Overview

The Sous Chef will support the Executive Chef with managing the culinary team, and the venue's F&B operation. The Sous Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Sous Chef is responsible for preparing foods to be served to guests throughout the venue.

This role will pay a salary of $27 to $30/ hour

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

job expires 7/31/2024

Responsibilities

• Help in the preparation and design of all food menus.
• Produce high quality plates both design and taste.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Support the Ched de Cuisine in planning and directing food preparation.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Manage and train kitchen staff, establish working schedule and assess staff’s performance.
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.

Qualifications

• 2-5 years of 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.