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Job Description
Sous Chef / Latha Restaurant & Bar The Diaspora Collective Phoenix, AZ Job Details Part-time | Full-time $55,000 - $65,000 a year 1 day ago Benefits On-the-job training Qualifications Vendor relationship building Customer communication Culinary experience Cooking Employee relationship building Hospitality industry experience Meal preparation Food service Food industry Restaurant experience Kitchen experience Full Job Description About us The Diaspora Collective is dedicated to celebrating Africa and the African diaspora through food, music, art, and culture. It is located in downtown Phoenix in Heritage Square. It is a place for the community to gather, eat, drink, vibe, and shop. Latha, which means flavor in Swahili, is our restaurant and bar celebrating the diverse and delicious flavors of Africa, the Caribbean, Brazil, and the Southern US. Soko, which means market in Swahili, is our market of goods made and designed by Black artisans throughout Africa and the African diaspora.
Our work environment includes:
Growth opportunities Safe work environment Lively atmosphere On-the-job training Latha, our full-service upscale casual restaurant is seeking an experienced Sous Chef to join the Latha Restaurant & Bar team! You will work with Chef Digby Stridiron to offer customers an exceptional experience that celebrates the foodways of Africa and the African diaspora. You will thrive in a fast-paced environment that is dedicated to delivering exceptional service. Previous experience in food service or the restaurant industry is required. You will be responsible for providing customers with a memorable dining experience.
Responsibilities:
Hire, train, and supervise restaurant (BOH) employees Ensure that all dishes are cooked and presented well. Supervise cooks and manage the preparation, portioning, garnishing, and storage of all food items. Create staff schedule to ensure appropriate staffing Partner with the owner and Executive chef to develop the restaurant and bar menu Partner with the owner and Executive chef to source and build relationships with vendors Track stock and par levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary Manage kitchen processes to deliver consistent quality, prompt service times, and adherence to safety standards Take ownership of budgets and cost-control methods to minimize expenses Address customer needs, comments, and complaints Adhere to and enforce employee compliance with health, safety, and sanitation standards Ensure all employees are working within outlined operating standards Report on financial performance, inventory, and personnel Manage catering, events, large parties, and restaurant buyouts in coordination with the Executive chef and FOH/General manager
Qualifications:
Previous experience in culinary arts, cooking, or other related fields Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment Good communication skills Ability to develop and maintain positive working relationships You have an understanding of the financial aspects of business operations. Ability to stand, sit, or walk for an extended period of time Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance
