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Sous Chef
Massimo's
5200 Mowry Ave, Fremont, CA 94538, United States
Sous Chef at Massimo's

Sous Chef at Massimo's

Massimo'sMore Info

Full Time • Salary (Based on Experience)
Expired on Nov 11, 2018

Sorry, this job expired on Nov 11, 2018. Below are other jobs that may be of interest to you.

Requirements

3 years


Job Details

Massimo’s SEEKS SOUS CHEF

A well established Fremont family owned restaurant is searching for a qualified candidate. 

The ideal Manager will be responsible for fostering the company’s philosophy of hosting an excellent learning environment with the highest degree food quality yet without compromising the respect of our staff. We foster a fun and exciting environment and our staff is our top priority alongside our food quality.*

IDEAL CANDIDATES SHOULD POSSESS THE FOLLOWING

Passion for serving guests high quality, freshly prepared food, consistently.

Minimum 2 years in a kitchen management role and/or capacity.

Experience with high volume food production and service.

Experience with ordering from vendors, creating prep lists, scheduling, and inventory.

Be serve safe manager certified.

Be proficient in MS Word and MS excel.

Understanding of food and labor cost concepts.

Fluent in english, spoken and written.

Spanish speaking a plus.

Flexible schedule, including nights and weekends.

Be able to work standing up for up to 10 hours, and lift up to 50 pounds.

ESSENTIAL FUNCTIONS

Responsible for production according to recipes/directions

Manages assigned staff, including scheduling, performance feedback, discipline, investigations, and terminations.

Responsible for ongoing training and professional development of staff members

Effectively communicates to management to ensure effective and efficient operations without issue.

Effectively builds trust with staff members and fellow management by providing clear and honest communication and feedback.

Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, workgroup leadership, etc.

Sets operational goals and follow-up

Directs and holds all staff accountable for those goals.

Ensures compliance with inventory procedures.

Maintains food quality standards.

Oversees all phases of food procurement, production, and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.

Conducts daily line checks, food reviews, and recipes of the day.

Ensures that clear feedback is provided to the entire kitchen team, including staff and management.

Conducts monthly housekeeping, food safety and sanitation and facility reviews personally to improve standards of the kitchen team and to correct deficiencies on a timely basis.

Ensures the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits with a 90% or better, and training staff on proper sanitation guidelines

Job Type: Full-time

Competitive salary commensurate with experience. Opportunity for future growth.


Required Skills

Advanced Knife Handling

Cheese course

Chopping

Culinary Menu / Recipe Development

Dressings

Enforcement Of Safety / Sanitation Standards

Expediting

Fish Cookery

Fish butchery

Food / Beverage Pairing

Food Budgeting

Food Handlers Certificate

Food Safety Knowledge

Gluten Free

Grilling

Inventory

Kitchen Cleaning/Sanitation

Kitchen management

Menu development

On-site Special Events

Ordering / Receiving

Pasta Cooking

Pasta making

Sauce Development

Saute

Servesafe Certified

Sous-vide

Up to 200 covers a night

Vegan / Vegetarian Cooking

Vegetable cookery

Read more

View Job Description

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