Job description
Established restaurant with a creative, rotating menu of seasonal & locally sourced fare seeks strong leaders and contributors for the Chef & Sous Chef roles, someone who not only possesses culinary talent, but also has an ardent desire to learn and grow with the position. Qualified candidates must have at least 1-3 years experience in high volume, food-focused restaurants, and have a proven record of managing a kitchen successfully. Professional communication skills are crucial, and bilingual skills are a plus.
Ideal candidates will possess:-The ability to motivate and inspire their team to execute food at a high standard-Proven success with menu development and pricing, and development of culinary team-Computer skills helpful including inventory, Outlook, Microsoft Excel and Word-Passion about food and creating new dishes-Knowledge on various techniques and up and coming food trends/ingredients-An understanding of financial and administrative responsibilities (i.e., P&L, recipe costing, food costs, labor costs)-Honest, Trustworthy, COLLABORATIVE, driven individual!
RESPONSIBILITIES
· Complete quality control line check
· Oversee kitchen preparation of all stations and the production of all food
· Verify all portion sizes, quality standards, department rules, policies and procedures maintained by kitchen employees
· Assist with the training of kitchen personnel as well as food services staff
· Set-up and ensure kitchen stations are ready to serve prior to service
· Maintain high standards of quality and appearance of all food prepared and served
· Develop organized prep sheets with each menu change
· Ensure food tickets are complete and out in a timely manner
· Oversee and support line cooks in synchronizing food procurement and other food preparation tasks
· Read, follow and create recipes; prepare and cook hot and cold food items with attention to detail while maintaining highest quality
· Ensure quantity of daily prepped foods to ensure the restaurant runs as smoothly and efficiently as possible
· Comply with all sanitation standards (temperature logs, HACCP review, sanitation walkthroughs etc.)
· Data entry of inventory, purchases/ invoices
· Proactively manage labor costs and food purchasing and utilization to maximize cost efficiency
· Order and receive food product from vendors, check in by item on invoice
· Maintain a strong working knowledge of culinary trends and utilize when appropriate
· Ensure cleanliness and high sanitation standards are maintained at all times
· Organize and maintain stock rooms and walk-in refrigerators
· Train line cooks on all aspects of the role to help and enhance their cooking skills
· Perform all miscellaneous duties assigned by upper management
· Know and comply with all company policies and procedures regarding safety, security and emergencies
MINIMUM QUALIFICATIONS
· Demonstrated strong leadership and teamwork skills and abilities
· Excellent communication skills both written and verbal
· Must be able to stand for 9 to 10+ hours
· Must be able to lift 50 pounds
· Reliable and predictable attendance
Possibility of growth within the company, competitive salary commensurate with experience & benefits. Please send resume with references to be considered for this position.
Job Type: Full-time