Small farm to table hospitality company is looking for culinary professional to join our growing team immediately!
We are trying to fill 2 positions
Position:
The Sous Chef must be a strong communicator, organized and showcase in-depth knowledge of the current menu, stations of service, cooking styles, ingredients, equipment and processes. They must be a creative professional with strong management experience looking to share their passion for food and work to inspire and lead the culinary team under the supervision of the chef.
Requirements:
- Minimum of 3-4+ years' experience working in a management position in the industry
- Culinary minded professional who is passionate and curious to develop and grow as a chef
- Active ability to engage in managing P&L's, labor, purchasing, vendors and quality control while providing results in cost reduction
- Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader
- Must possess a manager Food Handler’s certification and must be familiar with knowledge and uphold the practice of sanitation regulations
- Well-versed and timely email etiquette as well as written and verbal communication
- Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations as directed and instructed by the chef
- High school diploma or an associates degree in culinary arts
- Personal cooking tools that are maintained to work at an optimal level
