Capo is seeking an Sous Chef to join the team!
Qualifications:
2+ years culinary experience in a high-volume, full-service restaurant
Experience preparing Italian cuisine
Knowledge of best practices for training kitchen staff and implementing kitchen procedures
High level of creativity and reliability
Flexible schedule required
Familiarity with menu costing procedure
Responsibilities:
Train new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu
Ensure all staff members adhere to culinary standards and regulations
Respond to customer inquiries and concerns personally
Design new menu choices based on seasonal ingredients and customer demand
Track, record and order inventory as needed
Cross-train kitchen staff on multiple stations
Assist CDC with pricing menu items
Research new developments in Italian cuisine.
Applicants should contact the email address below!