Executive Sous Chef

The Amalfi Llama reimagines the culinary landscape by seamlessly merging the allure of a rustic live-fire steakhouse with the flavors of Italian cuisine, creating a socially conscious, affordably priced culinary haven where genuine cooking, down-to-earth cuisine and stylish flair intertwine. The Amalfi Llama takes our guests on a journey from Southern Patagonia to the Mediterranean Coast of Italy. We embrace the essence of a modern farmhouse, The Amalfi Llama revolves around an open parrilla grill and wood-burning oven, harnessing fire, smoke, coals and embers to craft dishes that pay homage to coastal cultures across Patagonia and Italy.
Essential Job Functions

Executive Sous Chef - Essential Job Functions:

• Flexibility and Team Support: Assist in Prep, Line, or Dish machine functions when required.
• Interpersonal Skills: Interact with co-workers in a friendly, enthusiastic, and professional manner, maintaining a warm smile and sincere greeting.
• Leadership: Leads the kitchen in prioritizing quality at all times,
• Organization: Fosters a culture of "Clean as you go" maintains order and cleanliness in all areas of the kitchen
• Cost Management: Prioritizes the management of ingredients and reducing waste and spoilage.

Foster a positive attitude within the team.

• Attendance and Punctuality: Maintain consistent attendance and punctuality in adherence to schedules.
• Compliance and Standards: Adhere to the employee handbook and training manuals, ensuring compliance with established standards and protocols.
• Workstation Management: Efficiently assemble and dismantle workstation, following established procedures and timelines.
• Stocking and Sanitation: Ensure all stations are well-stocked and maintained in a sanitary manner.
• Recipe Adherence: Execute all recipes precisely, adhering to proper ingredient measurements.
• Quality and Presentation: Prepare all items according to The Amalfi Llama's quality and cook time standards. Plate all items in accordance with verbal or written instructions, ensuring a visually appealing final presentation.
• Equipment and Station Maintenance: Maintain cleanliness and functionality of all kitchen-related equipment. Keep the station clean and organized throughout the shift.
• Grill Station Expertise: Demonstrate proficiency in working the grill station and ensuring accurate meat temperatures.
• Communication and Teamwork: Effectively communicate with other line positions regarding item preparation. Offer assistance on all stations as assigned by Kitchen management as needed.
• Food Safety and Storage: Label, date, and rotate all prepped items, following The Amalfi Llama's shelf-life specifications.
• Order Management: Read checks and promptly respond to verbal requests from fellow kitchen staff members.
• Fryer Maintenance: Skim and clean fryers to maintain optimal cleanliness and functionality. Filter and/or change shortening as needed.
• Pizza Oven Maintenance: Brush and clean the floor and outer surfaces of the oven, carefully place food and other items in the oven when cooking. Maintain the cleanliness of the tools associated with the ovens.
• Berkel Machine Slicer Maintenance: Clean and sanitize the surfaces of the working parts of the slicer. Unplug power source whenever cleaning and maintenance is necessary. Always follow standard operating precautions to prevent any injury and or damage to equipment.
• Spiral Mixer Maintenance: Clean and sanitize the surfaces of the working part of the mixer, leftover dough material after every use. Follow standard operating procedures set forth by the kitchen management team to assure efficacy and safety.
• Pasta Boilers: Before use of boiler the inner surface must be inspected for any foreign materials that may hinder the safe operation of the “Pasta Boiler”. Post use, the boiler must be emptied and cleaned/treated and sanitized using the proper materials. Follow the standard operating procedures determined by the manufacturer and kitchen management.
• Combi Ovens: Consult with recipes and standards of procedure, utilize the oven in the manner it was intended. Nightly cleaning tabs must be done before the end of shift.