Sous Chef

Elk Grove, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,000.00 - $85,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Paid Time Off

Employee Discounts

Professional development opportunities

flexible scheduling

Job Description

Il Fornaio Cucina Italiana is a renowned Italian restaurant group with 15 thriving locations across Southern California, Northern California, and Las Vegas. Established with a passion for authentic Italian cuisine, Il Fornaio combines traditional recipes with high culinary standards to offer guests an exceptional dining experience. The restaurants are well-known for their commitment to quality, ambiance, and genuine hospitality, making them a preferred choice for both casual diners and those seeking upscale Italian fare. With a team-oriented environment and dedication to excellence, Il Fornaio continues to expand its footprint while maintaining the highest standards in food and service.

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Job Requirements

Minimum 2 years of relevant experience as sous chef, kitchen manager or supervisor
Familiarity with food and facility safety standards including COVID protocols
Flexible schedule availability including weekends
Ability to work varied shifts
Strong attention to detail in food preparation and presentation
Effective communication skills
Leadership capabilities in a kitchen environment

Job Qualifications

Prior experience as sous chef, kitchen manager or supervisor for at least 2 years
Experience in full-service fine dining upscale restaurant is a plus
Strong kitchen and dining room experience
Knowledge of authentic Italian cuisine, recipes and execution
Positive attitude with clear, professional and respectful communication skills
Ability to train and supervise staff effectively

Job Duties

Food preparation and service for all meal periods
Recipe adherence with special attention to timely preparation and plate presentation
Training and supervising kitchen staff
Adhering to food and facility safety requirements including all COVID protocol
Ensuring that quality and cost standards are consistently obtained
Completing kitchen administrative and human resource duties
Inventory, ordering and scheduling with service and cost control measures in place