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Sous Chef (The Alexander)
Job
The Alexander
Rochester, NY (In Person)
$54,080 Salary, Full-Time
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Job Description
Sous Chef (The Alexander) The Alexander Rochester, NY Job Details Full-time $24 - $28 an hour 23 hours ago Benefits 401(k) Flexible schedule Food provided Qualifications Grilling Line cook experience Sautéing Culinary experience Managing catering events Banquet experience Food preparation Advanced knife skills Ordering supplies Leadership Restaurant experience Full Job Description Job Summary We are seeking a talented and passionate Sous Chef to join our culinary team. The ideal candidate will assist the Head Chef in managing kitchen operations, ensuring high-quality food preparation, and maintaining a positive and productive work environment. This role requires strong leadership skills and a commitment to excellence in hospitality. The Sous Chef will play a vital role in food production, and team management while upholding the standards of our restaurant. Duties Overseeing daily kitchen operations and staff management. Prepare and cook high-quality dishes according to established recipes and standards. Manage shift operations, including delegating tasks to kitchen staff and ensuring timely service during peak hours. Maintain cleanliness and organization of the kitchen, adhering to health and safety regulations. Train and mentor junior kitchen staff, fostering a collaborative team environment. Monitor food production processes to ensure consistency in taste, presentation, and quality. Assist in inventory management, including ordering supplies and minimizing waste. Catering and Events experience required Skills Proficient in food preparation techniques with a strong understanding of various cooking methods. Experience with banquet service and large-scale food production is preferred. Strong leadership abilities with experience in team management within a fast-paced kitchen environment. Ability to manage shifts effectively while maintaining high standards of food quality and service. Exceptional hospitality skills that enhance guest experience through culinary excellence. Knowledge of restaurant management principles, including cost control and inventory management. Strong kitchen management skills that promote efficiency and teamwork among staff members.