Job Overview
Employment Type
Full-time
Part-time
Temporary
Hourly
Internship
Consulting
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $65,000.00
Benefits
competitive salary
Paid Time Off
Job Description
Our company is a distinguished hospitality establishment specializing in delivering exceptional Italian cuisine. As part of our growing hospitality family, we are dedicated to culinary excellence, outstanding customer service, and fostering a supportive workplace culture. We pride ourselves on maintaining a high standard of food quality, creative menu development, and efficient kitchen operations, making us a sought-after destination for food lovers and a respected employer in the culinary industry.
The Sous Chef is a pivotal role within our culinary team, acting as the second-in-command and stepping into the position of Head Manager in the absence of the Chef de ... Show More
The Sous Chef is a pivotal role within our culinary team, acting as the second-in-command and stepping into the position of Head Manager in the absence of the Chef de ... Show More
Job Requirements
- 3-5 years experience as a Sous Chef or Chef de Partie with Italian cuisine skills
- Mastery of all line level cooking stations
- Proven leadership ability in a busy kitchen environment
- Excellent verbal and written communication skills
- DOH Food Protection certification
- Ability to work collaboratively and motivate a team
- Positive mental attitude and professionalism
Job Qualifications
- 3-5 years experience as a Sous Chef or Chef de Partie with Italian cuisine skills
- Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations
- A professional and polished approach to leadership
- Excellent verbal and written communication skills
- DOH Food Protection certified
Job Duties
- Create innovative menus according to the seasonal availability of ingredients and customer expectations
- Prepare and plate food according to kitchen specifications
- Assist with kitchen operations with a goal of increasing revenue and profit
- Supervise and coordinate all food preparation and presentation
- Provide training and leadership for kitchen staff
- Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price
- Follow all food safety rules and regulations
Job Location
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