Sous Chef

Duties and Responsibilities

• Supervise the hourly line cooks, commis, and externs as they prepare their daily mise en place and prep mise en place
• Ensure that the walk-in coolers and dry storage spaces are kept clean and organized in accordance with Hazard Analysis Critical Control Point (HACCP) guidelines and restaurant guidelines
• Taste the daily mise en place to ensure proper seasoning and quality
• Lead an assigned station to ensure that all line cooks are preparing and plating the dishes properly
• Work in conjunction with the dining room and kitchen expeditor to ensure proper timing of all courses leaving the kitchen
• Work in conjunction with the Chef de Cuisine and porter team to ensure that all equipment and facilities are maintained in accordance with building standards and basic service standards
• Maintain the Hazard Analysis Critical Control Point (HACCP) documentation focusing on data entry and daily upholding of standards

Hiring

• Assist in interviewing potential kitchen employees when needed
• Actively seek out new members for our kitchen team to ensure a proper foundation as the restaurant grows and develops
• Act as the primary supervisor of line cook, commis, and extern teams and facilitate their growth via skills training and daily mentorship

Qualification Standards

• 3+ years Michelin-star restaurant experience required
• 3+ years management experience required
• Advanced and accurate knife skills
• Ability to read and follow recipes and standards
• Strong oral, written, and interpersonal communication skills
• Strong computer skills with working knowledge of Microsoft Office and Outlook
• Capability to teach and mentor others
• Ability to work independently and coordinate multiple tasks
• Experience with a variety of cooking styles and techniques
• Ability to adapt and make decisions quickly in a fast-paced environment
• Ability to lift and carry up to 50 lbs.
• Ability to stand for extended periods of time

Compensation Details

Compensation: Salary ($72,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program

Required Skills

• Advanced Knife Skills
• Leadership
• Supervisory Skills
• Team Management
• Basic Knife Skills
• Organizational Skills
• Culinary Skills
• Quality Control