We are a Michelin-Rated restaurant/lounge looking for a Sous Chef to join our team.
ROLES & RESPONSIBILITIES
• Minimum 2-3 years previous Culinary supervisory/management experience within a high-volume kitchen setting is essential.
• Two-year associate degree in Culinary Arts or equivalent work experience preferred.
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required
• Cook and prepare food following approved recipes and production standards. Ensures all deadlines are met based on production orders
• Have extensive knowledge of the food offerings, beverage items
• Monitor inventory and deliveries of product and supplies. Track product production, consumption and waste
• Demonstrate complete understanding of daily menu items
• Effectively manage staff and oversee the overall flow of the workplace
• Assist in supervising employees during day-to-day tasks
• Provide supportive leadership, motivation and cultivate a positive work environment
• Address employee and guest concerns and provide support in escalating situations
• Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures.
• Demonstrate leadership by displaying job expertise, initiative, a positive attitude and have exceptional communication skills
• Understand and embody the brands lifestyle, mission and brand
• Must be organized, self-motivated, and proactive with a strong attention to detail.
WORK ENVIRONMENT
• Must be able to stand, lift and bend for extended periods of time
• Must be able to bend and lift to 50 lbs
• Role may include job duties or tasks requiring repetitive motion
• Exposure to hot kitchen elements or cleaning materials
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