Executive Sous Chef

King's Seafood Company Career Center; San Diego (CA); On-site; USD 85,000 - 100,000; Full time

Benefits offered by this job

Paid Vacation and Sick Days

Dining Discount for you and up to 5 guests

401k with a Match

Education Reimbursement

Medical, Dental, Vision insurance

Job summary

King's Seafood Company Career Center is seeking a Sous Chef to manage kitchen operations, including preparation of dishes and overseeing kitchen crew. The ideal candidate will have at least 3 years of experience, strong culinary skills, and the ability to maintain high standards of cleanliness and organization.

The position offers a competitive salary between $85,000 - $100,000 based on experience, along with benefits like paid vacation, dining discounts, and a 401k with a match.

Qualifications

• Minimum of 21 years of age.
• 3 years experience as a sous chef/kitchen manager.
• High school graduate.
• Any formal culinary training.
• Ability to analyze and participate in financial planning.

Responsibilities

• Complete opening and closing duties as assigned to set up the day for success.
• Create prep lists for all kitchen crew.
• Support the preparation of all food items for meal period.
• Monitor and maintain cleanliness of assigned station.
• Alert Chef to deficiencies of food items and maintenance needs.
• Develop kitchen crew for cross training.
• Participate and lead roll out programs for menu changes.
• Support corrective action plans for the kitchen.
• Participate in interviews for new crew.
• Interact with Guests for table visits and special requests.

Skills

Culinary skills

Communication skills

Financial planning

Education

High school diploma

Formal culinary training

Job description

Benefits

• Competitive Salary: $85,000 - $100,000 based on experience + realized bonus
• Paid Vacation and Sick Days
• Dining Discount for you and up to 5 guests
• 401k with a Match
• Education Reimbursement
• Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account

Responsibilities

• Complete opening and closing duties as assigned to set up the day for success.
• Creating prep lists for all kitchen crew.
• Support the preparation of all food items for meal period and next service.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards.
• Develop all kitchen crew for cross training and promotion.
• Participate and lead roll out programs to the menu, seasonal items, and recipe changes.
• Supports the corrective action plans for kitchen.
• Participates in interviews and selection of new kitchen crew.
• Interacts with Guests - table visits, complaints, special requests.
• Participates all kitchen crew meeting.

Essential Skills & Experience

• Minimum of 21 years of age.
• 3 years experience as a sous chef/kitchen manager.
• High school graduate.
• Any formal culinary training.
• Ability to analyze and participate in financial planning.
• Ability to communicate verbal and written English with Guests, management and co-workers.
• Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
• Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
• Ability to lift up to 40 lbs., 10-20 is typical.
• Ability to carry up to 120 feet.
• Ability to reach up to 6 feet, 4 is typical.
• Ability to work off counter heights of 36 - 42 inches.
• Ability to move through 24 inch aisles and spaces as small as 12 inches.