We are growing and looking to add to our team!
Position Title: Sous Chef
Reports to: Executive Chef
Position Summary:
Supervise and coordinate all activities concerning BOH operations and personnel. Responsible for ensuring an efficient quality finished product before and during service hours. Assume all duties of the Chef and other Sous Chefs in their absence. We are a small team and willingness to jump in is required. Potential to become a salaried position.
Core Tasks and Responsibilities:
Food & Product
- Taste food items to insure consistency and conformance to recipes and standards of appearance.
- Control food costs by maintaining product storage requirements, standardized recipes, and waste control procedures.
- Maintain product quality standards and consistency.
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Communication
- Establish open lines of communication between FOH and BOH at all times.
- Work with FOH personnel to execute menu changes, specials, and information regarding shortages.
- Work closely with all management staff.
- Lead by example and motivate through positive reinforcement.
- Be firm, fair and consistent when involved with employee issues.
Service
- Strive for guest satisfaction—maintain the goal of creating positive guest experiences.
- Maintain the integrity of every dish no matter time, price point, whom it is for or level of difficulty.
- Organize and operate an efficient, professional service.
- Maintain a clean and organized BOH workspace.
- Praise in public, criticize behind closed doors, and give constructive criticism.
- Constantly develop culinary talent and remember that you can learn something from every employee in the restaurant.
SPECIFIC SOUS CHEF RESPONSIBILITIES:
- Coordinating prep lists prepared by the chef and coordinates the execution of the corresponding prep
- Grill experience and willingness to learn advanced proteins
- Create and maintain the highest standards, quality and consistency with all prepped products.
- Sample food items daily to insure consistency and conformance to recipes and standards of appearance.
QUALIFICATIONS: Previous kitchen experience is required with at least 1 year of working in a similar position. Must be able to work well under pressure and be self-motivated. Must have good organizational, time management and delegation skills. Good communication skills—both written and verbal, must speak English, bilingual spanish would be a plus. Requires standing and carrying for long periods. This position may require lifting, carrying, pulling or pushing of approximately 21—50 pounds.
To apply please respond with resume and to set up an interview.