Full job description

We are looking for a Sous Chef to be responsible for our kitchen, following our Executive Chef’s specifications and direction. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. Individual selected will be involved with all the culinary operations.

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Responsibilities Include:

• Help in the preparation and design of all food menus and weekly features
• Produce high quality plates both in design and taste
• Ensure that the Heart of the House 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 the working schedule and assess staff’s performance
• Order supplies to stock weekly inventories appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests

Skills

• Proven experience as a Sous Chef
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• BS degree in Culinary science or related certificate would be a plus’
• Currently two 4yr degreed Johnson&Wales grads on our team.

‘Work Location: One location. Work Remotely?

• No

Job Type: Full-time

Pay: Up to $45,000.00 per year

Benefits:

• Flexible schedule
• Paid time off
• Relocation assistance