Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $28.00 - $30.00
Work Schedule
Standard Hours
Benefits
15 days PTO
8 Paid holidays
Medical insurance
Dental Insurance
Vision Insurance
401k with employer match
wellness reimbursement
Job Description
Porter Hospitality, a division of One Workplace, specializes in transforming commercial buildings into vibrant destinations and experiences that enhance tenant and community engagement. This innovative company collaborates directly with building owners and landlords to design and operate unique hospitality concepts ranging from restaurants and cafes to wellness centers, catering operations, retail concepts, lounges, and event spaces. By integrating hospitality into these commercial environments, Porter Hospitality activates amenities and cultivates lively spaces through regular events for tenants and the broader community. The company is dedicated to fostering an inclusive culture that values diversity and promotes empathetic leadership, with a commitment to... Show More
Job Requirements
- 3-5 years experience as a Sous Chef or relevant combination in fine dining or hospitality setting
- Associate degree in a culinary field preferred
- Excellent oral and written communication skills
- Strong organizational abilities
- Interpersonal skills to collaborate with internal departments, vendors and customers
- Professional demeanor and discretion with confidential matters
- Self-motivated with good decision-making and judgment
- Ability to work under pressure and meet deadlines
- Capability to prioritize workload and adapt to changing priorities
- Proficiency in creating and managing menus and inventory
- Knowledge of Microsoft Office and ability to learn internal software
Job Qualifications
- 3-5 years experience as a Sous Chef or relevant combination in fine dining or hospitality setting
- Associate degree in a culinary field preferred
- Excellent oral and written communication skills
- Strong organizational abilities
- Interpersonal skills to collaborate with internal departments, vendors and customers
- Professional demeanor and discretion with confidential matters
- Self-motivated with good decision-making and judgment
- Ability to work under pressure and meet deadlines
- Capability to prioritize workload and adapt to changing priorities
- Proficiency in creating and managing menus and inventory
- Knowledge of Microsoft Office and ability to learn internal software
Job Duties
- Assist in all food production including restaurants, banquet functions and other outlets
- Develop and help monitor food and labor budgets
- Maintain highest professional food quality and sanitation standards
- Collaborate with Kitchen Manager to set item prices
- Stay current on developing trends in the restaurant industry
- Maintain kitchen and surrounding areas to company standards and health regulations
- Assist with inventory management and stock rotation
- Train, mentor and develop line cooks and kitchen staff
- Identify and introduce new culinary techniques
- Prepare meals and provide prep support
- Assign and delegate responsibilities for operations of outlets and banquet
- Assist with food cost control and adherence to budget
- Ensure compliance with all policies and relevant laws and regulations
- Ensure safety and cleanliness of facility and equipment
- Monitor inventory to meet par requirements
- Conduct monthly inventories with Kitchen Manager
- Organize storerooms, refrigerators and freezers
- Assist in ordering and receiving food products and supplies
- Ensure products meet brand or company standards
- Provide highest quality customer service and ensure staff training
- Evaluate quality, price and related goods consistency
- Maintain regular cleaning and maintenance schedules
- Manage vendor and distributor relationships
- Work with cafe management on hiring and training bar staff
- Tailor menus and beverage programming for special events
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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