The Bluebird Group is looking for Sous to assist with our event programs and The Green Room kitchen menu
We are heavily focused on sustainability, training and mentorship within our programs. We mainly use products from the Chesapeake Watershed area whenever we can.
We provide the staff with weekly mini trainings during line-up, monthly trainings on products and techniques and mentorship to anyone who wants to move up through the "food chain"
Our Sous Chef will:
- Be clean and consistent
- Have a deep working knowledge of cooking techniques and recipes
- Maintain strict COGs while working within our ethos
- Drive our cooks and FOH staff to live up to service standards
- Mentor new chefs and FOH staff
- Work with the DOO and Bar Managers to plan out seasonal preservations and build out our larder for the late fall - early winter
- Educate the staff on new cooking techniques
- Work directly with the DOO to build out a catering and street festival program.
We offer:
- Benefits
- Raises and bonus structures with consistency and sustained drive
- Creativity and Freedom within certain bounds
- The opportunity to build something fun
- Upward mobility and and opportunity to expand
If interested please email your resume to Ash@thebluebirdbaltimore.com.
We look forward to hearing from you soon!
