Sous Chef

2 years

Micheles is a New American restaurant by Chef Matt Baker of Michelin-starred Gravitas.

Our cuisine is inspired by Bakers family roots in France and influenced by local ingredients and sensibilities. Micheles is named after Chef Matt Bakers mother, who was born in New Orleans to French immigrants. Micheles plans to tell the story of French-American cooking.

A minimum experience of one to two years of service in a fine-dining or Chef-driven restaurant is ideal. We offer competitive compensation and benefits, including delicious staff meals and employer matched healthcare coverage. Lunch, and Dinner shifts available.

We are seeking a motivated Sous Chef with a background in Fine Dining and High Volume. The right candidate must be a strong leader and a culinarian. This individual must have strong cooking skills and be able to multitask in the kitchen.

Some of the responsibilities will be but not limited to the following:

• Help in the preparation and design of all food menus.
• Produce high quality plates both design and taste wise.
• 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 when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Manage and train kitchen staff, establish working schedule and assess staffs performance.
• Order and receive supplies to stock inventory appropriately.
• Scheduling of staff ensuring the correct amount of coverage for each shift.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.
• Makes sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door.
• Has the ability to troubleshoot and problem solve any equipment malfunction.
• Works with FOH to make sure staff is informed on any menu changes or additions and offer tastings.
• Maintains recipe files.

Compensation: Salary ($67,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts

Advanced Knife Skills

Team Development and Training

Meat Butchery

Time Management

200 Covers Per Night

Creativity in Menu Design

Fish Butchery

Food Safety Knowledge

Kitchen Management

Communication Skills

Ordering / Purchasing

Cleaning / Sanitation

Sanitation Knowledge

Expediting

Customer Service Orientation

Safety Procedures Knowledge

Adaptability

Inventory Management

Collaboration With Front of House

Grilling

Attention to Detail

Receiving

Culinary Creativity

Sauteing

Ability to Work Under Pressure

Meat Cookery

Food Handler Certification

Menu Development

Fish Cookery

Scheduling

Vegetable Cookery

Basic Knife Skills

Recipe Development

Frying

Portioning

Plating and Presentation

Prepping Ingredients

Sauce Making

Leadership

Communication

Safety and Sanitation

Pasta Cooking

Family Meal Preparation

Pasta Dough Making

Team Management

Kitchen Equipment Maintenance

Vegan / Vegetarian Cooking

Positive Attitude

Teamwork

Conflict Resolution

100 Covers Per Night

Culinary Skills

Training Others

Organizational Skills

Knife Skills

Dough Making

Dressing Making

Problem Solving

Quality Control

Food Prep

Can Lift Up to 50 Lbs

High Volume Cooking

Customer Service

Kitchen Equipment Use

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