Sous Chef

2 years

Join Executive Chef Sam Henzy at Fork Restaurant for an unparalleled opportunity to grow your career. Learn and practice the art of pasta and other innovative dishes, utilizing local farms and artisans as much as possible. This role will help you develop your leadership, organizational, and problem-solving skills while refining your culinary techniques.

Under Chef Henzy's Michelin-level guidance, you'll face exciting culinary challenges that will enhance your skills and prepare you for your next career move.

At Fork, our mission is to deliver an exceptional dining experience while upholding our values of sustainability and community. As part of our team, you will be responsible for maintaining service quality and consistency. This experience is designed to prepare you for the next big step in your career. A high level of commitment and integrity is essential.

Culinary Qualifications

• Must demonstrate a refined level and wide range of cooking technique and practices
• Extensive knowledge of food ingredients and grasp of current industry trends
• Experience with standard kitchen related operational systems, i.e.: ordering and receiving procedures, line check procedures, production schedules, etc.
• Experience and general understanding with various cooking equipment, trouble shooting skills and routine maintenance knowledge
• A solid understanding of food safety, health code compliance laws as well have a current Serv Safe Certification

Leadership Qualifications

• Reputable experience and referrals by former employers
• Effective communication skills both written, verbal, and digital
• Train and work well within a collaborative team environment, goal setting skills
• A strong sense of time management and ability to prioritize correctly to promote productivity, efficiency, quality and safety
• Possess an understanding of and consciously practice emotional intelligence and empathy
• Ability to navigate through conflict and reach resolve effectively
• Have an openness to new ideas, and possess a strong desire to learn and improve
• Honor the profession and craft of the industry
• Promote the Values and Practices of High Street Hospitality Group

Compensation: Salary (Based on Experience)

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

Advanced Knife Skills

Leadership

Basic Knife Skills

Organization

commitment

Food Safety Knowledge

Integrity

Problem Solving

Safety Procedures Knowledge

Knowledge of Food Ingredients and Trends

Culinary Techniques

Fish Butchery

Food Ingredients Knowledge

Grilling

SERV Safe Certification

Recipe Development

Kitchen Management

Teamwork

Kitchen Operations

Meat Butchery

Prioritization

Creativity

Meat Cookery

Banquet and catering

Openness to New Ideas

Events Management

Desire to learn and improve

Cooking Equipment Maintenance

Respect for the Industry

Ordering / Purchasing

Promotion of Company Values

Facility Maintenance

Receiving

Food Safety

Pasta Cooking

Communication Skills

Pasta Dough Making

Team Management

Portioning

Goal Setting

Vendor Management

Time Management

Sauce Making

Adaptability

Sauteing

Emotional Intelligence

Sous Vide

Conflict Resolution

100 Covers Per Night

Continuous Learning

Vegetable Cookery

Change Management

Financial Literacy

Accounting Practices

Reporting

HR Best Practices

Recruitment

Onboarding

Training

Safety Management

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