Sous Chef - Jazzboline Restaurant and Bar

About the role

Sous Chef at Jazzboline Restaurant and Bar is responsible for overseeing kitchen operations, ensuring food quality and presentation, and collaborating with the Executive Chef to develop new menu items.

Responsibilities

• Oversee daily kitchen operations, including meal preparation and food service
• Ensure adherence to food safety and quality standards
• Collaborate with the Executive Chef to develop and implement new menu items
• Train and mentor kitchen staff
• Manage inventory and maintain kitchen equipment

Requirements

• Bachelor’s degree in Culinary Arts or related field
• Minimum 3 years of experience as a Sous Chef or equivalent
• Proven ability to manage kitchen staff and ensure high-quality food production
• Strong knowledge of culinary techniques and food safety regulations

Qualifications

• Excellent organizational and time management skills
• Ability to work effectively under pressure and meet deadlines
• Proficiency in using kitchen equipment and tools

Skills

• Strong leadership and interpersonal skills
• Attention to detail and ability to handle multiple tasks simultaneously
• Knowledge of food costing and budgeting

Benefits

• Competitive salary
• Health insurance coverage
• Flexible schedule
• Professional development opportunities

Pay

• $X per hour

Schedule

• Monday through Friday, 6:00 AM - 2:00 PM

Contact

• Email: [email protected]
• Phone: (123) 456-7890

Application

To apply, please fill out the form below:

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