MONEYGUN is ready to add a supremely talented Sous Chef to our team. Lead a team of line cooks into service on a nightly basis. You will execute the vision of our Executive Chef while honing your skills and learning new techniques. You will actively participate in menu development and help to build a truly unique kitchen culture. Minimum experience of one year as a sous chef or at least three years as a lead line cook required.

What we expect:

You must show up to work on time and have evening availability.

You must play nice with others.

You must be efficient, effective and consistent.

You must not use yelling and screaming as a form of communication.

There’s plenty of potential to move up the pipeline with a growing organization, so prove to us that you want to be the best and we can take you all the way to the top.

What you will do:  

Supervise, schedule and participate in activities of cooks involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs.

Listen actively and communicate clearly while directing staff activities

Maintain working rapport with all FOH/BOH staff for efficient operation and service to customers.

Working knowledge of a variety of cuisines and global flavors.

Continually train cooks on an ongoing basis, leading by example, to produce the highest quality and consistency of our food, flavors, and presentations.

Monitor staff performance, product quality and production flow; foster improvement where necessary.

Daily line, cooler, and dry storage checks to maintain proper rotation, freshness, and ultimate quality of mise en place to minimize waste and to ensure adherence to all health code requirements.

Enforce safety procedures and cleanliness throughout kitchen including walk-in and reach-in boxes.

Monitor outlets during peak period to oversee production flow and presentation.

Clean and maintain equipment properly. Maintain and strictly abide by state sanitation/health regulations and requirements

Adhere to opening and closing duties.

What We Need:

1+ year as a Sous Chef OR 3+ years as a line cook in a high volume restaurant