Find & Apply For Chef Jobs in Palm Springs, California

Bar Issi is looking for an experienced Sous Chef to join our kitchen leadership team. Working closely with the Executive Chef, you'll help run daily kitchen operations, lead and train line staff, uphold our standards for quality and food safety, and keep service running smoothly.

Summary of Job Responsibilities:

Oversee and participate through consistent training, in the preparation of all food and foodrelated procedures and quality. Plan and price menu items, order supplies, and keep records and accounts. Is responsible for the direction, coordination, and evaluation of the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Responsibilities include:

Interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems Accountability, be a selfstarter (prepare beforehand for the following days. Show up ready to go with a plan of action. Not "what do we need?" but rather "this is what we need") Be hands on. Lead by example. When you're here, be completely present in the kitchen Closely monitor and enforce opening and closing duties. They are the foundation for everything we do.

Systems management:

Execute proper prep lists, follow up daily Purchasing utilize updated order sheets and order daily according to proper par levels Monthly inventory Be on top of ongoing maintenance hoods, dish contract, ovens, pest control, linen, cleaning company. Daily line checks for product quality and consistency Daily prep lists and follow up for par levels and accuracy

Staff & Training:

Thoroughly train all employees on their prospective station as well as cross training Participate in menu descriptions and pictures of all food Participate in line up/education and training with front of house staff Repetition of recipe execution with staff. (constant gentle pressure) Food quality and consistency Assure that all mis en place is rotated and 100 percent fresh daily Creation, implementation and coordination of opening and closing procedures Maintain all sanitation and HACCP documentation in accordance with CA laws Maintain superior cleanness through the entire restaurant Check out all kitchen staff nightly according to closing check list. Abides by and enforces state and county health department code and guidelines Research and develop new dishes for the review of the executive chef Creating daily specials to be approved by the executive chef Keeping all standards in place as created for our menus Ensure consistency of menu items by tasting, inspecting and follow up training Ensures the accurate maintenance of the menu and recipe database and menu descriptions Create daily prep lists for entire team and check with cooks to establish proper par levels Ordering of par levels according to mis en place and menu descriptions Execute all mise en place functions: prep, line set, scheduling, ordering and receiving. Weekly scheduling according to forecast Total all invoices and adhere to declining budget worksheet Purchase according to weekly budget to maintain budgeted food cost Must clearly understand and effectively manage all aspects food, labor and operational cost including payroll, purchasing, menu costing and inventories Relieve cooks for breaks and various shifts Mastering expediting is essential Develop job descriptions and SOP's to create effective levels of quality and efficiency Communicate effectively with peers, management, line and front of the house employees Conduct and attend meetings including daily line up with service and culinary, chef's meeting, weekly staff meeting and monthly department meetings Guide and support the team to exceed our guest satisfaction goals Able to work and more importantly to train each station of the kitchen, including expediting, effectively Assists with the hiring of staff and kitchen supervisors, ensure that hiring/disciplinary/termination standards follow all company guidelines

Required Skills/Qualifications:

Flexible schedule Basic Math Ability to understand and follow written and verbal instructions Indepth understanding of professional cooking, knife handling skills and safety Ability to take direction Ability to train and teach Ability to work in a team environment Ability to work calmly and effectively under pressure Must have problem solving abilities, be selfmotivated, and organized Strong preparation and line cooking skills Ability to work with speed and efficiency Knowledge of all dishes on the menu, to be able to identify them and to know their ingredients Ability to use all relevant items of equipment and understand basic equipment troubleshooting Understanding, knowledge, and ability to comply with safety, sanitation and food handling procedures Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues' request in a timely and courteous manner Ability to keep calm when faced with any unusual situations Performs other duties as assigned by

Head Chef Physical Demands/Working Environment:

Able to walk and stand for long periods of time (10+ hours) Must be able to move, pull, push, carry or lift of up to 50 pounds on occasion and 30 pounds regularly Must be able to seize, grasp, turn and hold objects with hands regularly and in frequent or repetitive motions Must be able to reach items at varying height levels (on shelves, on ground, etc.) Occasionally kneel, bend, crouch and climb as required Must be able to work in conditions of environmental exposure to cold, heat, and water Able to work in a fastpaced environment

Other Requirements:

CA Manager Food Handler Certification Food Handling & Sanitation Awareness Sexual Harassment Training Must understand how to abide rules of the Department of Health related to Food Service. This job description is a summary of duties which you as an employee are expected to perform in your assignment. It is by no means an all-inclusive list, rather a broad guide to expected duties. As an employee you must understand that a job description is neither complete nor permanent and may be modified at any time. At the request of management, any employee may be asked to perform additional duties, responsibilities, or projects without notice.