Sous Chef

Sous Chef Summit Steak Bar Littleton, CO Job Details Full-time $65,000 - $70,000 a year 20 hours ago Benefits Health insurance Paid time off 401(k) matching Qualifications Staff supervision Pre-cooking preparation Operations management Food service health code compliance Safety regulations Performance management Team development Meal preparation Managing kitchen staff Chef Hand tools Full Job Description Assistant to the Executive chef

Job Description:

Executive Sous Chef We are looking for an Executive Sous Chef to join our team! You will be responsible for assisting the executive chef to maintain all MFG standards throughout the company. You are a natural leader with previous experience as well as experience with high-volume scratch kitchen. You excel at mentoring and developing young cooks and lead by example. Ideal candidates will have a start-up mentality and a proven record of developing and implementing cost controlling systems. You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. While communicating restaurant needs and reporting directly to the corporate chef. You have your ServeSafe or Food Handler's certification.

Responsibilities:

Prepare and cook foods of all types, either on a regular basis or for special guests or functions assist in day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members Help to develop daily, weekly and quarterly specials Communicate menu changes to General manager and FOH staff Use of R365 to help in day to day operations Educate and train all team members in compliance with federal, state, and local laws and safety regulations Monitor budget and control expenses with a focus on food, supplies, and labor costs Check the quality of raw and cooked food products to ensure that standards are met Perform all duties of kitchen managers and employees as necessary Achieve and maintain company and brand standards for quality and guest satisfaction Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste

Qualifications:

Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience ServeSafe or Food Handler's certification, or willingness to obtain Must have advanced knowledge of food service regulations Must be organized, skilled with time management, and efficient in hot and cold line production Must be able to stand for 8+ hours per shift in an environment with extreme temperatures Must be able to work 10 hour shifts Skilled with the use of hand tools or machines needed for the position Able to lift, carry, or pull objects that may be heavy.

Pay:

$65,000.00 - $70,000.00 per year

Benefits:

401(k) matching Health insurance Paid time off People with a criminal record are encouraged to apply

Experience:

Chef:

3 years (Preferred)

License/Certification:

ServSafe or Food Handlers Certification (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred)

Work Location:

In person