The Sous Chef will work closely with executive chef, manage kitchen and staff in his absence. Help to create a positive kitchen environment.
Culinary degree preferred.
Responsibilities
Help in the preparation and design of all food
Ensure that the kitchen operates in a timely way that meets our quality standards
Resourcefully solve any issues that arise and seize control of any problematic situation
Manage and train kitchen staff, establish working schedule and assess staff’s performance
Order supplies to stock inventory appropriately
Comply with and enforce sanitation regulations and safety standards
Works closely with executive chef and follows through with assigned tasks
Maintain a positive and professional approach with coworkers and guests
Preferences:
Previous experience as a Sous Chef
Understanding of various cooking methods, ingredients, equipment, and procedures
Excellent record of kitchen and staff management
Working knowledge of various computer software programs
Must be able to work evenings, weekends, and holidays
Task-driven individual
Bilingual in Spanish required
Please reply with your resume.