Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Exact $26.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
Paid holidays
Job Description
We are a reputable restaurant known for delivering exceptional dining experiences through high-quality cuisine and professional service. Our establishment prides itself on maintaining a vibrant, dynamic kitchen environment that consistently meets the expectations of our guests and supports the growth and development of our culinary team. We are committed to fostering a culture of excellence, creativity, and collaboration among our staff, ensuring that every dish served reflects the highest standards of culinary craftsmanship and food safety.
The role of Sous Chef is a critical leadership position within our culinary team, serving as the right hand to the Executive Chef. T... Show More
The role of Sous Chef is a critical leadership position within our culinary team, serving as the right hand to the Executive Chef. T... Show More
Job Requirements
- Ability to operate kitchen appliances and equipment safely
- Possess advanced knife skills
- Outstanding organizational and time management skills
- Satisfactory physical and mental health for job duties
- Ability to perform essential job functions with or without accommodation
- Capable of standing and walking up to eight hours per shift and lifting up to 30 lbs
- Available to work weekdays, weekends, and holidays
- Ability to multitask and communicate effectively in spoken and written English
- Basic math proficiency
- Demonstrate positive supervision and leadership to motivate staff
Job Qualifications
- Associates degree in culinary arts or equivalent professional cooking experience
- Minimum of three years in professional cooking with at least one year in supervisory role such as sous chef or kitchen manager
- Advanced knife skills and culinary knowledge
- Strong organizational, leadership, and communication skills
- Proficiency in computer systems related to food cost tracking and inventory management
- Food Protection Manager Certification as required by law
- Commitment to hospitality and service excellence
Job Duties
- Assume responsibility for the kitchen in the absence of the Executive Chef
- Direct and coordinate kitchen staff engaged in food preparation and cooking
- Prepare and portion meats, fish, and produce according to business forecasts
- Prepare daily menu items such as sauces and soups
- Manage cost and quality control including food cost and labor expenses
- Ensure compliance with health and safety standards including sanitation and food handling
- Train, supervise, and motivate kitchen staff
- Maintain kitchen equipment and supervise cleaning and organization of storage areas
- Participate in food ordering, inventory counts, and menu planning
- Enforce safe work habits and safety policies in the kitchen environment
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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