Sous chef

Job Title: Sous Chef

Reports to: Executive Sous Chef

Status: Full-time exempt

Summary:

The right candidate wants to be the best in the industry. Comes in with high standards. Has the ability to be creative, artsy, but also an inspiring leader and teacher. The sous chef shall oversee line level employees, and ensure the highest product quality. This is a hands-on, working position.

Duties:

• The sous chef shall assume the executives chefs’ responsibilities in their absence.
• The sous chef will assist in hands-on training of staff members.
• The sous chef will protect business culture by exhibiting a professional, positive, and respectful demeanor.
• The sous chef will be responsible for completing opening and closing duties often.
• The sous chef will be responsible for maintaining and knowing the highest level of sanitation and hygiene.
• The sous Chef must insect all food products including prep, receiving, and production to ensure it meets our strict culinary standards.
• The sous chef will be responsible for submitting requisitions for food and other products necessary for kitchen operation.
• The sous chef executes prep projects set by executive chef and chef de cuisine.
• The sous chef is to follow standardized recipes to provide consistent presentation and quality
• The sous chef follows all portion control standards to minimize food waste, and ensure costs are met.
• The sous chef will attend all staff and management meetings.
• The sous chef must follow culinary trends and state-of-the-art techniques.
• The sous chef will assist in managing and tracking on-hand inventories.

Leadership Requirements:

• This position must demonstrate and create a culture built on respect, integrity, hard-work and positivity.
• This position must exhibit positive relations with other departments and interact with all guests, co-workers, managers professionally.
• The sous chef is to refrain from vulgar language, inappropriate gestures, or conversations.
• The sous chef is to inspire less experienced culinarians by building a culture around education and professional growth.

Education and Certification Requirements:

• Formal training in culinary arts or business management.
• 5 years minimum experience in culinary arts.
• Servesafe or other nationally recognized health program certificate.
• Must possess a valid drivers license
• Those without previous fine dining experience will not be considered.

Job Type: Full-time

Pay: $50,000.00 - $65,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience:

• Culinary experience: 1 year (Preferred)
• Cooking: 1 year (Preferred)

Work Location: In person