Mourad Seeks a Sous Chef:

Mourad is a Michelin starred restaurant by Iron Chef winner and James Beard Award semi-finalist Chef Mourad Lahlou. Our food is a modern interpretation of a Moroccan cuisine deeply rooted in the past. Chef Mourad's vision pays homage to those roots, taking the culinary resources from the Bay Area and showcasing both the vibrant flavors of Morocco as well as the spirit of innovation from a collaborative team.

JOB ROLES:

MEETINGS / COMMUNICATION

• Attend daily 2:45 line-up meetings with kitchen staff to discuss kitchen organization, cover counts and family meals.
• Attend the Manager Meetings every Wednesday at 12:00 pm with notes to improve systems and communicate needs with the managers.

KITCHEN ORGANIZATION

• Maintain all refrigeration and dry storage organization and cleanliness to restaurant standard.
• Ensure all produce in reach ins have proper labeling and freshness.
• Conduct daily audits of fridges to ensure items are fresh and being used accordingly.

RECIPE DOCUMENTATION

• Ensure recipes pertaining to all menu items are documented in a standardized format and organized on the google drive.
• Recipes and yields must be documented within 1 week of dish implementation to the menu.
• Learning the use of MarginEdge, our kitchen operations system.

HEALTH AND SANITATION

• Ensure nightly temperature logs are complete and ensure fridges are maintaining proper temperature
• Ensure proper sanitation and personal hygiene are maintained
• Ensure monthly check-ins are being adhered to.

PURCHASING / FOOD COSTING

• Responsible for placing daily orders and inputting them into drive and updating the ordering and receiving list.
• Including but not limited to

Protein

Produce

Specialty Items (caviar)

Dry Goods

• Oversee daily scanning of invoices into MarginEdge and usage of MarginEdge for inputting recipes, updating inventories and so on.
• All menu items must be costed either before or within 1 week of it making it to the menu.

INVENTORY

• In addition to the team the individual will play a part in keeping the inventory low throughout the month.
• Monitor Inventory levels and ensure that there is no waste and inventories are being rotated accordingly.
• Conduct monthly inventory with the management team before the last sunday of each month. Will be in charge of a specific area/areas to record inventory.

DAILY OPENING MANAGER

• Opening the restaurant for the butcher and prep team and disarming the building alarm.
• Receiving the protein and produce orders every morning and ensuring the right quality of product is received. Contacting vendors in case changes need to be made or product needs to be sent back/replaced. 
• Putting away the orders in the right manner (labeling, dating, using the right containers, thawing of proteins, etc)
• Going through the prep lists of prep team and line cooks from the night sous chef and ensuring the tasks are delegated in the right manner.
• Ensuring that all mise en place meets the standard of the restaurant and keeping an eye on quality of product.
• Ensuring FIFO is used by the team and proper consolidating and upkeep of the walk-in refrigerators is maintained by the staff.
• Creating daily family/staff meal schedules and ensuring it is up on time at 4:00 pm.
• Setting the team up for service and ensuring tasters (mise en place tastings) are up at 4:45 pm for the CDC.

QUALITIES REQUIRED:

• Must demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
• Drive to elevate your personal performance and maintain the standards of quality.
• Welcoming suggestions and new ideas as an opportunity to learn, grow and improve systems.
• Ability to anticipate and respond to guest needs in a respectful and timely manner.
• Must demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Must strive to establish a benefit for our guests, each other, the restaurant and the overall industry into the future.
• Alway motivating the cooks and the team to perform their best and inspiring them to think out of the box and come up with creative ideas themselves.

Salary Based on Experience. Fully paid Health insurance. Two weeks paid vacation.