionals that value connectedness and the desire to constantly evolve.

**Q: What is an ESOP (Employee Stock Ownership Plan)?

**A: ESOP means all employees are given ownership interest of the company in the form of company shares. There is no financial commitment from employees to own shares, All shares are earned and distributed to employees based on tenure, compensation and other rules and regulations. 

We are seeking manager candidates with a broad background in service styles and concepts, that are vested, career-minded, and looking for their next level; who share the thrill of taking part in the continued success, growth and evolution of a restaurant & company that is well established in Denver’s emerging food, beverage, and entertainment scene.

Candidates must demonstrate integrity in all areas, both personal and professional; and you will be asked to help maintain & evolve a culture of trust and dependability among the staff.

Requirements

• Support the Executive Chef in the daily operations of the restaurant: 
• Oversee labor and food cost for back of house 
• Maintain the established EB culture
• Ensure write-ups are documented and distributed accordingly 
• Assist with conducting reviews on a timely basis
• Lead by example in the kitchen and demand the same from all BOH staff. 
• Organize and maintain the systems for recipes and costing, both Meez and R365 in a timely manner.
• Update relevant prep lists and order guides to ensure proper production and ordering is taking place.
• Assist with menu development, costing, recipe writing and other administrative tasks regarding food specials as well as the seasonal changes of the menu. 
• Support the Executive Chef with all kitchen related repairs and maintenance.
• Bridge the gap between the Executive Chef and the rest of the BOH management team. 
• Ensure that daily line taste and checks are happening prior to every service. Correct and coach when necessary.
• Assist the Executive Chef with the distribution of all relevant information:
  • Product Mix
  • Roster Report & Schedule
  • Order Guides
  • Prep Lists
• Communicate and contribute daily through shift notes and emails.
• Execute and overseer high skilled food production:
  • Butchery 
  • Sous Vide 
  • Food Specials
  • Sauces
• Delegate effectively to all members of the BOH. 
• Identify items needed to utilize for staff meal; minimizing waste while increasing team morale.
• Quality check all prepped products and ensure quality and rotation. 
• Support the Executive chef throughout the hiring process.
• Ensure employee coverage by proactively managing the schedule.
• Help maintain labor costs by monitoring overtime and making any necessary labor cuts based on the needs of the business. 
• Maintain a sanitary kitchen in accordance with EB internal standards as well as the health department. Oversee and execute the day to day cleanliness and detail cleaning projects as necessary. 
• Attend line-ups and communicate specials, issues, ice breakers in an informative and passionate manner. 
• Contribute and lead to the success of service. Run stations, expo, and cook food as needed. 
• Help with invoice inputting and ensuring that our vendors are paid in a timely manner. Support and foster a healthy relationship with the Front of House, both managers and hourly staff.
• Inspire the FoH with your food knowledge and give them the tools they need to be better salespeople and representatives of our cuisine. 
• Continue to push yourself to take on more responsibilities and learn and grow with the intent of becoming an Executive chef. 

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.