Smoque Steak is both, a new style of steak and a new style of steakhouse. As we assemble our Opening Team we are looking for strong SOUS CHEF candidates to lead an innovative kitchen.

The qualities we are looking for include the ability to adapt to change, evaluate situations and anticipate potential complications, maintain calm communication in the face of demanding service and an unwavering commitment to quality and hospitality. The Sous Chef is responsible for day to day activities within the kitchen supporting the Chef de Cuisine and General Manager. This position helps to oversee the kitchen’s daily culinary, operational and administrative tasks, including sanitation and safety. This position motivates, trains, develops and directs the back of house employees to accomplish the objectives of the restaurant.

This position is based on a 40 hour work week; hourly wage $36-40; open Tuesday through Sunday, closed Mondays.

What We Need:

• 1+ year as a Sous Chef OR 3+ years as a line cook in a high volume restaurant
• Listen actively and communicate clearly
• Develop the ability to work any kitchen position at any time, knowledge of full menu, all prep items, and station requirements
• Assist with recipe creation and costing for market lunch
• Expedite the kitchen lines throughout service, helping to oversee staff in running food properly
• Ensure proper management of sanitation and safety standards
• HAACP Plan management and adherence
• Train staff on an ongoing basis to continually achieve the highest quality and consistency of food, flavors, and presentations.
• Daily line, cooler, and dry storage checks to ensure proper rotation, check freshness, and to ensure adherence to all health code requirements..
• Clean and maintain equipment properly 
• Computer skills and experience

We are assembling an incredible opening team! Come and join us.