Sous Chef/ Kitchen Manager/Lead Line Cook
SOMA Restaurant Group
- Ability to perform a variety of cooking techniques, cuisines, and kitchen duties
- Must be able to communicate clearly with managers, executive chef, kitchen and dining room personnel and guests
- Bring our recipes to life every day, following the recipes and methods prescribed to ensure our food is consistently delicious
- High attention to detail, maintaining ongoing awareness of ingredients as our recipes change with seasons and menu updates
- Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
- Season and cook food according to recipes or personal judgment and experience
- Big event catering experience, ability to plan and execute large events.
- Observe and test foods to determine if they have been cooked according to our standards
- Provide courteous and informative service
- Follow restaurant guidelines concerning guest services, food, and physical safety
- Knowledge and understanding of maintenance and equipment/space cleaning requirements.
- 3+ years of experience working in a professional kitchen
- A thorough understanding of how to safely, responsibly use and clean equipment
- Food Handler's Certification or certification within 30 days post-hire
- Basic math and writing skills
- Catering background a big plus.
- Culinary degree preferred, but not required.
- Ability to make amazing vegan soups a big plus.
- Full-time position
- Compensation will be based on experience and training
Must be available days, nights and weekends
To apply: please send an email with the subject line "Kitchen Manager" or "Sous Chef" In the body of the email, include a summary of who you are and what you would like to pursue in your career. Please include a current resume as an attachment. Thank you!
BOH/Kitchen/CDC/Sous Chef/Lead Line Cook