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Offering position for a Sous Chef/Kitchen Manager position. The ideal candidate must have a minimum of 3 years professional cooking experience. This individual must also have the following skills: food expediting, food quality and plate presentation awareness, time from order-to-table consciousness, and food cost mindfulness. Mandatory personal qualities include punctuality, collaboration, good personal hygiene, strong work ethic, responsibility and reliability.
This is a fast paced, busy restaurant; the expectation is that you will work well under pressure, maintaining a professional and courteous demeanor at all times. It is essential that you have the ability to clearly communicate with other members of the staff and work well in a team environment. A love of food is mandatory. Attention to detail is required and you must be able to proactively recognize and resolve issues. You must be assertive and lead by example. You must be vested in maintaining the quality standards of the kitchen as well as be able to supervise and manage the entire kitchen staff (line cooks, prep cooks and dishwashers). You will be expected to manage day-to-day back of the house operations in substitution of the Chef.
This is a full time position that will include nights and weekends, specifically Sundays. This position affords creative opportunities for daily specials and menu item input. Those without reliable transportation need not apply. You must be able to lift over 40lbs.
