Sous Chef

** Sous Chef**

**Job Category****:** Restaurant & Hospitality **Requisition Number****:** SOUSC001423 Showing 1 location **Job Details**

**Description**

**ABOUT RESERVE WINE & FOOD**

Reserve Wine & Food opened in September of 2010. The centerpiece of Reserve is our 102-bottle Cruvinet system, which stores wine using nitrogen preservation to keep bottles fresh for up to six weeks. We aspire to deliver a humble, knowledgeable and guest-centric experience to all. At Reserve, our cuisine carries a focus on sourcing local products while maintaining a strong sense of seasonality. As a team, were continually striving to learn, grow and exceed expectations.

At Reserve, we strive to think big, have fun, and hire and develop the best talent! We pride ourselves on being a motivated, work-hard play-hard, close-knit team. We also believe that in order for our employees to work hard, we need to provide them with a healthy work-life balance and give them a full range of benefits. Our employees enjoy medical, dental, and vision insurance, **$1,000 signing bonus for full-time positions, and $500 for part-time positions**, free meals, paid parental leave, just to name a few of our perk

**ABOUT THE POSITION**

We are seeking a **Sous Chef** to be a part of our restaurant management team. Our successful candidate will effectively employ their culinary and managerial skills in order to play a critical role in maintaining unparalleled guest satisfaction and experience. This position will report to our Executive Chef and will adhere to their specifications and guidelines.

**RESPONSIBILITIES AND DUTIES**

* Help in the preparation and design of all food menus

* Work alongside Bar Manager and Lead Bartender for seasonal drink offerings, when needed

* Produce & maintain high quality dishes, prepared and presented to the specifications outlined by the Executive Chef

* Ensure that the kitchen operates in a timely way that meets our quality standards

* Fill in for the Executive Chef in planning and directing food preparation

* Solve any issues that arise and seize control of any problematic situations

* Manage and train kitchen staff, establish working schedule and assess staffs performance

* Order supplies to stock inventory appropriately

* Comply with and maintain sanitation and safety protocols as outlines by local Health Department

* Maintain a positive and professional approach with coworkers and customers

**EDUCATION AND EXPERIENCE**

* Previous full-service restaurant cooking experience required; preferably at a minimum of 3-5 years

* Previous full-service restaurant management experience required; preferably as a Sous Chef

* Food safety/ServSafe certified

* Intermediate computer skills, proficient in Microsoft office

* Experience with POS systems, preferably ALOHA

* Passion for integrity of product from start to finish

* Passion for sustainable and local food movement

* Experience in a true-from-scratch kitchen

* Experience in whole-animal breakdown, land and sea

* Experience in bread & pasta production

* Knowledgeable in Michigan produce seasonality

* Must be able to work every facet of the back of house, understanding everything about dishwashing, prepping, banquets and dinner stations

* Flexible schedule needed; must be able to work days, nights and weekends.

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