Sous Chef

2 years

Job Title: Sous Chef- Evening Hours
experience in fine dining- only serious candidates with experience need apply

Sous Chef Role: Excellent opportunity for a rising chef to advance his or her career

Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. A strong team player who possesses a strong work ethic and is willing to learn French Cuisine technique in a high pressure environment.

Experience in a scratch cooking kitchen and fine dining is required.

Sous Chef Job Duties:

• Leads kitchen team in Executive Chef's absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Trains new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimizes waste
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with Executive Chef to maintain kitchen organization
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists Executive Chef with menu creation
• Coordinates with restaurant management team on supply ordering and kitchen efficiency

Compensation: Salary ($55,000.00 - $70,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts, Free Parking

Advanced Knife Skills

Leadership

Expediting

Mentoring

Food Safety Knowledge

Attention to Detail

Inventory Management

Time Management

Meat Butchery

Organizational Skills

Menu Development

Communication Skills

Ordering / Purchasing

Problem Solving

Portioning

Adaptability

ServSafe Certified

Creativity in Menu Development

200 Covers Per Night

Quality Control

Collaboration with Management

Ability to Work Under Pressure

Customer Service Orientation

Commitment to Continuous Learning

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