Sous Chef

Required Years of Experience

2 years

Job Details

Fancypants is a progressive and almost fine-dining restaurant preparing foods of the highest quality and bringing them to people with warm hospitality. We are currently looking for a dynamic, organized and motivated Sous Chef.

We have a very talented CDC at the helm of the kitchen, and we are looking for management support for the team. We're open 4 nights a week for dinner service, and are hoping for someone that can work closely with the CDC and our owner to continue to bring the vision to life with a passion for developing others.

This position will entail equal time spent doing prep work and cooking on the line, along with a few events and pop ups every quarter. Our Sous Chef will be responsible for ordering, inventory & product management, costing & recipe development in coordination with owners and CDC, and execution of made to order dishes. We are ideally looking for someone wanting to enjoy the hard work and atmosphere of a world-class dinner restaurant.

We offer:

1. hard & rewarding work
2. regular reviews and feedback
3. opportunities for advancement
4. industry-leading benefits
5. free parking
6. an environment free of drama
7. the opportunity to work with some of the best local & national purveyors

You should possess:

1. a desire to build a career in the hospitality / F&B business
2. a strong inner drive to succeed
3. at least two years of experience cooking in great restaurants
4. curiosity about the world
5. maturity to communicate and follow through on responsibilities

If you are passionate, organized, consistent, and have a strong love of teamwork and developing those around them, please send us your resume! We would love to speak with you.

Compensation Details

Compensation: Salary ($55,000.00 - $65,000.00)

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

Required Skills

Cooking

Leadership

prep work

Collaboration

Inventory Management

Time Management

Product Management

Problem Solving

Costing

Attention to Detail

Recipe Development

Creativity

Communication

Adaptability

Teamwork

Customer Service Orientation

Developing others

Mentoring

Ordering

Stress Management

Event Planning

Culinary Skills

Communication Skills

Work Ethic

Team Building

Conflict Resolution

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