Vacancy expired!
Orange Countys Best Seafood Restaurant is looking for an experienced Sous Chef to be the right hand of our Executive Chef and have a minimum of 3 years of experience as a lead cook, kitchen manager or sous chef. Candidates must be organized, creative, have good communication skills and proficient in administrative duties such as: inventory, ordering, scheduling and budgeting. Ideally he/she has managed a staff of 10 or more and demonstrates strong leadership skills. Most important, there needs to be a passion for food and the ability to motivate others to feel the same!
Particular skills essential for our Sous Chef are:
- ServSafe certification
- Self-motivating with a positive attitude
- Must be able to communicate proficiently in English and Spanish
- Attention to detail and ability to multi-task
- Ability to function efficiently and adapt to different situations, while remaining calm under pressure
- Well-versed in various cuisines and cooking techniques
- Must be able to take criticisms and be open to learning new techniques
- Teach preparation according to well defined recipes, as well as discuss ways to improve and evolve recipes
- Able to teach proper food preparation, presentation, and cooking methods to other cooks
- Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the Executive Chef
- Must have a sense of creativity in seasonal menu development
- Knowledge of and ability to maintain state and federal health code standards
- Must be able to lift 50lbs and work standing for extended times
The Sous Chef position is salaried with BONUS and includes a 50-55 hour work week with two days off as the norm. Holidays, special events and/or vacation coverage may require a 6 day work week at times. Salary and bonus based on work experience and food knowledge.
