Daniel Del Prados restaurant group is currently looking for a Sous Chef to join the team at Rosalia
They are responsible for:
Assisting with ordering/prep lists when the exec is not there
Working stations for service
Working expo for service
Assisting with prep when needed
Upholding standards both for themselves and cooks
Managing day to day labor
Daily cleaning and larger projects managed
Working with FOH on allergies, food knowledge, etc.
Communication with other chefs/corporate team
Help to maintain and coordinate fixing of equipment when needed
Ideally this would be a person who has worked in high-volume, managed a team, and has a working understanding of day-to-day management of kitchens. The Sous Chef is responsible for being a leader and setting the maintaining the pace and standards of the kitchen and brand.
The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position.
Responsibilities:
Overseeing line cooks, prep cooks and dishwashers
Overseeing that each restaurant is maintaining food cost, proper pars and labor
Create and change menu and kitchen systems that help streamline service and vertically integrate time consuming tasks within the company.
Continually update and amend policies and procedures for the BOH operation
Implement and maintain daily food preparation and quality control standards
Coaching and training BOH staff with proper recipes
Ensure kitchen teams are compliant with health codes
Ensuring products are received on time for prep team
Coordinate chefs, cooks, and all staff to ensure the highest quality of food and service
Maintain high standard of safety and sanitation in the kitchen
Oversee ordering of product and communication with vendors
Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution
Accountable for maintenance of all kitchen equipment and facilities
Ideal candidates would have:
Woodfire pizza oven experience
2-3 years’ restaurant kitchen management experience in a high volume, with a growth history in BOH roles.
Proven track record as a chef, cook, and leader
In the performance of all duties assigned, ability to work independently with minimal or no supervision while exercising broad discretion and professional judgment
Ability to communicate effectively with vendors, guests, fellow team members, and Leaders
Ability to work cooperatively with others
Ability to accept direction and constructive criticism
Ability to complete tasks in a timely manner
Ability to effectively multitask and manage multiple projects
Ability to maintain consistent attendance and punctuality
Strong commitment to maintaining consistency and superior quality in a high-volume environment
A clearly demonstrated ability to be innovative, creative, and able to think outside the box
A team player attitude with proven coaching abilities
Ability to effectively manage a large team of BOH employees
Attention to detail
Sense of urgency
Knowledge of various POS, ordering, labor, and inventory systems
Ability to multitask
Culinary Menu / Recipe Development
Equipment Maintenance
Expediting
Food Cost Optimization
Food Safety Knowledge and Certification
Kitchen Cleaning/Sanitation
Kitchen management
Compensation Details:
Competitive salary
Medical and Dental covered 100% by employer for employee only
PTO, Bereavement, Paid Parental leave
Discounts at all restaurants in company
Pay: $55,000.00 - $60,000.00 per year
Job Type: Full-time
Shifts:
10 hour shift
8 hour shift
Day shift
Night shift
Weekly day range:
Monday to Friday
Weekend availability
Work setting:
Casual dining restaurant
Work Location: In person
