Sous Chef at The Grey


Housed in a historic 1938 art deco Greyhound Bus Terminal in Downtown Savannah, The Grey is helmed by chef Mashama Bailey. Inspired by the richness of the Low Country she creates dishes that are deep, layered and soulful in its flavors. The influences of the city’s port allow a focus on European wines, Atlantic Trade liquors and warm hospitality to provide a complete experience for our guest. The Grey continues the building’s long tradition of transporting people to a destination, but that destination is now one of elevated hospitality and intrinsic satisfaction.

We are looking for special individuals who are career minded, goal oriented and hard working. Along with Mashama Bailey the team is led by our Chef De Cuisine Trevor Elliot who is dedicated to upholding the standards at the restaurant while providing cooks with the tools they will need for long lasting and exciting careers. Serious applicants need apply.

The Sous Chef is responsible for ensuring an efficient flow of work during the hours of operation at The Grey including but not excluded to:

Quaility Control
Line Cooking
This candidate must be able to assist other kitchen workers while remaining organized, efficient and professional. The Sous acts as liaison and reports vital information to the C.D.C. and the Executive Chef in real time and in a proactive fashion. The Sous must become familiar with all of the daily operations of the kitchen and restaurant operations and possess strong leadership and communication skills.

Key Responsibilities:

The Sous in conjunction with the Executive Chef and C.D.C directs and manages kitchen staff to ensure the food is prepared properly. The Sous will be required to assist with ordering and inventory for food and non-food items that impact the BOH staff’s performance
Prepares schedule in conjunction with C.D.C to be approved by EC
Exhibits a professional example for employees and ensures that standards of the kitchen are upheld
Ensures that all kitchen staff adheres to uniform and grooming standards
Establish and require adherence to the Department of Health sanitation and food handling guidelines
In conjunction with the G.M, manages work orders for repairs of equipment and small wares in the kitchen
Develops and maintains working relationships with all FOH managers for staff training, special events and pre shift meetings

Key Attributes:
Problem solver
Makes best decision possible in the moment and then examines effectiveness after-the-fact making necessary corrections
Goal oriented
Consistent and fair leader
Sense of humor
Reliable, punctual and honest
Servsafe Certified
Strong work ethic

compensation: 50-55K Dependent on Experience

employment type: full-time

job title: Sous Chef

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