Sous Chef

We are looking for a Sous Chef who can take the lead, support the Chef Owner and work side-by-side with the Chef de Cuisine in all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. Maintain consistency in preparing the highest quality food.

Duties and Responsibilities:

Manage the planning and direction of culinary activities from the Chef Enforce and comply with state and federal health standards and codes Perform administrative tasks under the direction of the Chef Owner (e.g. ordering, inventory, labor costs, etc.) Work side-by-side with the Chef Owner & Chef de Cuisine in building and maintaining rapport with both back and front of house staff Train new and existing kitchen staff on the preparation, arrangement and plating of dishes Train new kitchen staff Build and maintain notable presence with guests and suppliers Cross-train kitchen staff on multiple stations Flawlessly execute and maintain the Bird Dog standard to guarantee the best possible product to guests Qualified applicants may send their resume to the link provided below. Benefits Flexible schedule Joining a growing company and the possibility of growth within Closed for most major holidays Chef de Cuisine and Sous Chef within the restaurant to split duties 90-Day Review for possible pay increase Requirements Minimum of 1-3 years experience working in a full-service restaurant, preferred Extensive experience cooking on the line and prep cooking Highschool diploma or G.E.D, Ability to accurately perform measurement conversions present on recipes, Ability to multi-task in a fast-paced environment effectively and efficiently, Must be able to work a flexible schedule and expect to work weekends, nights, and some holidays

Job Type:

Full-time Pay:

From $58,000.00 per year

Benefits:

Flexible schedule Paid time off

Experience:

Culinary experience: 1 year (Preferred)

Cooking:

1 year (Preferred)

Work Location:

In person