La Marcha is looking for a Chef or Su-Chef that can lead a restaurant and the kitchen staff. Breakfast experience is not required, but welcomed.
Below are the duties that a Chef is required to be able to complete on a daily basis:
Supervising the kitchen staff: In most cases, the sous chef oversees the kitchen staff, including line cooks, prep cooks, and dishwashers. They delegate tasks, provide guidance, and ensure efficiency.
Food preparation: Chefs are skilled in all areas of food preparation and are often responsible for preparing complex dishes or ingredients. They have expert knowledge of cooking techniques, flavor profiles, and plating presentations.
Quality control: Sous chefs play a vital role in quality control, ensuring that all dishes leaving the kitchen are prepared to perfection and meet customer expectations.
Kitchen organization: Efficiency is key in a busy kitchen. Chefs/Sous chefs are responsible for organizing the kitchen, ensuring that all ingredients, tools, and equipment are readily available.
Training and development: Chefs often play a role in training new kitchen staff members and mentoring aspiring chefs. They provide guidance, share their expertise, and help cultivate the skills of those working under their supervision.
If you feel like you would fit into these roles please contact us!