AddressJob Details
Sous Chef:
Manage Back-Of-House kitchen staff and will be responsible for the daily operations of the kitchen; including production, menu planning and curating menus, steward purchasing and receiving. Responsible for the line cook training and execution of food products. Creating delicious & exciting dishes for our patrons on a nightly basis will be your core responsibility.
Must be able to effectively direct and lead a kitchen team to execute meal service and create a positive work environment, while proactively handling any issues or potential problems. Ensure that staff follows established recipes to provide consistency of presentation and flavor. Basic knowledge of food handling and preparing is a must. You will operate sautee stations, convection ovens, fryers and will need to have a solid understanding of food safety, kitchen organization, and cleaning.
The best candidate will be a natural leader with the ability to motivate and inspire a cohesive team while working under pressure.
At least 3 years of culinary experience preferred, one of which in a lead cook or sous chef title. Buffet-style presentation is a plus, but not required.
This position allows for a high level of independence and personal creativity.
Apply today and become part of an innovative and unique establishment.
Competitive salary of $55,000 - $65,000 per year, based on experience and ability. We offer paid vacation, sick leave and personal days.
Require Skills:
- Leadership
- Training
- Culinary Experience
- Menu Development
- Team Building
- Time Management
- Communication
- Adaptability
