In search of an exceptional hands-on Sous Chef to partner and run the kitchen with our Executive Chef. This position will be responsible for all Kitchen line operations while conducting full inventories weekly for Food Cost comparisons. Must be able to lead from the line while being able to insure production of all menu items from all other stations come out in a timely manner with proper plate presentations and temps. We believe attitude and personality is as important as skills, we strive to build a strong culture in our kitchens.
If you are ready to work with great food and utilize your passion for hospitality in a 5 day/45-50hr work week please send you resume in for consideration, I am starting interviews as soon as tomorrow, 5/27.
Responsibilities:
Assist the head chef in menu planning and recipe development
Oversee food preparation and ensure quality and consistency
Supervise kitchen staff and delegate tasks as necessary
Monitor inventory levels and order supplies as needed
Maintain a clean and organized kitchen environment
Adhere to all food safety and sanitation guidelines
Collaborate with the front-of-house staff to ensure smooth service
Skills:
Strong culinary skills and knowledge of various cooking techniques
Excellent organizational and time management abilities
Attention to detail and ability to work under pressure
Effective communication and leadership skills
Ability to work well in a team environment
Knowledge of food safety regulations