Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $49,200.00 - $66,400.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night 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
Off-duty dining allowance
Relocation assistance
Job Description
Ancho & Agave is a vibrant, flavor-driven restaurant dedicated to serving fresh and delicious Mexican cuisine in a casual atmosphere filled with fun and warmth. Founded from a passion for exceptional taste and quality, Ancho & Agave combines the best ingredients with refreshing beverages to create a crave-worthy dining experience that goes beyond just tacos, amigos, and tequila. The company prides itself on its commitment to creating a welcoming environment for guests as well as fostering a supportive, team-oriented workplace for its employees. At its core, Ancho & Agave values diversity, equal employment opportunity, and inclusion, ensuring every employee and... 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
- strong culinary skills including food preparation and cooking best practices
- working knowledge of restaurant industry operations, safety, and sanitation standards
- must be able 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 a customer service representative
- ability to work in a fast-paced environment and handle multiple tasks simultaneously to deliver on-time results
- must be able to travel away from home for 35-45 days to participate in management training
- flexibility to work weekends, evenings, and holidays
- must be able to work a variety of morning, afternoon, evening and late-night shifts
- ability to work 45-55 hour work weeks
- must have exceptional hygiene and grooming habits
- must have reliable transportation
- high level of stamina to work on feet for extended periods
- must be able to stand, sit, push, pull, reach, bend, stoop and frequently lift up to 50 lbs
- must be 21 years of age or older
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 a customer service representative
- ability to work in a fast-paced environment and handle multiple tasks simultaneously to deliver on-time results
- must be able to travel away from home for 35-45 days to participate in management training
- flexibility to work weekends, evenings, and holidays
- ability to work a variety of morning, afternoon, evening and late-night shifts
- ability to work 45-55 hour work weeks
- must have exceptional hygiene and grooming habits
- must have reliable transportation
- high level of stamina to work on feet for extended periods
- must be able 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 prep, and cooking
- train kitchen staff following company policies and procedures
- uphold standards for food preparation, plating, food safety, sanitation, and workplace safety
- control operational costs
- take inventories and order food and supplies
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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