Sous Chef

Summary

THE LAST PAGE

restaurant is seeking a friendly, creative, professional & passionate Sous Chef. The Last Page is a Kind of One Concepts restaurant. KOOC is an experiential hospitality company focused on consistently executing a customized experience for each and every guest. KOOC creates atmospheres consisting of both classic and contemporary styles, that are both approachable and aspirational. Kind of One Concept's products are thoughtfully created, developed and executed to offer our guests a memorable experience through incredible hospitality. KOOC's people are committed to focusing on the details and plus one service to earn loyal lifelong guests. We work together to create a feeling that's cutting edge, only the best, focused on the guest first, to create a Kind of One experience.

Qualifications:

Extremely Creative Exhibits Strong Leadership Qualities Passion for Hospitality Highest Level of Integrity when it comes to quality of ingredients Passion for Cooking Ability to handle a busy operation Can Inspire and Lead a Team Willing and wanting to learn all aspects of the operation Ability to handle banquets and high end parties Know how to multitask Essential Duties and Responsibilities (Other duties may be assigned as needed) Must be willing and able to do the following: 1. Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner. 2. Interview, hire, train, develop and retain qualified BOH employees. 3. Understand and follow the food allergy procedure and special orders/restrictions. 4. Assign production duties to all kitchen staff. 5. Identify and communicate inventory and equipment needs to ordering Manager. 6. Complete a daily product order. 7. Perform a pre-shift line check to ensure quality of all items. 8. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, etc. 9. Become proficient in creating all menu and prep items. 10. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of The Last Page. 11. Maintain good quality standards including consistency and presentation. 12. Communicate repair and maintenance needs to management. 13. Comply with all safety and sanitation guidelines and procedures. 14. Ensure BOH employees understand and adhere to sanitation/safety guidelines. 15. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Education, Training and Experience Requirements

• Bachelors' Degree or equivalent work experience.
• Must possess excellent basic math skills
• Must be able to operate a cash register or POS system. Knowledge, Skills and Abilities Requirements
• Must have a genuine passion for hospitality.
• Have knowledge of service and food & beverage operations, generally involving at least five years of front-of-the-house operations including assistant management, server and/or bartender roles.
• Should have strong skills in delegating and getting work done through others.
• Demonstrate a leadership style that creates a positive work environment.
• Be organized in all areas e.g., office, storage areas, side work, and scheduling needs.
• Should expect to work 50 to 60 hours per week.
• Be able to work lunch and dinner shifts on weekdays & weekends Preferred Qualifications
• Minimum 1 year as a salaried SOUS CHEF, preferably in a 100% scratch kitchen
• Minimum 3 years of experience in BOH either as chef and/or line cook
• High level organizational skills with multi-tasking capabilities
• Skilled in production and prep that maintains a high culinary standard
• Ability to maintain professionalism when communicating with vendors as well as team members
• Experienced in running back of house systems; inventory, ordering, scheduling, daily prep lists, etc.
• Ability to adapt to changing priorities and manage workloads with minimum direction.
• ServSafe Certified, preferred Supervisory Responsibility
• Directly supervise kitchen hourly employees. Additional
• Must be able to work outside normal business hours/days as needed.
• Must be able to travel occasionally and work at an outside location.

Job Type:

Full-time Pay:

$50,000.00 - $55,000.00 per year

Benefits:

Health insurance

Shift:

10 hour shift 12 hour shift 8 hour shift Day shift Night shift Ability to

Relocate:

Cleveland, OH 44122: Relocate before starting work (Preferred)

Work Location:

In person