We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chefs specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing each aspect of the restaurant.
The Sous Chef must be able to work in a high-volume environment. They must have expertise of all line and prep stations, and will oversee opening and closing of the restaurant. Must be able to manage inventory and ordering. And complete scheduling each week. Opportunities for development of menu items.
Previous restaurant experience required.
At least 1 year experience in a similar capacity.
Understanding of various cooking methods, ingredients, equipment and procedures
Accuracy and speed in handling emergency situations and providing solutions
Familiar with industrys best practices
Working knowledge of various computer software programs (MS Office/POS)
BS degree in Culinary science or related certificate would be a plus
Ensure that the kitchen operates in a timely way that meets our quality standards.
Fill in for the Executive Chef in planning and directing food preparation when necessary.
Resourcefully solve any issues that arise and seize control of any problematic situation.
Manage and train kitchen staff, establish working schedule and assess staffs performance.
Order supplies to stock inventory appropriately.
Comply with and enforce sanitation regulations and safety standards.
Maintain a positive and professional approach with coworkers.
Must be able to communicate clearly with managers, kitchen and dining room personnel.
Must have schedule flexibility to cover all meal periods as needed.
Must be able to move and process information quickly.
Responsible for the oversight of BOH shift execution including line, prep, expo, and dish.
Responsible for recipe execution and adherence to recipe specs.
Responsible for safety and sanitation.
Please inquire by email with resume.