The Sous Chef is a fundamental part of the management team and is responsible for maximizing profits and controlling many factors such as product costs, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, staff development, safety, sanitation practices/systems and productivity. The Sous Chef manages all kitchen operations and kitchen staff development. The main priority is to achieve optimal product, people and financial results, including the development of others to support this priority.?DUTIES / RESPONSIBILITIES:Ensures that ALL GUESTS have an AWESOME EXPERIENCE, and are EXCITED to come back.Manages operations of the kitchen, which includes daily decision-making, flexibility, staff support, guest interaction, scheduling and effective planning while upholding standards, product quality and cleanliness. Also responsible for cross training other managers in kitchen functions.Actively monitors inventory and reports results to the Kitchen Manager. Develops staff on the appropriate utilization of the inventory system.Sets high expectations in regard to food quality by maintaining and coaching pristine cleanliness, organization, appropriate food storage and sanitation standards.Maintains, controls and develops staff on food cost by properly ordering and receiving products.Maintains appropriate staffing pars by actively tracking labor and maintaining the budgeted staffing expectations.Understands how to utilize product mix as a tool to minimize waste and establish accurate pars.Prepares and coaches staff on daily prep lists, using proper inventory practices.Actively participates in menu rollouts, including planning necessary item rotation, depletion and additions.Develops staff on the proper preparation and guidelines for new menu and special items.Verifies product consistency through constant recipe adherence, line checks and appropriate portion control.Consistently reviews tickets times ensuring all food is promptly made and delivered.Maintains appropriate smallware supplies, ordering practices and utilizes declining budgets.Interviews and hires kitchen staff according to Alamo standards. Stays ahead of the seasonal needs by planning appropriately.Conducts thorough line checks in a timely manner, utilizing line checks as a coaching tool for staff members.Responsible for staff scheduling, using forecasting and labor proforma tools. Posts and communicates schedules in a timely manner. Cross-trains the staff to aid in the scheduling process.Encourages communication between all areas of the venue (management, ticket, servers, bar, kitchen, etc.).Maintains an upbeat, energetic presence throughout shift.Maintains the kitchen communications board and verifies staff knowledge and understanding of the information provided.Conducts kitchen meetings when necessary, shift meetings every day and keeps staff informed on new developments and upcoming events.Ensures all staff members adhere to the Company's uniform standards.Ensures a safe working and guest experience environment to reduce the risk of incident, injury and food handling related issues.Ensures proper security procedures are in place to protect staff members, guests and company assets. This includes security of all storage rooms and products.Follows the company standard interviewing and hiring procedures.Controls the inventory process by managing ordering/receiving and invoice accuracy.?QUALIFICATIONS:A minimum ?of one (1) year of high volume venue experience. Prior Alamo Drafthouse experience will be considered in lieu of venue experience. Previous theater management is beneficial.ServSafe Certification, local Health Cards (as required) and TABC Certification are required.Must be positive, fun, coachable and open minded.Strong verbal and written communication skills.High guest satisfaction expectations and focus.Resourceful problem-solving skills.Consistently maintain high performance standards.Expected work week of 45 hours minimum; higher volume seasons and heavier work weeks are expected.Basic computer knowledge (Microsoft Office) and office skills required.Restaurant and hospitality industry. ?Must have a flexible schedule.Interested applicants please submit your resume.?WORKING CONDITIONS: Work is typically performed in the restaurant environment. ?The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.HAZARDS:?Only those present in a normal restaurant setting; no known significant hazards. ?Work performed in the restaurant has minimal exposure to cleaning chemicals, cooking equipment along with minimal machinery with moving parts.