Sous Chef

The Compound Restaurant has a great reputation. It is not only recognized in New Mexico but also Nationally. Chef Owner Mark Kiffin has won James Beard Best Chef in the Southwest, as well two James Beard semifinalist nominations. In addition to Multiple Dirona awards, AAA Four Dimond, Local Hero Award, Multiple Best of Santa Fe Awards, and a few more national awards.

This is a great opportunity to work alongside Chef Mark Kiffin and his Executive Chef Dale Kester. There is a very talented team in the kitchen. At the Compound, we place emphasis on sourcing the finest ingredients from our scratch kitchen, and need someone who has the right skills and is passionate about the food they are producing. The menu changes four times a year without fail.

What will be asked of you:

· Leading the team in the chef’s absence.

· Managing products coming in and out.

· Knowing all the stations, their prep and the ability to cover them when needed.

· Fish and meat Butchery.

· Implementation of new menu items and holding standards.

· Keen eye for details and a high standard of excellence.

· Maintaining the cleanliness of the restaurant, walk-in, dry storage, and line coolers.

· Maintaining good sanitation practices.

· Assisting the Chef in menu development.

· Good communication with FOH and BOH.

If this seems like it is a good fit for and you are ready for your next step in the kitchen. Come be apart of one of the most talented teams in the southwest!!The right candidate will oversee a great small team through lunch, dinner, private dining, holidays, and seasonal menu changes every 90 days. Salary and benefits package negotiable.

Responsibilities

• Help in the preparation and design of all food menus
• Produce high-quality plates both design and taste wise
• Ensure that the kitchen operates in a timely manner that meets quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• 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
• Maintain a positive and professional approach with coworkers and customers

Requirements

• 3+ years of experience as a Sous Chef
• Understanding of various cooking methods, ingredients, equipment, and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, Aloha)
• BS degree in Culinary science or a related certificate would be a plus

Job Type: Full-time

Work Location: In person