Sous Chef

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THE JOB

The potential candidate is accountable for the overall success of the daily kitchen operations. He/She exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Possesses the desire to promote positive kitchen culture and mentor our employees.

 

THE DETAILS

  • • Lead kitchen team in chef's absence
  • • Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
  • • Oversee and organizes kitchen stock and ingredients
  • • Ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
  • • Keep cooking stations stocked, especially before and during prime operation hours
  • • Assist in training new kitchen employees to restaurant and kitchen standards
  • • Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
  • • Supervise all food preparation and presentation to ensure quality and restaurant standards
  • • Work with Executive Chef to maintain kitchen organization, staff ability, and training opportunities
  • • Verify that food storage units all meet standards and are consistently well-managed
  • • Assist Executive Chef with menu creation
  • • Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
  • • Expedite and manages food tickets during the course of service
 

The PERKS

  • Competitve salary coming in above industry standards
  • Medical and dental
  • 2 weeks paid vacation
  • Local events: food competitions, festivals, etc.
  • Opportunities for growth
  • Working for a rockstar in paradise!
 

THE QUALIFICATIONS

  • Fair and firm management abilities with high influencing skills.
  • Strong administration skills.
  • Creative and innovative.
  • Strong knowledge of food and beverage.
  • Hands-on approach to all operational aspects.
  • Excellent communication and computer skills.
  • Initiative and Self-motivated.
  • Ideal training and coaching skills
  • 1+ years in BOH Management experience