Sous Chef

Required Years of Experience

1 year

Job Details We are seeking an Sous Chef to help lead our small, high-volume and high-quality neighborhood restaurant. There are two menus, a nightly dinner menu and a brunch menu offered Saturday and Sunday day. The kitchen is currently fully staffed. Kitchen Hours We are open seven days a week for dinner, Friday lunch and Saturday and Sunday for brunch. The kitchen closes at 9 pm Sunday and weeknights. On Friday and Saturday the kitchen closes at 10. Responsibilities:

• Help the Head Chef develop all menu items, taking into account
• Sustainability
• Use of local ingredients
• Cross utilization of ingredients
• Meeting of speed of service standards
• Kitchen load and staffing
• Daily Prep
• Placing orders when the on the Chef's off days
• Help training and mentoring of kitchen personnel
• Maintenance of culinary standards, personally and among the kitchen team
• Actively cooking on the line as needed and executing prep production
• Conducting and input of weekly inventories
• Oversight of kitchen maintenance and equipment
• Comply with all food safety standards

Additional Details: - Weekend and night availability is required - Must have a manager Food Handler Certificate - At least 1 year BOH management experience required - At least 2 years line cook experience required - $50,000 salary Compensation Details

Compensation: Salary ($50,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts

Required Skills

Leadership

Team Collaboration

Time Management

Attention to Detail

Problem Solving

Adaptability

Communication Skills

Organizational Skills

Culinary Creativity

Mentorship

Inventory Management

Quality Control

Customer Service Orientation

Ability to Work Under Pressure

Knowledge of Food Safety Regulations

Knife Skills

Farm to Table Knowledge

Weekly Inventory

Inventory Control

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