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Sous Chef
Ammoora
751 Key Highway, Baltimore, MD
Ammoora hiring Sous Chef in Baltimore, MD

Ammoora hiring Sous Chef in Baltimore, MD

AmmooraMore Info

Full Time • Salary/Hourly (Based on Experience)
Expired: Jul 2, 2023

Sorry, this job expired on Jul 2, 2023. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

Job Description

 Ammoora introduces traditional Levantine cuisine with a touch of modernity. The menu is a true cultural mosaic focused on the essence of food, meticulously prepared, and presented socially for a contemporary culinary journey through the Eastern Mediterranean. 

Patterned after Michelin Star awarded restaurants, Ammoora has been thoughtfully curated to immerse guests in an intimate fine-dining experience. From our visually stunning design, to our artfully balanced menu, allow Ammoora to transport you to another world.

Under the general guidance of the Executive Chef and/or Principal Chef, the Sous Chef is responsible for back of house operations and shifts. They will lead the back of house team including setting a positive and effective flow in the kitchen, overseeing preparations and presentation of service, and menu items. Works closely with the General Manager throughout the day to ensure proper execution of service presentation and adequate support and inventory are forecasted according to business levels. Sous Chefs should also be fully versed in and capable of performing all positions as needed. May also assist with interviewing, selecting, and training staff. 

Duties & Functions:

  • Conduct opening procedures including receiving products, checking invoices, and completing temperature logs.
  • Understand the operational set up and principle of the restaurant.
  • Oversee and collaborate with the team at all times to produce the highest culinary standards.
  • Manage time for all back of house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed.
  • Assist with budgeting and inventory including counting food and dry goods for inventory.
  • Ensure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date, protein handling, and cooling/reheating logs.
  • Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issues.
  • Ensure prep is completed properly and to company standards, including making par adjustments, completing quality control checks and making recipe adjustments when necessary.
  • Train new hires on their stations and be willing and available to cover any station on an as-needed basis.
  • Expedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are met. 
  • Conduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkouts.
  • Effectively implement new menu rollouts and educate team members on said rollouts. 
  • Promote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur. Report potential safety hazards and operational inconsistencies.
  • Complete necessary food and station preparation prior to the scheduled event.
  • Ensure efficient and accurate use of produce, products, and equipment in and around the kitchen.
  • Ensure that hygiene and safety protocols are implemented and enforced to the highest standard.
  • Conduct inventory of ingredients and equipment and placing orders as needed.

Specific Job Knowledge & Skills:

  • Culinary degree preferred, High School or equivalent required.
  • One to two years in a management position, preferably in an upscale or final dining restaurant.
  • Ability to thrive in a high-pressure environment.
  • Ability to reproduce and coach precision plating ( to company standards).
  • Passion for food and for creating exceptional guest experiences.
  • Gracious, friendly, and fun demeanor.
  • Ability to multitask, work in a fast paced environment and have a high level attention to detail.
  • Strong verbal and written communication skills in English, prefer bilingual English/Spanish/Arabic.
  • Develop and maintain positive and productive working relationships with other employees and departments.
  • Ability to work independently and to partner with others to promote an environment of teamwork.
  • Available to work on call shifts, after hours, over weekends and on holidays.
  • Responsible for quarterly, and special occasion menus ( approved by direct report).
  • Basic computer skills required.
  • Knowledge of the industry and relevant health and safety regulations. Current Manager Food Handlers card.

Physical Abilities:

  • Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, and frequently lift and bend from the waist.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting.
  • Stand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions.
  • Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
  • Requires manual ability to use, carry, and operate all necessary equipment.

Compensation Details

Compensation: Salary/Hourly (Based on Experience)


Required Skills

Advanced Knife Skills

Team Development and Training

Food Safety Knowledge

Kitchen Management

Meat Butchery

Ordering / Purchasing

Fish Butchery

200 Covers Per Night

300+ Covers Per Night

Expediting

Grilling

Meat Cookery

Menu Development

Prepping Ingredients

ServSafe Certified

Plating and Presentation

Vendor Management

Family Meal Preparation

Vegan / Vegetarian Cooking

Dough Making

Woodfire Cooking

High Volume Cooking

Food and Beverage Pairing

Gluten Free Cooking

Food Prep

Read more

View Job Description

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OPENING SOON

Middle Eastern, Mediterranean

Fine Dining

Patterned after Michelin Star awarded, fine dining restaurants we’ve thoughtfully curated each detail to immerse guests in a truly unique experience. The menu, crafted by famed Syrian native Chef Dima Al-Chaar, is a true cultural mosaic focused on the essence of the food and presented socially for a contemporary culinary journey.

We understand that an elevated fine-dining experience extends beyond the ambience and menu - that to fully deliver a truly memorable evening guests will crave it requires passionate individuals dedicated to delivering unmatched hospitality and artful presentation of fine ingredients and flavors.

Our elevated dining concept is a freestanding independent restaurant and is seeking creative, energetic, and experienced team members. If you are passionate about hospitality and want to be part of a great team with amazing potential for growth, this is your perfect opportunity to take your career to the next level!

We welcome the opportunity to share more about our journey and explore your next career opportunity which awaits you at Ammoora.