Vacancy expired!
We are looking for a full time Sous Chef who is professional and can follow our Executive Chef’s specifications, guidelines and recipes. This position would be working on the Line.
A successful candidate will have culinary and managerial skills in order to play a critical role in maintaining and enhancing our kitchen as well as our customers’ satisfaction.
Must be available 5 day/nights per week, Tue-Sat, (12pm -closing)
Sundays and Mondays off
Responsibilities
Keeping recipe standards between cooks unified so all food items look & taste consistent, maintaining food quality
Effective ticket handling
Able to maintain standards and protocols, and lead by example, for staff
Help manage Ordering, Inventory, and Food Labeling to help maintain and control costs and waste
Ability to be crossed trained in different stations (pantry, prep, pasta, sauté /grill, etc.)
Create a team atmosphere and work cohesively with FOH staff
Enforcing constant cleanliness and organization of the kitchen (dishes washed, sinks clean, online refrigerators cleaned, clean walk-ins, organize dry storage, etc.
Working additional hours and nights when needed during high season
Skill sets
Proven experience as a Line cook
Understanding of various cooking methods, ingredients, equipment and procedures
Food Handler and Kitchen Safety certified
Accuracy and speed in handling emergency situations and providing solutions
Familiar with industry best practices
A professional Team player
Vacancy expired!