Vacancy expired!
Very busy successful restaurants, (two (2) valley locations) is looking for an EXPERIENCED Sous Chef for our Chef-driven American bistro style food.
Position Overview: The Sous Chef will work one location and answer to the executive chef, the chefs responsibility is to oversee all kitchen operations from opening - closing shift, including supervision of all kitchen staff and staffing levels, safety and sanitation and made from scratch food production related activities. The Chef ensures that the shift is run in a smooth manner with a focus on "Quality" while attending to any unexpected problems or emergencies that may arise.
Key Duties and Responsibilities:
The Chef oversees kitchen operations during a shift and is responsible for about 15-18 staff (line/prep/dish) within the kitchen. Our Chef builds the quality and morale of our kitchen staff
Quality Profits: The Chef has responsibility for food costs, labor costs and kitchen supplies for the kitchen.
Operational Excellence: The Chef maintains food quality and safety standards, overseeing all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Our Chef achieves these standards through daily line checks and food reviews, response to guest feedback/scores, ongoing maintenance/housekeeping, and staff training/supervision.
Qualifications
Must have 2+ years of lead/Sous chef kitchen experience in a full service, moderate to high volume restaurant.
Solid track record of success in previous assignments demonstrating upward career tracking
Strong communication skills
Strong leadership skills
Culinary school background a plus
Ability to speak and understand Spanish a plus
Able to work ten hour-plus shifts plus ability to stand, sit or walk for extended periods of time
Able to grasp, lift and/or carry up to 50 lbs as needed
Finger/hand dexterity to operate kitchen machinery, knives, etc
Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation and preparation
Thank you
If you meet the requirements above and are interested in joining the growing team please attach your resume to the body of the email
We look forward to hearing from you
Thank you
