Sous Chef - Big Fish Events Wilmington

Atlas Restaurant Group; Wilmington (DE); On-site; USD 57,000 - 62,000; Full time

Benefits offered by this job

Paid time off

Health insurance

Dental insurance

Vision insurance

401k

Life insurance

AD&D insurance

Job summary

Atlas Restaurant Group in Wilmington, DE seeks a Sous Chef for Big Fish Events to support the Executive Chef in managing the back-of-house team. You will plan plating, train staff, schedule shifts, and ensure top quality and consistency across all dishes.

Strong leadership in a high-volume, fine-dining environment is essential, with focus on safety, sanitation, and cost control. On-site work with comprehensive benefits is offered.

Qualifications

• Must have a high school diploma or equivalent.
• Minimum of 2 to 4 years high-volume fine dining experience.
• Must maintain safety and sanitation standards.

Responsibilities

• Assist Executive Chef with attaining mandated budgeted costs for the kitchen.
• Plan and direct how food is presented on the plate and schedule staff.
• Train new staff and ensure high quality, safe food preparation.
• Create work schedules and supervise kitchen operations.
• Ensure sanitation and safety regulations are followed at all times.

Skills

Leadership

Kitchen management

High-volume dining

Food safety

Education

High School Diploma or equivalent

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Sous Chef - Big Fish Events Wilmington

2 days ago Requisition ID: 3434

Salary Range: $57,000.00 To $62,000.00 Annually

GENERAL SUMMARY:

The Sous Chef’s general responsibilities revolve around assisting the Executive Chef with the management of the Back of the House staff. The Sous Chef must plan and direct how the food is presented on the plate, keep the kitchen staff focused and on task, train new chefs, create the work schedule, and make sure all the food that goes to the customer is of the best quality, while maintaining high standards. Sous Chefs must ensure that all kitchen equipment is in proper working order. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. The Sous Chef must enforce restaurant policy and invoke disciplinary action when appropriate. During downtime, the Sous Chef delegates duties such as prepping, cleaning and other kitchen duties to staff. The Sous Chef is responsible for inventory, product and supply rotation, as well as menu tasting. A Sous Chef must be responsive to change and have the ability to improvise as the situation dictates. The Sous Chef is responsible for ensuring all safety and sanitation precautions are taken to maintain a safe and clean work environment.

SUPERVISORY RESPONSIBILITIES:

The Sous Chef directly supervises the Cook-1, Cook-2, Cook-3 and other hourly kitchen staff.

ESSENTIAL FUNCTIONS:

Produce high quality dishes that follow the established menu;

Maintain order and discipline in the kitchen during working hours;

Create new dishes which appeal to the menu style of the restaurant and the clientele;

Work with the Executive Chef to produce diversified menus in accordance with the restaurant’s policy and vision;

Fill in for the Executive Chef in planning and directing food preparation when needed;

Train the auxiliary kitchen staff in order to provide the best results using available resources in minimal time;

Must maintain a positive and professional manner with coworkers and customers.

DUTIES & RESPONSIBILITIES:

Assists Executive Chef with attaining mandated budgeted costs for the kitchen

Establish a working schedule and organize the workload within the kitchen in an efficient manner;

Produce high quality plates in both design and taste;

Ensure the kitchen operates in a timely manner while meeting quality standards of the restaurant;

Order supplies to maintain appropriate inventory;

Comply with and enforce sanitation and safety regulations;

Other duties as assigned by management.

EDUCATION AND EXPERIENCE:

Must have a high school diploma or equivalent;

Must have a minimum of 2 to 4 years high volume fine dining experience;

IMPORTANT DISCLAIMER NOTICE:

The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an individual may be required to perform. The Atlas Restaurant Group reserves the right to revise this job description at any time and to require staff to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change.

Benefits We Offer:

• Paid Time Off
• Health, Dental and Vision insurance
• 401k Contribution
• 100% Company paid Life and AD&D Insurance