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Delmonico Grill
Sous Chef
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Job Description
Command a galley and work directly with the Chef as the Sous Chef in our downtown fine dining steakhouse, Delmonico Grill. About Delmonico Grill Delmonico Grill strives to be among the finest fine dining steakhouses in the region. We offer a fine dining experience, exceptional atmosphere, and outstanding service. As a steakhouse, we strive for high-quality proteins, as locally sourced as possible and use classic techniques such as in-house dry aging to bring exceptional grill fare to your plate. About you The ideal candidate will have worked in a leadership role in a restaurant kitchen setting in the past. Culinary training is definitely appreciated, but we will gladly take highly experienced candidates in lieu of formal training. All candidates will posses a minimum of 4 years worth of cooking experience. About the Job. The Sous Chef shall answer directly to the Chef De Cuisine and restaurant General Manager and shall act as the Chef in their absence. You will lead the galley and ensure that Delmonico's kitchen operates smoothly, that standards are kept high, and that we are successful in our mission of delivering the best steakhouse dining experience we are able to provide. This is a 50 hour per week comittment with evening and partial weekend availability expected of the hired applicant. The job duties include, but may not be limited to: Act as top kitchen authority in the absence of the Chef De Cuisine and Executive Chef. Work with the General Manager and/or floor manager to ensure customer satisfaction. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, assist with food and equipment orders as needed. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet restaurant and kitchen standards. Create schedules for kitchen employees and evaluate their performance. Adhere to and implement sanitation regulations and safety regulations. Become proficient in all stations on the line, being able to jump into each as needed. Utilizing manager log's, group emails, and other team communication resources. In all ways, modeling ideal professional behavior to your team.