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Busalacchi Restaurant Group
Sous Chef
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Based on California data
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What they do
A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
$68,204 / year median in California
+5% projected growth
Job Description
Sous Chef Busalacchi Restaurant Group San Diego, CA Job Details Full-time $26
- $33 an hour 22 hours ago Qualifications Menu design Staff supervision Assisting with meal planning Food preparation for special diets Culinary experience Restaurant management Cooking Managing catering events Kitchen cost control Inventory tracking for food cost management Kitchen staff training Italian cuisine Materials management in food and beverage Kitchen management Managing kitchen staff Accommodating special dietary needs Menu costing Restaurant cost management Training Meal planning Team motivation (leadership skill) Full Job Description This is an opportunity to work with a respected and reputable family owned business with a presence in Little Italy and over 35 years of experience.
- Oversee all aspects of the kitchen and food preparation
- Create and develop menus in conjunction with the owners that meet the needs and preferences of customers
- Manage inventory and ensure proper stock levels of ingredients and supplies
- Train and supervise kitchen staff, including cooks, prep cooks, and dishwashers
- Ensure that all food is prepared in a safe and sanitary manner
- Monitor food quality and presentation to maintain high standards
- Collaborate with restaurant management to plan and execute special events or banquets
- Stay updated on industry trends and new culinary techniques ```Requirements```
- Proven experience as a Head Chef or similar role in a restaurant or kitchen setting
- Strong knowledge of restaurant management principles and practices
- Excellent culinary skills with a focus on quality and presentation
- Ability to create innovative modern Italian menus that cater to a variety of tastes and dietary restrictions
- Proficient in menu planning, costing, and inventory management
- Familiarity with banquet operations and large-scale food service
- Strong leadership abilities with the ability to train and motivate a team
- Excellent communication and interpersonal skills
Note:
This job description is intended to provide a general overview of the position. Duties, responsibilities, and requirements may be subject to change based on organizational needs.Job Type:
Full-time Pay:
$26.00- $33.