The Blue Dog Cookhouse and Bar is a casual New American Brasserie in Midtown, NYC, opening its first south Florida outpost in Boca Raton. We strive to provide our guests with the utmost dining experience, every day.  We work hard to build a company culture where everyone feels encouraged and invigorated.  We work hand-in-hand with trusted purveyors and local farms, allowing us to serve a quality product. Our menu showcases seasonal cuisine, American classics, international favorites, and craft cocktails.

As Sous Chef of our restaurant you work beside passionate industry professionals who love what they do.  We beleive in building an authentic connection with our guests through our food, flavor, and service.  You create and execute a ‘to be remembered’ and ‘must share with others’ experience by taking the presentation ideas and combination of flavors to the next level.

We serve a daily brunch (Monday-Sunday) and dinner showcasing natural and sustainable ingredients.

Key Responsibilities and Accountabilities:

• Responsible for recipe implementation and execution
• Resposible for consistency of the product
• Sharing knowledge about ingredients and their origin through ongoing training of line cooks
• Monitor and carefully incorporate guest’s allergy and other special requests related to food into the meal for specific guests
• Communicate food related issues or last minute menu changes and make sure menu menus adjusted in timely manner
• Cross train additional culinary staff to cover absences – monitor performance and coach when improvements are needed
• Follow company processes to ensure proper and accurate food ordering
• Maintain proper inventory of food items and ingredients – make sure we don’t run out, make sure food produce is always fresh, monitor waste, etc.
• Keep the food cost aligned with the given margins
• Maintain communication with General Manager regarding the operating supplies ad equipment inventory needed for execution of all the menu items
• Search and find the most competitive product pricing that reflect market values
• Ensure compliance with all health department rules and regulations to pass the inspections
• Understand, follow and direct others in the current cleanliness and safety procedures

Key skills:

• Attention to detail – heat control, measuring, portion sizing, precision, presentation, produce and ingredient selecting, expediting
• Culinary expertise – food preparation, grilling, ingredient selection, knife cuts & control
• Supervising and delegating, communicating clearly and warmly with your team and guests, experimenting, menu and recipe design, maintaining consistency
• Ability to communicate, multitask, lead & train others

WHAT MAKES US YOUR COMPANY OF CHOICE? 

Our culture values: we empower, trust and inspire each other

We promote personal & work life balance 

We contribute to your personal and professional development & well-being 

If we grow, you grow!