Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $50,000.00 - $65,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Competitive Starting 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
Job Description
Ancho & Agave is a vibrant and flavorful Mexican restaurant dedicated to delivering fresh, delicious food alongside an inviting and fun atmosphere. Born from a passion for quality ingredients and crave-worthy culinary experiences, Ancho & Agave is more than just tacos, amigos, and tequila – it is a celebration of flavor, refreshment, and good times. Established with a commitment to exceptional dining, the restaurant caters to guests who appreciate authentic Mexican cuisine served in a casual and friendly setting. The establishment prides itself on the quality of its dishes, refreshing beverages, and the overall memorable dining experience it creates for... 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 21 years of age or older
- ability to work a variety of shifts, including mornings, afternoons, evenings, and late nights
- flexibility to work weekends, holidays, and evenings
- ability to travel for management training for 35-45 days
- reliable transportation to and from work
- must have exceptional hygiene and grooming habits
- ability to stand, sit, push, pull, reach, bend, stoop, and frequently lift up to 50 lbs
- high level of stamina to work on feet for extended periods
- strong leadership and communication skills
- ability to work 45-55 hour work weeks
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 degrees of experience
- strong leadership skills with ability to motivate employees and obtain positive results
- strong time management, organizational, decision-making and problem-solving skills
- ability to uphold vendor relationships and troubleshoot daily challenges with customer service representatives
- ability to work in a fast-paced environment and handle multiple tasks simultaneously
- ability to travel away from home for 35-45 days for management training
- flexibility to work weekends, evenings and holidays
- ability to work a variety of shifts including morning, afternoon, evening and late-night
- ability to work 45-55 hour work weeks
- exceptional hygiene and grooming habits
- reliable transportation to and from work
- high level of stamina to work on feet for extended periods
- ability to stand, sit, push, pull, reach, bend, stoop and frequently lift up to 50 lbs
- must be 21 years of age or older
Job Duties
- create exceptional culinary experiences for guests
- oversee and participate in daily kitchen operations including opening and closing procedures, receiving, food preparation, and cooking
- train kitchen staff following company policies and procedures
- uphold standards for food preparation and plating
- ensure food safety and sanitation as well as workplace safety
- control operational costs and take inventories
- order food and supplies
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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