SOUS CHEF

Baltimore, MD, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $50,300.00 - $68,000.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

competitive salary

Health Insurance

Paid Time Off

Employee Discounts

Training and development opportunities

Flexible Schedule

Supportive team environment

Job Description

The hiring establishment is a busy and reputable restaurant located in Severna Park, known for its commitment to delivering high-quality dining experiences through exceptional culinary skills and excellent customer service. This restaurant prides itself on maintaining a vibrant and efficient kitchen environment where quality, safety, and teamwork are prioritized. With a focus on creating delicious meals that adhere to consistent standards, the restaurant fosters a professional yet dynamic workplace culture designed to support both staff and guests alike.

The role available is that of an experienced Sous Chef, a vital leadership position within the kitchen hierarchy. The Sous C... Show More

Job Requirements

Minimum 2-5 years experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
At least 6 months experience in a similar capacity
Ability to communicate clearly with managers, kitchen, dining room personnel and guests
Physical ability to reach, bend, stoop and frequently lift up to 50 pounds
Ability to stand for long periods up to 9 hours
ServSafe certification or willingness to obtain within a timely manner
Availability to work nights and weekends with a flexible schedule

Job Qualifications

A minimum of 2-5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
At least 6 months experience in a similar capacity
Must be able to communicate clearly with managers, kitchen, and dining room personnel and guests
Be ServSafe certified OR willing to obtain certification within a timely manner and the support of the team
Knowledge of kitchen sanitation and safety standards
Ability to lead, motivate and train kitchen staff
Experience in food cost control and inventory management
Strong organizational and time management skills
Basic understanding of menu planning and pricing

Job Duties

Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees
Fill in where needed to ensure guest service standards and efficient operations
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following preventative maintenance programs or arranging for the same
Work with restaurant managers to plan and price menu items
Establish portion sizes and prepare standard recipe cards for all new menu items
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures
Control food cost and usage by following proper ordering procedures and practices, product storage procedures, standard recipes and waste control procedures
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils
Responsible for training kitchen personnel in cleanliness and sanitation practices
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
Check, maintain and record proper food holding and refrigeration temperature control points
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials
Continually work toward the improvement of all training tools and job descriptions provided for all kitchen department positions
Assist and direct the training time allocated for kitchen operations to any front of house staff or management team member that will be scheduled for kitchen orientation
Be knowledgeable and engaged in Budget process and capable of active discussion on goals and targets set for kitchen operation particularly in Food cost and Kitchen labor

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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