AM Sous Chef - (Expired Job)

Los Ranchos de Albuquerque, NM, USA|Onsite

This job is no longer active

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Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Meals

Paid holidays

Uniform allowance

Job Description

This opportunity is with a distinguished culinary establishment known for its commitment to quality and farm-to-fork dining experiences. Situated in a vibrant community, the restaurant excels at delivering exceptional breakfast and brunch services, blending traditional Rio Grande Valley cuisine with innovative recipes crafted from local, seasonal ingredients. The establishment values creativity, sustainability, and the cultural richness of New Mexico's food, art, and heritage, providing a workplace that nurtures professional growth and culinary excellence. It is a full-time, exempt position reporting directly to the Executive Chef, fortifying the leadership team in a fast-paced yet supportive environment geared towards top-tier dining experiences.\n\nThe role of AM Sous Chef is pivotal to the smooth operation of the morning service, encompassing leadership and hands-on responsibilities. The AM Sous Chef will take charge of the breakfast and brunch periods, ensuring that every dish meets the highest standards of quality and presentation. The position requires not only proficient culinary skills across various food preparation techniques—including cooking, baking, and food portioning—but also strong organizational abilities to manage kitchen spaces, inventory, and sanitation. As a leader, the AM Sous Chef is responsible for training and supervising the breakfast team, handling scheduling, evaluating performance, and maintaining hygiene standards critical in an open kitchen environment. This role demands a proactive individual who can adapt quickly, maintain composure under pressure, and contribute to recipe development alongside the Executive and Executive Sous Chefs. Attention to food safety, equipment maintenance, and stock management are also integral aspects of the job, ensuring that the kitchen runs efficiently and all health regulations are strictly observed. The AM Sous Chef plays a key role in supporting the overall culinary vision, including collaborating on menu pricing and special offerings to balance quality and cost-effectiveness. This leadership position is ideal for someone passionate about farm-to-table food, adept at team management, and eager to thrive in a dynamic culinary setting.

Job Requirements

Possesses experience in a kitchen environment with a farm to fork background
Knowledge to execute cooking breakfast, dinner, pastries, and all aspects of food prep
Knowledge of Rio Grande Valley cuisine and a passion for using local, seasonal ingredients
Strong leadership and management skills, with experience in leading a team in a fast-paced environment
Self-motivated, with solid organizational and communication skills both as a leader and member of a team
Able to sit, stand, bend, squat, reach and walk 10 hours a day
Able to lift and carry 50 lbs. in short intervals throughout the day
Willing and able to work a varied schedule to include 10-hour days, mornings, evenings, weekends, and holidays

Job Qualifications

Experience in a kitchen environment with a farm to fork background
Knowledge to execute cooking breakfast, dinner, pastries, and all aspects of food prep
Knowledge of Rio Grande Valley cuisine and a passion for using local, seasonal ingredients
Strong leadership and management skills, with experience in leading a team in a fast-paced environment
Self-motivated, with solid organizational and communication skills both as a leader and member of a team
Ability to sit, stand, bend, squat, reach and walk 10 hours a day
Ability to lift and carry 50 lbs. in short intervals throughout the day
Willingness and ability to work a varied schedule to include 10-hour days, mornings, evenings, weekends, and holidays

Job Duties

Come to work on time and ready to work
Set up the kitchen space daily
Ensure sani-buckets and tasting spoons are set up and maintained as needed
Clean workstations before and after every shift, including floors, walls, hoods, counters, equipment, and sorting and removing trash
Be able to work and teach any station in the kitchen
Check in line cooks and prep cooks and ensure all are equipped with the information and resources needed to complete their work
Maintain proper hygiene practices for the team and self
Start each shift by checking each station’s prep list and end each shift by checking off that all prep lists are done properly for the following shift
Note food quantities as they run low or high and communicate to Executive Sous Chef, Executive Chef, or Roundsman
Supervise AM service for quality, plating, and standards
Work on daily specials and have them approved by Executive Chef
Learn the menu pricing strategies used by Executive Chef
Work directly with Executive Sous Chef and Executive Chef in recipe and menu development
Maintain the cleanliness and organization of the workspaces and walk-ins, including breaking down boxes, sorting and removing trash, and checking inventory for items needing to be disposed of
Ensure proper functionality of all kitchen equipment
Monitor refrigerator temperatures and storage procedures to ensure food safety
Maintain the integrity of your personal knives and tools and respect the tools made available to you
Check out the AM team and prep team before they may leave
Get checked out by direct supervisor before you may leave