Sous / Prep Chef

We are looking for a professional Sous Chef/Prep Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Responsibilities

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our 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
• Ensure quality standards are met across the board
• Maintain Prep Consistency and ensure items are prepared to exacting guidelines.

Sous Chef Requirements:

• Reports to the Executive Chef and General Manager
• Exposure to sales volumes of $5 million+ per year, 2 + years leadership in preferably Chef-driven/fine dining or high-end quality scratch kitchens
• Ability to Handle Kitchen Operations with 300+ cover shifts
• Strong knowledge of American Steakhouse Cuisine with culinary creativity
• Established longevity & career progression
• Professional image & demeanor
• Knowledge of scheduling, food budgets, labor budgets, P&L's, and Excel preferred.

Job Type: Full-time

Pay: $55,000.00 - $65,000.00 per year

Benefits:

• Food provided
• Health insurance
• Paid time off

Experience:

• Management: 2 years (Preferred)
• Culinary experience: 3 years (Preferred)

Work Location: In person