This is a rare opportunity for you to join the best team in the Southwest! Are you an aspiring Chef who would like to expand your already established culinary skills by working in the best kitchen, alongside the best cooks and one of only two James Beard-winning chefs in Santa Fe? Are you looking for your next chapter to be in a diverse, active, healthy, artistically dynamic top travel destination? Are you starving for a healthy work-life balance? Then the Compound Restaurant is the right place for you!
The Compound is an award-winning cornerstone of the culinary landscape in the Southwest for the last 25 years. Celebrated James Beard award-winning Best Chef of the Southwest, Mark Kiffin is seeking a Sous Chef to join our team alongside Michelin-trained executive Chef Weston Ludeke.
As Sous Chef, you will help lead the on-site culinary operation and will be responsible for ensuring guests have an exceptional experience, delighted by the quality, creativity, and variety of food offerings, and continue the legacy of deeply personalized service that the Compound Restaurant is known for. We place importance on using only the finest sourced ingredients in our scratch cooking and need someone who has the right skills and is passionate about the food they produce.
The Sous Chef, under guidance from the Executive Chef, will be responsible for overseeing all aspects of the kitchen, encompassing operational duties, and providing leadership and management of kitchen staff. The right candidate will have a driven work ethic and developed culinary skills. This person must be a team player with high motivational skills who will be responsible for overseeing the well-established and tight-knit kitchen team, including hiring, training, and mentoring staff. They must know about available food products, vendors, and distributors of the local marketplace and should be adept at determining the seasonality, origin, and quality of food products. They must be able to identify trends in price fluctuations and offer viable solutions.
The Sous Chef will work closely with the Executive Chef and Chef/Owner to create interesting menu selections for the seasonally changing menu. This role is the culinary face of the Compound Restaurant in the community and promotes community connections as the ambassador of the restaurant.
We are interested in who you are and why you’d like to join our close-knit family. Please include a brief introduction about yourself along with your resume and we will follow up with qualified candidates directly. Be a part of the best culinary team in Santa Fe!
Responsibilities
Oversees and can work all stations in the kitchen.
Oversees all food orders and requisitions to maintain proper par levels and costs while providing fresh, quality products, inspecting all current products for freshness, and proper documentation of any waste.
Ensures proper receiving procedures are being followed including proper FIFO rotation and dating of all incoming products.
Ensures daily prep/pull list is completed and BOH operations are adequately prepared for anticipated business levels.
Ensures all recipes are adhered to and produced consistently and safely.
Monitors food portioning, preparation, and waste to control costs.
Ensures plate portioning and presentation are consistent by expediting the line during service.
Organizes kitchen and maintains all ServSafe, sanitation and safety policies and documentation.
Ensures all BOH staff members are properly trained.
Proper scheduling of all kitchen staff to hit budgetary goals by anticipating business levels and eliminating all OT while still providing a safe, quality product and service in a timely manner.
Sets the example and ensures all staff are promoting a professional work environment by upholding proper grooming and uniform standards, following all food safety and HACCP guidelines, displaying a positive, professional attitude and language in all situations, being prepared by anticipating business levels, keeping a clean, safe work area.
Demonstrates food quality expectations by preparing all dishes correctly and training and monitoring all those who prepare food items.
Follows through on all disciplinary actions with proper documentation, training, and guidance in a positive, professional manner.
Immediately follow up with any equipment malfunctions or breakages to resolve the issue ASAP.
Gives support to all kitchen operations as well as any FOH needs.
Maintains budgetary food and beverage costs.
Performs monthly kitchen audits and inspections to ensure all HACCP policies and procedures are being followed.
Will take part in & perform all inventories to ensure that all products are accurately counted and recorded.
Proficiency with computer software for the following: ordering, inventory, scheduling, time & labor.
Abides by and upholds overall customer service standards.
Abides by and upholds kitchen and food concessions service standards.
Assists in the preparation and design of all food menus.
Produce high-quality plates both design and taste-wise.
Ensure that the kitchen operates in a timely way that meets quality standards.
Fill in for the Chef/Owner in planning and directing food preparation when necessary.
Resourcefully solve any issues that arise and seize control of any problematic situation.
Demonstrates an upbeat, positive attitude and acts and communicates professionally.
Required Qualifications:
5-8 years of progressive experience in leading food & beverage operations
Prior Sous Chef or supervisory experience.
Proven ability to drive a profitable operation
Ability to work well under the pressure of meeting production schedules and quality delivery
Excellent written and verbal communication skills; computer literate; Spanish speaking
Strong organizational skills
Experience curating and executing creative events in a variety of settings. Assisting Chef/Owner during travel events while representing the Compound Restaurant.
Keen eye for detail
Serve Safe Certification
Positive, honest, and energetic work ethic