Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $50,000.00 - $65,000.00
Work Schedule
Rotating Shifts
Flexible
Weekend Shifts
Benefits
competitive salary
Performance-based Bonus Program
Medical insurance
Dental Insurance
Vision Insurance
Disability insurance
Life insurance
Paid vacation
401(k) with Company Match
Career advancement opportunities
Allowance for off-duty dining
Relocation assistance
Job Description
Ancho & Agave is a vibrant and dynamic restaurant located in Omaha, NE, known for delivering fresh, delicious Mexican cuisine in a casual setting that emphasizes both quality ingredients and an enjoyable dining atmosphere. Born out of a deep passion for flavor and a commitment to creating memorable experiences, Ancho & Agave combines mouth-watering dishes, refreshing beverages, and a fun-loving environment to provide an exceptional culinary experience to all guests. The restaurant prides itself on fostering a welcoming ambiance where friends and families can come together to enjoy great food and good times. Beyond its dedication to exceptional cuisine, Ancho... Show More
Job Requirements
- minimum 1 years of experience as a sous chef in a full-service, high-volume restaurant
- current food safety and sanitation certification
- must be able to communicate clearly and effectively verbally and in writing
- ability to lead a diverse team
- strong leadership skills
- ability to manage multiple tasks in a fast-paced environment
- flexibility to work weekends, evenings, holidays
- must be able to work varied shifts including mornings, afternoons, evenings, and late nights
- ability to work 45-55 hour work weeks
- exceptional hygiene and grooming habits
- reliable transportation
- must have high stamina and physical ability to lift up to 50 pounds
- must be 21 years or older
- must be available to travel for 35-45 days for training
Job Qualifications
- minimum 1 years of experience as a sous chef in a full-service, high-volume restaurant
- current food safety and sanitation certification
- strong culinary skills including food preparation and cooking best practices
- working knowledge of restaurant industry operations, safety, and sanitation standards
- ability to communicate clearly and effectively verbally and in writing
- ability to lead a diverse team with varying experience levels
- strong leadership skills to motivate employees and achieve positive results
- strong time management, organizational, decision-making, and problem-solving skills
- ability to uphold vendor relationships and daily challenge troubleshooting
- ability to work in a fast-paced environment and handle multiple tasks simultaneously
- ability to travel for 35-45 days for management training
- flexibility to work weekends, evenings, and holidays
- ability to work varied shifts including mornings, afternoons, evenings, and late nights
- ability to work 45-55 hour work weeks
- exceptional hygiene and grooming habits
- reliable transportation
- high level of stamina
- physical ability to stand, sit, push, pull, reach, bend, stoop, and lift up to 50 pounds
- must be 21 years or older
Job Duties
- create exceptional culinary experiences for guests
- oversee and participate in daily kitchen operations including opening, closing, receiving, food prep, and cooking
- train kitchen staff following company policies and procedures
- uphold standards for food preparation and plating
- ensure food safety, sanitation, and workplace safety
- control operational costs, take inventories, and order food and supplies
- maintain vendor relationships and troubleshoot challenges
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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