Del Frisco's Restaurant Group
Sous Chef
at
Del Frisco's Restaurant Group
– Charlotte, NC
Benefits
Extensive and well‑rounded training program
Continued career development and growth opportunities
Generous employee discounts on dining, retail, amusements, and hotels
Multiple health benefit plans to suit your needs
Dental, vision, voluntary life, short‑term disability, flexible spending accounts, and 401(k)
Paid time off
Monthly discretionary bonus potential
Responsibilities
Ensures excellence in guest satisfaction through a “Do Whatever It Takes” attitude and a hands‑on, lead‑by‑example management style
Assists the Executive Chef in managing all back‑of‑house staff in an upscale/fine dining kitchen, including ongoing training, development, and follow‑up
Achieves or exceeds budgeted labor and other cost centers through proper planning and execution
Assists in overseeing weekly and monthly inventories, and ordering of food and supplies
Maintains sanitation procedures and organization of the work area, adhering to all OSHA regulations
Qualifications
At least 2 years of culinary management experience in an upscale/fine dining establishment
Strong knowledge and attention to detail on back‑of‑house operations, including staff supervision, inventory controls, food/labor cost, and product quality
Strong communication, leadership, and conflict‑resolution skills
Stable and progressive work history; strong work ethic
Graduate of an accredited culinary program is a plus
Pay Range USD $70,000.00 – USD $75,000.00 /Yr.
Seniority level Not Applicable
Employment type Full‑time
Job function Management and Manufacturing
Industries Restaurants
EOE
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at
Del Frisco's Restaurant Group
– Charlotte, NC
Benefits
Extensive and well‑rounded training program
Continued career development and growth opportunities
Generous employee discounts on dining, retail, amusements, and hotels
Multiple health benefit plans to suit your needs
Dental, vision, voluntary life, short‑term disability, flexible spending accounts, and 401(k)
Paid time off
Monthly discretionary bonus potential
Responsibilities
Ensures excellence in guest satisfaction through a “Do Whatever It Takes” attitude and a hands‑on, lead‑by‑example management style
Assists the Executive Chef in managing all back‑of‑house staff in an upscale/fine dining kitchen, including ongoing training, development, and follow‑up
Achieves or exceeds budgeted labor and other cost centers through proper planning and execution
Assists in overseeing weekly and monthly inventories, and ordering of food and supplies
Maintains sanitation procedures and organization of the work area, adhering to all OSHA regulations
Qualifications
At least 2 years of culinary management experience in an upscale/fine dining establishment
Strong knowledge and attention to detail on back‑of‑house operations, including staff supervision, inventory controls, food/labor cost, and product quality
Strong communication, leadership, and conflict‑resolution skills
Stable and progressive work history; strong work ethic
Graduate of an accredited culinary program is a plus
Pay Range USD $70,000.00 – USD $75,000.00 /Yr.
Seniority level Not Applicable
Employment type Full‑time
Job function Management and Manufacturing
Industries Restaurants
EOE
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