Lead Kitchen Sous Chef: Menu Design & Staff Leadership

Moody's Bistro & Beats; Truckee (CA); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Health Insurance/Bonus program

Job summary

Moody’s Bistro Bar & Beats in Truckee, CA seeks a professional Sous Chef to act as second in command under the Executive Chef's guidance. You will apply culinary and managerial skills to maintain high customer satisfaction and kitchen performance.

Responsibilities include assisting in menu design, producing high-quality plates, training staff, ordering supplies, and ensuring sanitation and safety standards are met.

Qualifications

• Proven experience as a Sous Chef.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Excellent record of kitchen and staff management.
• Familiar with industry best practices.
• Working knowledge of MS Office, restaurant management software, and POS.

Responsibilities

• Help in the preparation and design of all food menu.
• Produce high quality plates both design and taste wise.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Fill in for the Executive Chef in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Manage and train kitchen staff, establish working schedule and assess staff’s performance.
• Order supplies to stock inventory appropriately.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.

Skills

Sous Chef experience

Kitchen management

Team leadership

Menu design

Food safety

Education

Culinary degree or certificate

Tools

MS Office

Restaurant management software

POS

Job description

Moody’s Bistro Bar & Beats in Truckee, CA seeks a professional Sous Chef to act as second in command under the Executive Chef's guidance. You will apply culinary and managerial skills to maintain high customer satisfaction and kitchen performance.

Responsibilities include assisting in menu design, producing high-quality plates, training staff, ordering supplies, and ensuring sanitation and safety standards are met.