Sous Chef Kitchen Manager

oaks on 4th is the sister restaurant to Bascom's Chop House....we are a family owned high end restaurant that prides itself on being the best around. We are looking for the best Sous Chef around that can execute on a daily basis

You will need sufficient experience for this position. 3 years culinary experience a must

Tasks and requirements

A Sous Chef job is highly demanding and implies taking on a great variety of tasks in both culinary and managerial sector. No day is identical to the other when working as a Sous Chef as there are days in which the menu must be established and there are days in which ingredients must be purchased. The Sous Chef is in charge of both these activities as well as supervising his/her staff during the kitchen’s working hours. Below there is a list with the most important responsibilities of a Sous Chef. Some of the tasks may or may not be performed by the Sous Chef, depending on the size of the kitchen as well as on the number of Sous Chefs in charge of it.

A Sous Chef must:

• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision;

• Come up with new dishes which appeal to the clients, whenever required;

• Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”;

• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements;

• Plan the food design in order to create a perfect match between the dish’s aspect and its taste;

• Discover talented chefs and train them in order to reach the high standards of the location;

• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources;

• Maintain order and discipline in the kitchen during working hours;

• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.)from their kitchen;

• Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served;

• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;

• Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.