Bistro Napa- Sous Chef

Responsibilities

• Participate in the development of menus and specifications accordingly
• Uphold all policies and procedures set forth by the Executive Chef
• Plan and direct all daily, weekly, monthly cleaning projects
• Meet food purchase specifications and recipes
• Maintain the highest professional food quality
• Plan and direct food preparation and culinary activities
• Estimate food requirements according to food/labor costs budget
• Supervise kitchen staff’s activities
• Monitor and report all equipment that is in disrepair, monitor all outstanding engineering issues
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Perform administrative duties
• Comply with nutrition, sanitation regulations, and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Qualifications

• Minimum of 5 years of cooking experience required
• Must have experience operating in a similar role for minimum of 1 year
• Experience working in a fast-paced, high volume environment
• Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties
• Must be able to lift and carry 50 pounds
• Experience and proven track record with deluxe hotels or reputable free-standing restaurants

Physical Requirements

• Ability to stand for extended periods and lift heavy pots, pans, and trays
• Comfortable working in a hot and fast-paced kitchen environment
• Be able to lift 50 pounds safely
• Be able to stand for long periods of the time
• Must be able to move freely in confined spaces
• Must adhere to all appearance standards, including but not limited to no "visible" tattoos/piercings or unnatural hair colors