Paradies Lagardère Sous Chef San Francisco International Airport
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $81,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Professional development opportunities
Job Description
Our client is a prominent establishment specializing in full-service restaurant operations renowned for delivering top-notch culinary experiences in a dynamic and fast-paced environment. This company prides itself on fostering an inclusive, team-oriented culture where quality food, safety, and exceptional service are top priorities. They are committed to excellence in every aspect of their back-of-house (BOH) operations, employing advanced culinary techniques and best kitchen practices to meet and exceed customer expectations consistently. Operating with a strong emphasis on food safety, sanitation, and employee development, this restaurant offers an exciting opportunity for culinary professionals to grow and excel within a supportive and... Show More
Job Requirements
- ability to read, write and speak English
- basic math skills
- basic computer skills including MS Office and internet
- ability to understand and properly execute recipes
- ability to perform basic cleaning and sanitation practices
- skillful and cautious handling of knives and sharp objects
- ability to handle food safely
- ability to convert measurements
- ability to work in fast paced and stressful environments
- strong team player with effective communication skills
- ability to follow directions
- maintenance of valid Food Safety Manager Certification
- maintenance of Sexual Harassment Training Certification
Job Qualifications
- two plus years as sous chef in a full service facility or combination of experience and education providing necessary skills and knowledge
- successful completion of a ten year criminal background check by the FBI
- completion of SFO SIDA training
- successful computerized employment testing and in-person interview
- minimum six months experience as line cook in high volume fast paced environment or promotion from prep cook
Job Duties
- working the line including preparation and plating of all menu items
- cleaning of the line and work areas and ensuring staff compliance
- preparation of base items such as sauces, portioning goods, ingredient processing
- conducting regular food safety and sanitation inspections and workplace safety inspections
- expediting food from the front line
- inventory management including ordering and stocking supplies
- training new employees and coaching current staff including sous chefs
- coordination of repair and maintenance
- performing administrative duties including manager log entries, invoice coding, and staff documentation
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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