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Executive Sous Chef
Trailblazer Tavern
350 Mission Street, San Francisco, CA
Executive Sous Chef at Trailblazer Tavern

Executive Sous Chef at Trailblazer Tavern

Trailblazer TavernMore Info

Full Time • Salary (Based on Experience)
Expired on Oct 17, 2018

Sorry, this job expired on Oct 17, 2018. Below are other jobs that may be of interest to you.

Requirements

3 years


Job Details

The brand new Trailblazer Tavern opening this Fall in Salesforce Tavern is looking for a strong leader who is excited by the challenges of organizing and building systems, help creating delicious food and will be thrilled to be a part of a growing team, focused on achievement and constant evolution! The Executive Sous Chef will help build and maintain a strong and unique company culture, motivate their team, and serve as a mentor to junior level staff members.

About the role: 
Executive Sous Chef will be responsible for successfully managing back-of-house operations on a daily basis, to ensure consistently high levels of quality, service, sanitation and guest satisfaction.

Overall Job Responsibilities: 
• Work as a member of the team and assist cooks with the set up and breakdown of stations, so that shift changes happen in a timely matter. 
• Ensures that all products are received in correct unit, count and condition. Ensure deliveries are performed in accordance to restaurant receiving policies and procedures. 
• Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades. 
• Fill in where needed on stations to ensure that service standards and efficient operations are met.
• Collaborate and attend all scheduled meetings


Compensation details

Corporate Compensation package plus benefits


Required Skills

Advanced Knife Handling

Culinary Menu / Recipe Development

Expediting

Fish Cookery

Fish butchery

Food Budgeting

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Frying

General knife handling

Grilling

Inventory

Kitchen Cleaning/Sanitation

Kitchen management

Meat Butchery

Meat Cookery

Menu development

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Portioning

Receiving/Organizing

Saute

Scheduling

Servesafe Certified

Sous-vide

Staff education / motivation

Up to 200 covers a night

Vegetable Breakdown

Vegetable cookery

Read more

View Job Description

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