Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $50,000.00
Work Schedule
Rotating Shifts
Flexible
Day Shifts
Weekend 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 innovative restaurant that delivers a unique dining experience centered around fresh, delicious Mexican food. Founded out of a passion for quality and flavor, Ancho & Agave has grown to become a beloved destination for guests seeking not only traditional and modern Mexican dishes but also a lively and fun atmosphere. The restaurant prides itself on its commitment to using quality ingredients, offering refreshing beverages, and creating an environment that is welcoming and enjoyable for all guests and employees alike. With a casual dining setting that emphasizes fun and flavor, Ancho & Agave stands... 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 45-55 hour work weeks
- must be able to work a variety of morning, afternoon, evening and late-night work shifts
- flexibility to work weekends, evenings, and holidays
- must have reliable transportation to and from work
- must have exceptional hygiene and grooming habits
- must be physically capable to stand, sit, push, pull, reach, bend, stoop and frequently lift up to 50 lbs
- must have high level of stamina to work on feet for extended periods
- must be able to travel away from home for 35-45 days to participate in management 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 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 challenges with customer service representatives
- ability to work in a fast-paced environment and handle multiple tasks simultaneously
- must be able to travel away from home for 35-45 days for management training
- flexibility to work weekends, evenings, holidays
- ability to work a variety of morning, afternoon, evening, and late-night shifts
- ability to work 45-55 hour weeks
- exceptional hygiene and grooming habits
- reliable transportation
- high stamina for long hours on feet
- physical 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
- creating exceptional culinary experiences for guests
- overseeing and participating in daily kitchen operations including opening/closing procedures, receiving, food prep, and cooking
- training kitchen staff following company policies and procedures
- upholding standards for food preparation and plating
- ensuring food safety, sanitation, and workplace safety compliance
- controlling operational costs
- taking inventories and ordering food and supplies
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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