We are looking for a professional Sous Chef to be in our kitchen, following our Chefs specifications and guidelines. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.
Responsibilities
-Produce high quality plates both design and taste wise
-Ensure that the kitchen operates in a timely way that meets our quality standards
-Fill in for the Chef in planning and directing food preparation when necessary
-Resourcefully solve any issues that arise and seize control of any problematic situation
-Uphold all policies & procedures set by the Chef
-Research new food techniques and contribute to menu process
-Lead the kitchen with the Chef with high standards and strong work ethic
-Manage and train kitchen staff, establish working schedule and assess staff’s performance
-Order supplies to stock inventory appropriately
-Comply with and enforce sanitation regulations and safety standards
-Maintain a positive and professional approach with coworkers and customers
-Manage Food and Labor costs effectively
-Contribute to daily specials and track data using IT tools
-Own and manage Events/catering program and promote growth in sales/process (where applicable)
Skills
-Proven experience as a Sous Chef or Lead Line cook
-Understanding of various cooking methods, ingredients, equipment and procedures
-Excellent record of kitchen and staff management
-Accuracy and speed in handling emergency situations and providing solutions
-Familiar with industry’s best practices
-Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
-BS degree in Culinary or related certificate would be a plus
-Catering/Event experience a is a plus