Sous Chef

Sous ChefThe restaurant is more successful than any of us could have imagined when we started this project three years ago. As we head into another busy fall the time has come to add a skilled and experienced leader to help build on the solid foundation laid by Executive Chef Mark Clayton. Come work in one of the most dynamic and professional restaurants in the city. Starting pay is $50-55k for 55-60 hours a week.

Who We Are:

We are a team. There s no Us VS Them mentality at Squable. Our guests come from all over to enjoy Chef Mark's delicious food, and our kitchen team is key to making this happen every day.

What We Offer:

Team:

A warm and nurturing restaurant environment to grow and learn and feel a part of a team, not just a cog in the machine.$$$: Competitive wages with opportunities for raises.

Education & Growth:

A chance to learn skills like butchery, bread making, and recipe development. On top of that, we always prefer to promote from within, and with multiple concepts in our family of businesses, there is potential for promotion.

Health Coverage:

Company subsidized Health, Dental, and Vision insurance for all full-time employees.

Daily family meal at the restaurant: Enjoyed during the pre-shift meeting, often accompanied by an educational wine or spirit tasting open to all staff (21 years old+).

Vacation & Sick Pay:

2 weeks paid vacation.

Dining discount: We love having our staff dining in on their day off, and we always make sure they are taken care of.

Our Expectations:

Experience:

Previous Sous Chef experience in a kitchen of a similar caliber. You will be responsible for managing service and production 5 nights a week, ordering and managing organization of the kitchen, and eventually contributing to the menu in a creative and constructive manner.

Punctual:

Be on time and ready to work at your scheduled in-time.

Cleanliness and Organization:

Tendency to clean as you go. Knowledge of where everything belongs, and that everything has a place.

Professionalism:

Prepare and plate all dishes according to Squable s standards. Use proper technique and strong knife skills. Comfortable standing for extended periods of time, able to lift up to 50 lbs and continuously bend, reach and twist

Detail Oriented:

Know your weights, measurements and volumes. Able to write an accurate prep list for the next day and communicate production needs to production team in a timely fashion.

Attitude:

Ready and excited to be part of our family and work as a team player. Come in with energy and positivity, ready to learn and have fun. Ability to take constructive criticism and grow when corrected.