Sous Chef

Smoke On The Water BBQ - Okauchee; Saint-Julien-de-Concelles; Sur place; EUR 35 000 - 65 000; Plein temps

Résumé du poste

Smoke On The Water BBQ - Okauchee is seeking a Sous Chef & Line Cook to join our team. You will thrive in a fast-paced kitchen, lead day-to-day culinary operations, and help expand our clientele to strengthen the restaurant's brand and reputation.

You will oversee all kitchen staff, ensure standardized recipes, maintain sanitation, and manage food quality from prep to plate, while training team members for every station.

Qualifications

• Serv-Safe certification required.
• Previous culinary arts experience.
• Knowledge of cost and labor systems.
• Ability to interview and hire kitchen staff.

Responsabilités

• Oversee day-to-day culinary operations
• Coordinate food and kitchenware orders
• Check freshness and quality of ingredients
• Assist in the development of menu items
• Standardize recipes and plate presentations
• Work with management to create a memorable experience for guests

Connaissances

Serv-Safe certification

Culinary experience

Cost & labor control

Food safety

Description du poste

SOUS CHEF

Salary Range: $40k-75k

We are seeking a Sous Chef & Line Cook to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.

Position Summary

To be a leader in the kitchen and oversee all kitchen staff and all food prepared. Ensure efficiency and quality from standardized recipes. Serv-safe certified, sanitation.

Responsibilities

• Oversee day-to-day culinary operations
• Coordinate food and kitchenware orders
• Check freshness and quality of ingredients
• Assist in the development of menu items
• Standardize recipes and plate presentations
• Work with management to create a memorable experience for guests

Qualifications

• Serv-safe certification required
• Previous experience in culinary arts, cooking, or other related fields
• Knowledge of cost and labor systems
• Execute and share all Food and Beverage Dept. policies and procedures.
• Interview and hire quality kitchen employees.
• Evaluate job performance and administer annual reviews of all kitchen employees.
• Administer corrective counseling actions regarding all kitchen employee’s job performance.
• Orders food & beverage supplies needed for all kitchens.
• Must be able to work every station and train employees for every station.
• Must be able to work as a kitchen employee and/or in the absence of a regular kitchen employee.
• Help control all food specifications: taste, appearance, presentation, portion control and quality.
• Ensure employee safety and sanitation procedures.
• Must display proper communication between all chefs and cooks regarding completion of all tasks.
• Must be able to use the property Systems for ordering.
• Must be able to do scheduling.
• Maintain a budgeted food cost and labor cost.
• Assist with the development of all menus and create new food items.
• Give direction and develop all kitchen supervisors.
• Assure that all kitchen employees follow proper dress codes.
• Oversee training of all kitchen employees.
• Visit with guests a minimum of five minutes every hour.
• Ensure that all Team Members are knowledgeable of and adhere to all Smoke On The Water Service Standards.
• Always conduct yourself in a professional manner by following the policies and procedures of Smoke On The Water.