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Sous Chef Wanted for Newly Opened Jack & Charlie’s 118
Jack & Charlie’s 118 is seeking an experienced Sous Chef to join our team. We are interested in talented individuals who truly understand how to deliver exceptional hospitality and create memorable dining experiences for our guests. Title & position includes on having a say on menu ideas, specials & help create new dishes in conjunction with the Executive Chef and overall have fun cooking and assisting on leading a great team.
Our Concept & Mission: 85 seat restaurant is open for dinner 7 nights a week and serving brunch on the weekends. The menu is New American with a focus on wood fired cooking right from our wood fired oven. The oven is used for cooking most of our proteins & vegetables including steaks, poultry, fish, and vegetables from the union sq green market. In house pastas & a pastry program and scratch cooking all done on site. No short cut cooking. We are excited to meet and speak with you soon!
-Ensure that all food and products are consistently prepared and served according to both restaurants’ recipes, portioning, cooking, and serving standards.
-Make employment decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
-Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
-Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
-Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
-Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
-Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedure.
-Training kitchen personnel in cleanliness and sanitation practices.
-Maintain cleaning schedules for kitchen floors, mats, walls, hoods, trash bins, other equipment, and food storage areas.
-Check and maintain proper food holding and refrigeration temperature control points.
-A minimum of 2-3 years of experience in a similar position in a fine dining/high volume establishment
-Experience in a high-volume kitchen is required
-Thorough knowledge of techniques, methods and equipment used in preparing and cooking high quality food on a large scale
-Familiarity of food health hazards and all necessary precautionary measures
-Experience with all BOH administrative duties; scheduling, ordering, inventory and invoicing
-Proven ability in teaching and mentoring kitchen employees
Position available immediately!
Compensation: Salary (Based on Experience)
Benefits & Perks: Health Insurance
Cleaning / Sanitation
Kitchen Equipment Use
Team Development and Training
High Volume Cooking
Safety and Sanitation
Advanced Knife Skills
Ordering / Purchasing
Food Safety Knowledge
Safety Procedures Knowledge
Basic Knife Skills
Food Handler Certification
Pasta Dough Making
American, Seafood, Oyster Bar / Raw Bar
Upscale Casual, Fine Dining
Part of Jack & Charlies