Sous Chef

The Opportunity

We are seeking an experienced Sous Chef to join our team! The sous chef will lead the kitchen team in the head chef's absence. A qualified candidate will work under the direction of the head Chef and GM for all Kitchen Operations, including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of team members in methods of cooking, preparation, plate presentation, portion and cost control.

What You’ll Do

Maintain Standards

• Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
• Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following preventative maintenance programs or arranging for the same.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Check, maintain and record proper food holding and refrigeration temperature control points.

What You’ll Bring

Experience & Education

• Minimum two (2) years culinary experience, preferably in restaurants or senior living facilities.
• Ability to read and understand recipes and menus, work in a team environment, work flexible shifts, handle multiple tasks at one time and communicate effectively verbally and/or in writing.
• Ability to lead or supervise other team members, perform detail work involving math calculations, problem solve, handle emergency situations.
• Must enjoy working with residents and able to accept constructive criticism. Ability to interact with residents who are highly susceptible to common illness without posing additional health risks and must maintain good personal hygiene and wear a uniform.
• Culinary Arts degree from recognized school with two years related experience as a Sous Chef or Lead Cook in a comparable size food service operation is desired.