Sous Chef

Looking for an experienced Sous Chef. Candidates must be able to accurately and efficiently work full service shifts as well as prepare and portion food products prior to cooking.

POSITION SUMMARY:

Assists the Executive Chef in the daily operations of the kitchen, including menu development, inventory and purchasing of supplies, and cost control.

QUALIFICATIONS:

1. Education and/or years of experience:

• Requires a Bachelor’s Degree or equivalent work experience
• Requires a Culinary Degree
• At least 4 years experience in the field

1. Certificates, Licenses, and Registrations: (applicable to position)

• None required

ESSENTIAL JOB FUNCTIONS:

• Oversee the activities of the kitchen staff and monitors food production and presentation in the absence of the Executive Chef
• Coordinates and participates in the activities of hiring, training, and managing personnel in the kitchen
• Oversee safety and sanitation of the restaurant;Inspect the cleanliness and working conditions of all tools, equipment and supplies
• Seek out and report any abnormalties, inconsistencies or staffing issues to the Executive Chef
• Oversee the cleanliness and organization of the kitchen and storage areas
• Maintain knowledge of correct maintenance and use of equipment
• Maintain proper storage of all products as specified by health and sanitation codes
• Supervisory Responsibilities include leading and directing the work of others
• Negotiate with vendors to ensure proper stock of dry goods, fresh products, cooking wine used in production in the appropriate areas as needed
• Enforce food quality and portioning and enforce presentation standards
• Control labor
• Attend and participate in P&L
• May serve as an expeditor when needed
• All other responsibilities as dictated by the business or assigned by the Senior Management
• Monitor staffing levels and make recommendations to the Executive Chef
• Schedule to budget and forecast
• Track and control inventory
• Track invoices and reconcile GL
• Control portions to standard and specification
• Control orders to forecast and budget
• Sanitation compliance
• HR compliance
• Accident reporting

KNOWLEDGE, SKILLS AND ABILITIES:

• Ability to read, write and speak English
• Ability to speak French preferred
• Requires an understanding of federal, state, and local food sanitation regulations
• Familiar with restaurant cooking standard concepts, practices, and procedures
• Ability to effectively interact with a diverse population of Associates, Management and Guests
• Work under pressure within a well integrated team environment
• Able to consistently maintain a professional and respectful demeanor
• Strong organizational and coordination skills
• Ability to rely on experience and judgment when appropriate
• Strong interpersonal communication skills
• A certain degree of creativity is required
• Proficient in Microsoft Office Software, internal POS system and Aloha Timekeeping

Experience in a full service restaurant is required.  Conversational Spanish is preferred.  Must have a flexible schedule.

Interested applicants please submit your resume.