We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ his or her culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.
Responsibilities include but are not limited to:
Work with the executive chef to produce diversified menus in accordance with the restaurant’s vision. Substitute for the executive chef or line cooks when off-duty or during staff shortages. Organize the work in the kitchen. Train the auxiliary kitchen staff in order to provide best results in minimum time. Resourcefully solve any issues that arise and seize control of any problematic situation. Make sure the hygiene and food safety standards are met in all stages of food preparation. Make sure that the professional equipment is in good condition. Maintain a positive and professional approach with co-workers and customers.
The ideal candidate will possess:
- 3+ years of culinary leadership experience
- A strong work ethic and commitment to uncompromising quality
- Strong leadership skills and the ability to motivate, coach, and discipline a diverse culinary team
- A passion for high quality ingredients and dynamic cooking technique
- Culinary school education
- A flexible schedule with the ability to work long hours when needed
- Strong work ethic
- Dedication to hospitality industry
- Strong communication skills
- Ability to multi-task
- Commitment to excellence
- Love of team work
- Good attitude
Candidates are also required to communicate and understand English, possess excellent basic math skills, be able to work in a standing position for long periods of time.
Job Type: Full-time
Salary: $55,000.00 to $65,000.00 /year
Job Type: Full-time
Pay: $55,000.00 - $65,000.00 per year
