Sous Chef at Rustic Root Solana Beach

Escondido, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $69,000.00 - $75,000.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Employee assistance program

Training and Development

Job Description

Rustic Root is a distinguished dining establishment located in the vibrant Gaslamp district of San Diego, known for its contemporary rustic American cuisine. The venue features a full dining room with eclectic décor, including a ceiling adorned with floating colanders and chic, nature-inspired wall art. With a premier rooftop restaurant offering stunning San Diego views, Rustic Root creates a dynamic atmosphere that combines a cozy ambiance with an energetic, buzz-worthy vibe. Signature offerings include an inventive menu that stays true to traditional roots while introducing modern culinary twists, as well as a carefully crafted cocktail menu showcasing classic drinks alongside... Show More

Job Requirements

San Diego County Food Handlers Card (must be obtained within 30 days of employment)
ServeSafe certificate preferred
Anti-harassment and nondiscrimination 1-hour class
Must be able to stand/walk for up to 6 hours at a time
Must be able to sit for up to 8 hours at a time
Must be able to lift at least 50 pounds safely and properly
Ability to work in a stressful, fast-paced environment
Must be able to work holidays, nights, and weekends
Flexible schedule is required

Job Qualifications

At least 3+ years managing experience with extensive knowledge in restaurants, hotels, and private parties
Must be familiar with menu costings and procedures
Must be motivated, hard-working, and passionate
Perform job functions with attention to detail, speed, and accuracy
Prioritize and organize
Be a clear thinker, remain calm, and resolve problems using good judgment
Follow directions thoroughly
Understand guest service needs
Possess excellent communication skills
Works cooperatively in a team environment
Must be comfortable learning new skills
Uses critical thinking reasoning skills to solve problems quickly
Manages time effectively

Job Duties

Monitor the production of food preparation and service
Monitor all stations to ensure proper quality, temperature and freshness
Maintain production pars at all times
Ensure all served food meets company and health quality standards
Prepare all specialty items as directed by the Executive Chef
Communicate daily with the Executive Chef regarding product specification and execution
Monitor and enforce efforts to control food costs by maintaining budget and controlling waste
Maintain all procedural manuals and guides including menu guide, menu book, prep book, inventory, plate presentations, recipe books, photo books of new items, kitchen SOP bible
Prepare and monitor all par sheets, maintenance logs, banquet cost sheets, and order guide
Conduct pre-shift meetings as needed
Train all kitchen staff on new menu preparation, arrangement and plating of dishes
Communicate pertinent information to employees and management team
Prepare menu and order supplies as directed by the Executive Chef
Work with chefs on preparation for banquets and events
Maintain cleanliness and sanitation by conducting daily and weekly cleaning tasks
Participate in the day-to-day monitoring and assessing of the dry-aging program
Remain in compliance with mandatory management trainings including sexual harassment training and workplace safety training
Manage and supervise all junior staff following company policy and procedures
Conduct weekly check-ins with all junior staff
Ensure proper staffing levels by maintaining employee work schedules
Initiate all administrative requirements as needed
Follow all company procedures
Other job duties as assigned

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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