Job Overview
Compensation
Salary
Range $60,000.00 - $65,000.00
Benefits
Health Insurance
Paid Time Off
Dental Insurance
Retirement Plan
Employee Discounts
Career Development
Job Description
This position is with a highly regarded restaurant known for its dedication to exceptional hospitality and high-quality culinary experiences. The restaurant prides itself on offering a diverse menu that is crafted with passion and respect for authentic ingredients, providing an unforgettable dining experience to its guests. With a focus on rustic and authentic food preparation, this establishment seeks to maintain the highest standards of food quality and presentation, ensuring that every dish not only meets but exceeds customer expectations. The restaurant's culture emphasizes teamwork, innovation, and a relentless commitment to culinary excellence, making it an inspiring workplace for those passionate about the culinary arts.
The role of the Sous Chef is pivotal within the kitchen hierarchy, working directly under the Executive Chef to oversee all aspects of food preparation and kitchen operations. The Sous Chef's primary responsibility is to assist in planning and directing food preparation, ensuring the seamless execution of the restaurant's menu while maintaining an uncompromising standard of quality. This includes supervising kitchen staff, managing the exhibit process, and addressing any challenges in the kitchen with poise and promptness. The position demands a person who can handle the pressures and fast pace of a high-volume kitchen, with a keen eye for detail in both food safety and presentation.
The Sous Chef should embody a passion not only for food but also for the holistic guest experience, understanding the importance of building relationships with suppliers and ingredient sources to uphold quality standards. This role is integral to fostering a team environment where teaching and learning are continuous, helping staff develop their culinary skills and techniques. The ability to adapt and step into various roles within the kitchen during emergencies or absences is also essential, as is maintaining personal resilience in physically demanding conditions.
Candidates for this position are expected to have 1-3 years of experience in a high volume kitchen and ideally possess a culinary degree. Strong time management, active listening, and basic computer skills for menu-building are critical to success. This job offers a dynamic work environment where dedication to craft and guest satisfaction are paramount, making it suited for chefs eager to advance their careers in a supportive yet challenging setting.
The role of the Sous Chef is pivotal within the kitchen hierarchy, working directly under the Executive Chef to oversee all aspects of food preparation and kitchen operations. The Sous Chef's primary responsibility is to assist in planning and directing food preparation, ensuring the seamless execution of the restaurant's menu while maintaining an uncompromising standard of quality. This includes supervising kitchen staff, managing the exhibit process, and addressing any challenges in the kitchen with poise and promptness. The position demands a person who can handle the pressures and fast pace of a high-volume kitchen, with a keen eye for detail in both food safety and presentation.
The Sous Chef should embody a passion not only for food but also for the holistic guest experience, understanding the importance of building relationships with suppliers and ingredient sources to uphold quality standards. This role is integral to fostering a team environment where teaching and learning are continuous, helping staff develop their culinary skills and techniques. The ability to adapt and step into various roles within the kitchen during emergencies or absences is also essential, as is maintaining personal resilience in physically demanding conditions.
Candidates for this position are expected to have 1-3 years of experience in a high volume kitchen and ideally possess a culinary degree. Strong time management, active listening, and basic computer skills for menu-building are critical to success. This job offers a dynamic work environment where dedication to craft and guest satisfaction are paramount, making it suited for chefs eager to advance their careers in a supportive yet challenging setting.
Job Requirements
- 1-3 years of high volume kitchen experience
- Ability to withstand the pressure and strain of working in close quarters
- Capacity to perform prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion
- Ability to work with hot, cold, and hazardous equipment
- Flexibility to work varied hours including filling in for colleagues or handling emergencies
Job Qualifications
- Share the passion for food, wine and the guest experience
- Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
- Excellent time manageability skills
- Active listening and learning skills
- Ability to teach techniques and strategies to those under you
- Basic computer skills for menu building
- Culinary degree preferred
Job Duties
- Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
- Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision
- Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen
- Handle volume and stress with poise and finesse
- Organize and manage the expo process in the kitchen
- Uphold the standard of high-quality food above all else
- Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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