Sous Chef - (Expired Job)

Warren, MI, USA|Onsite

This job is no longer active

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Job Overview

Employment Type

Full-time

Compensation

Salary

Range $46,900.00 - $63,300.00

Work Schedule

Flexible

Benefits

Medical insurance

Supplemental Insurance

on-demand pay

Referral Bonus

401(k)

Paid Time Off

Job Description

Gran Castor is a uniquely vibrant restaurant that embodies a rich blend of vintage charm and contemporary flair. Located in a bustling neighborhood that appreciates the eclectic, this establishment stands out as a trailblazer in the culinary scene, offering a memorable dining experience that is both nostalgic and refreshingly forward-thinking. The ambiance at Gran Castor is reminiscent of a quirky yet cozy hangout, where patrons can enjoy an artisan concoction of Latin-Asian fusion dishes intertwined with European café influences. Here, homemade donuts and house-roasted pour-over coffee complement a menu inspired by a global palate, reflecting the well-traveled culinary expertise of... Show More

Job Requirements

2-4 years restaurant experience preferred
2-4 years food preparation experience preferred
1+ year management experience preferred
Ability to handle stress under pressure
Ability to lead and manage a team
Basic math and calculation skills
Work well with others
Positive attitude
Current certifications as required by state and local laws
Understanding of food safety and sanitation rules

Job Qualifications

2-4 years restaurant experience preferred
2-4 years food preparation experience preferred
1+ year management experience preferred
Ability to handle stress under pressure
Ability to lead and manage a team
Basic math and calculation skills
Work well with others
Positive attitude
Current certifications as required by state and local laws
Understanding of food safety and sanitation rules

Job Duties

Training new employees on kitchen procedures
Collaborating with restaurant leadership to create shift schedule and assignments for kitchen staff
Acquisition, orientation, training, supervision and development of kitchen staff
Monitoring all kitchen equipment and supplies
Handling customer issues as they arise
Adjusting station assignments and assisting kitchen and FOH staff as needed
Documenting inventory concerns and assisting with counts
Motivating colleagues to maintain standards of excellence
Maintaining sanitation, health and safety standards
Assisting CDC with labor and food cost control
Assisting CDC in menu planning and supply ordering
Receiving and storing kitchen orders properly
Acting as a backup to Front of House Manager as needed

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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