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Common House is a contemporary social club designed for connection. More than a membership, our Houses provide an inclusive space to play, dine, work, and discover. We are expanding to bring our brand of hospitality and social experience throughout the Southeast. We are seeking a Sous Chef for our Richmond location, opening this Fall 2020!
PRIMARY RESPONSIBILITIES:
To provide our guests with an outstanding and unique food experience, maintaining the standards set in place for our Common House guests
To fulfill assignments as appropriate to ensure that food production is performed to the benchmarked superior standards in accordance with all recipes and methods at required standards
To take all necessary steps to provide our guest with a Common House experience that consistently exceeds guest expectation
To provide leadership and guides to all Common House culinary associates, promoting a positive educational environment
Secondary Responsibilities:
The organization, sanitation, care and maintenance of all kitchen equipment (cooking equipment, storage, refrigeration, small wares, work surfaces, floors, shelving, etc) in areas of responsibility
Promote the company’s safety goals and actively work towards ensuring a safe working environment
The selected candidate must be able to uphold the Common House vision as well as demonstrate the 12 values: safety, honesty, excellence, respect, empowerment, pride, teamwork, loyalty, commitment, cleanliness, responsibility and fairness.
Normal Working Hours:
All Salary managers are required to work a minimum shift of 10 hours or as required (mornings, evenings and/or days)
Past Work Experience Requirements:
Minimum 1 year experience in food production
Minimum 1 year experience in an independent restaurant or club
Minimum 1 year experience in a supervisor/Sous Chef role
Educational Requirements:
High School Diploma or G.E.D. or
AOS or AS Degree in Culinary Arts plus 2 years’ experience in food production in a high-volume operation or/and
3-year apprenticeship
Technical Requirements:
Food Handler’s Permit or serve safe certificate
Ability to work quickly and efficiently in a fast paced environment
Excellent Work Ethic
Good Time Management and Organizational Skills
Must be able to read and follow menus and recipes
Have an eye for product control and quality of food
Good understanding of what a good product is and how to be consistent
Knowledge of all basic skills for butchering, sauces, soups, cooking of meat, fish and vegetables; advanced knife skills required
Required Supervision:
Very little supervision provided
Ability to complete tasks unsupervised
Ability to take initiative and ownership to provide the best service for our guests
Other Requirements:
Positive attitude
Responsibility for food and labor costs in area and the drive to control these costs
Ability to develop relationships with co-workers
Ability to demonstrate tasks to co-workers
Ability to teach those under you by passing on your knowledge to co-workers and showing them how to be organized and work efficiently
Team Player
Take direction and feedback well
Production/Quality oriented
Good time management skills
Please email your resume and interview availability.
