Acurio International is opening its first Jarana concept in FL. A subsidiary of Acurio Restaurantes with headquarters in Lima, Peru, Acurio International and Acurio Restaurantes have collectively created more than a dozen restaurant brands and operate over 70 venues in 10 countries throughout North and South America, Europe, and the Middle East.
About us:
Acurio International, a subsidiary of Acurio Restaurantes of acclaimed chef Gastón Acurio, oversees the design, development, and management of multiple restaurant concepts, striving to deliver Gastón Acurio’s company vision; to introduce the culinary flavors of Peruvian cuisine to the world’s gastronomic stage. Launched in the United States in 2008 with the opening of La Mar Cocina Peruana in San Francisco, Acurio International has since opened restaurants in Chicago, Miami, and internationally in Barcelona, Dubai, Doha, and more. Its latest brand, Jarana, aims to introduce approachable Peruvian cuisine to the heart of America.
Job Summary:
As Sous Chef at Jarana you are responsible for the entire kitchen operation; overseeing areas such as prep, dishwashing, main kitchen, cold kitchen and pastry while working closely to the Executive Chef and Pastry Chef. This requires having advanced culinary skills in executing recipes and techniques learned in prior experiences. Also, to create and/or maintain systems of controlling preparation stocks and food quality. Oversee dishes presentations to meet highest standards as required per Jarana. Be able to solve difficult problems with effective solutions, see hidden problems and always look beyond the obvious and take smart and good decisions based upon wisdom and experience. Bring up new and unique ideas to be better everyday. Promote teamwork and open dialogue, create strong moral and spirit on the team and teach with the example.
Primary Responsibilities: Primary duties and responsibilities include, but are not limited to, the following
· Follow all policies & procedures and make sure the line cooks do it.
· To lead, coach, teach and guide cooks using the best habits, techniques and skills learned in prior experiences.
· Supervise each station preparations and ensure the team is ready for each service.
· Assist Jarana Executive chef to create new dishes for specials.
· Able to reproduce, prepare and create recipes; following and maintaining the standards of Jarana.
· Check cleanliness of stations before, during and after both services.
· Expedite food orders.
· Ensure excellent quality throughout both services; lunch and dinner.
· To follow proper food handling and sanitation standards to meet Servsafe training requirements.
· Schedule and monitor line-up.
· Restaurant 365 – using for costing, purchasing, inventory, item coding.
· Conduct monthly walk through and address any ongoing issues
· Make weekly schedule according to forecast, two weeks ahead of time.
· Control and be Accountable for food and labor cost goals.
· Conduct weekly inventory. Control costs, oversee pricing, purchase orders
· Ordering products according to forecast following ordering procedures.
· Inspect food products when delivered from purveyors for quality.
· Control production and rotation to ensure best quality ingredients.
· Approve quality standards of all dishes leaving the kitchen (temperature, allergies, flavor, and presentation)
· Must possess a positive attitude and to have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively.
Overall Responsibilities : Duties and responsibilities include, but are not limited to, the following
· Be presentable: neat uniform, well-groomed hair, minimal accessories and personal hygiene.
· Be an effective leader and inspirational role model for staff and management.
· Manage labor and purchases to maximize profitability.
· Maintain current knowledge of all systems including but not limited to; Toast POS, Restaurant365, MS Office, Online reservation Platforms
· Provide a positive and safe work environment for staff.
· Be knowledgeable of state employment policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
· Make final employment and termination decisions while complying with state and federal labor laws.
· Continually strive to develop your managers in all areas of managerial and professional development.
· Provide education on food, new products and tastings.
· Prepare reports on a daily, weekly and monthly basis, clearly denoting food cost , labor, and any loss.
· Meet with Marketing team to chart out new marketing opportunities and implementation of any planned events or programs.
· Develop employees by establishing performance expectations, providing coaching and counseling as needed and conducting performance reviews on an annual basis.
· To lead, coach, teach and guide cooks using the best habits, techniques and skills learned in prior experiences.
· Supervise each station preparations and ensure the team is ready for each service.
· Schedule and monitor daily line-up.
· Approve weekly schedule according to forecast.
· Negotiate new vendor contracts and monitor pricing to ensure we’re purchasing the highest quality products at competitive pricing in line with budgeted costs.
· Approve ordering products following the right ordering procedures.
· Inspect food products when delivered from purveyors for quality.
Essential requirements:
· Available to work various shifts, weekends and holidays.
· Ability to accept coaching
· Integrity and humility.
· Continuously reach, bend, lift, carry, stoop and wipe.
· Be able to lift up to 50 lbs.
· Possess professional disposition with good communication and interpersonal skills.
· Manipulation and control of industrial equipment such industrial and commercial mixers, “combi” ovens, rational ovens, vacuum seal machine, etc.
· Advanced butchering skills.
· Advanced knife skills and.
· Advanced skills in charcoal grill and charcoal oven (josper)
· Ability to multitask and work efficiently under pressure when times are though.
· Excellent use of many methods and wide variety of Peruvian ingredients.
· Excellent use of many methods and wide variety of Peruvian ingredients.
· Ability to define problems, collect data, establish facts, and draw valid conclusions.
· To perform this job successfully, an individual should have knowledge of word processing software and order processing systems.
Required Experience and skills:
· Basic mathematical and costing skills.
· Basic English and Spanish speaker
· Developed leadership skills.
· Minimum 4 year experience on culinary and at least 1 year as a sous chef position
· High school diploma.
· 2 year degree or equivalent from a university or institute in culinary arts.
· Knowledge of workplace safety procedures.
· Manage high volume shifts under high pressure.
Job Type: Full-time
