Culinary Agents is working with the team at The Butcher's Daughter - Venice to connect them with talented hospitality professionals.
The Butcher's Daughter - Venice - Now Hiring: Executive Sous Chef
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The Butcher's Daughter is a busy, fast paced and vibrant vegetarian restaurant. We are looking for an Executive Sous Chef to join our team by ways of helping maintain the culture we have set fourth, while simultaneously enjoying the challenge of preparing delicious meals for our customers. Chef responsibilities include studying recipes, setting up menus and preparing quality dishes that showcase what the seasons has to offer. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. You should be very familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you. Ultimately, you’ll be signing on to help educate and amaze the way our staff, and customers experience the world of vegetarian cuisine. Responsibilities Approach each day with an eagerness to develop themselves and the team around them Study each recipe and gather all necessary ingredients Engaged with staff and aide in executing the services food in a timely manner Delegate tasks to kitchen staff as to assure the flow for the day is always progressing Inform wait staff about daily specials, and engage with the FOH to help educate on menu knowledge Ensure appealing plate presentation, and taste Supervise Cooks and assist as needed Slightly modify plates to meet customers’ dietary needs and allergy requests (e.g. reduce salt, remove dairy) Monitor food inventory and place orders Check freshness of food and discard out-of-date items Experiment with recipes and suggest new ingredients with Executive Chef Jamie Ensure compliance with all health and safety regulations within the kitchen area Daily scanning and emailing of invoices Skills Proven work experience as a Sous Chef (at least 4 years) Hands-on experience with various kitchen equipment (Ex: Sous vide, smokers, grill, convection ovens) Leadership skills; leadership by ways of example and not just verbal commands Ability to remain calm and undertake various tasks Excellent time management abilities Up-to-date knowledge of cooking techniques and recipes Familiarity with sanitation regulations. Musta have a Management Serve Safe Certificate Culinary school diploma is a plus, not a requirement
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