Le French is hiring an Experienced Sous Chef for our DTC location at 4901 S Newport Street in Denver.
Le French is growing and looking to a Sous Chefs with a passion for food, and experience to help us succeed. We are building a team with people who have a positive attitude, knowledge in leading a team, administration, ordering, line skills, and can coach their team.
Le French Sous Chef Responsibilities include:
1. Kitchen Management: Assisting in the overall management of the
kitchen. This includes coordinating and supervising kitchen staff,
organizing workflow, and ensuring efficient and smooth operations.
2. Food Preparation: Participating in food preparation activities, such as
chopping, slicing, and cooking, to maintain high-quality standards and
ensure timely service. The Sous Chef may also be responsible for
developing and testing new recipes or menu items.
3. Menu Planning and Development: Collaborating with the Head Chef to
create menus that align with the restaurant's concept and customer
preferences. This may involve researching and sourcing ingredients,
analyzing food costs, and making recommendations for menu
improvements.
4. Staff Training and Development: Assisting in the training and
development of kitchen staff. This includes providing guidance on
cooking techniques, food safety, and sanitation practices. The Sous
Chef may also conduct ongoing training sessions to enhance culinary
skills and ensure consistent quality.
5. Kitchen Organization and Inventory Management: Ensuring the kitchen
is well-organized and properly stocked with ingredients, supplies, and
equipment. This involves monitoring inventory levels, placing orders,
and maintaining a well-functioning storage system.
6. Quality Control: Maintaining high standards of food quality, presentation,
and taste. The Sous Chef plays a critical role in ensuring that all dishes
leaving the kitchen meet the restaurant's quality expectations.
7. Health and Safety Compliance: Adhering to and enforcing health and
safety regulations in the kitchen. This includes maintaining cleanliness,
implementing proper food handling procedures, and conducting regular
inspections to ensure compliance.
8. Team Collaboration: Working closely with other kitchen staff, such as
line cooks, prep cooks, and dishwashers, to coordinate operations and
ensure smooth teamwork. The Sous Chef may also act as a liaison
between the kitchen and front-of-house staff to facilitate efficient
communication.
9. Problem Solving: Assisting in troubleshooting and resolving issues that
may arise in the kitchen, such as equipment malfunctions, staff conflicts,
or customer complaints. The Sous Chef should be proactive in
identifying and addressing potential challenges to maintain a positive
and efficient kitchen environment.
10. Menu Execution: Ensuring that dishes are prepared and plated
according to established recipes and presentation guidelines. The Sous
Chef should also have strong attention to detail to maintain consistency
in taste, portioning, and plating.
Please apply with your resume.