JOB DESCRIPTION

Job Title: A.M. Sous Chef   
 Date: July 2024

Work Location: Mariscos San Pedro
Reports To:  Executive chefs 

Department: BOH
Status:Full-Time Salaried

Compensation: 65k - 70k Annually + BOH pool (4% of food sales distributed)

Mariscos San Pedro is a new Mexican seafood restaurant located in Pilsen by the owners of Taqueria Chingon, Obélix, and Le Bouchon. The Pilsen community is a thriving center of culture and hospitality, and our hope is that the property at 18th & Allport is a beacon for that culture. Mariscos San Pedro and sister concepts 16 On Center’s Punch House, Tack Room, and the renowned venue Thalia Hall continue to be a destination for fine people to gather around art, entertainment, and great food and beverage.

Position Summary

We are seeking an experienced and passionate A.M. Sous Chef to join our team. Our ideal candidate is a culinary professional who thrives in a high-energy, fast-paced environment and is committed to excellence in every dish. This role demands strong leadership skills, creativity, and a deep interest in Mexican cuisine and understanding of seafood. As an A.M. Sous Chef at Mariscos San Pedro, you will play a pivotal role in maintaining our high standards and ensuring a memorable dining experience for our guests. If you are an organized and dedicated culinary professional with a passion for Mexican cuisine and seafood, we would love to hear from you.

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Additional responsibilities include but are not limited to: 

• Assist the Executive Chef(s) in managing kitchen operations, overseeing food preparation, and ensuring the highest quality in all dishes.
• Collaborate with the Executive Chef to create and refine menu items that showcase the best of Mexican seafood cuisine, incorporating seasonal ingredients and innovative techniques.
• Monitor food quality, taste, and presentation throughout the cooking process to ensure consistency and excellence.
• Lead, mentor, and train kitchen staff, fostering a positive and collaborative work environment that encourages growth and development.
• Manage inventory, order supplies, and ensure efficient use of resources to minimize waste and control costs.
• Uphold strict food safety and sanitation standards, ensuring all kitchen areas are clean and compliant with health regulations.
• Work efficiently to meet customer demand during peak hours, maintaining composure and professionalism under pressure.
• Maintain clear and effective communication with team members and front-of-house staff to ensure smooth kitchen operations.
• Adapt to changing priorities, handle multiple tasks simultaneously, and assist with various kitchen tasks as needed.

About You: 

• Proven experience as a Sous Chef or similar role in a professional kitchen environment.
• Extensive knowledge of Mexican cuisine and seafood.
• Strong passion for culinary arts and a commitment to delivering high-quality dishes.
• Excellent leadership, communication, and teamwork skills.
• Ability to thrive in a fast-paced, high-pressure environment.
• Flexibility to work evenings, weekends, and holidays as needed.
• In-depth knowledge of food safety and sanitation regulations.
• Ability to handle multiple tasks and prioritize effectively.
• Adaptability to changing priorities and a willingness to learn and implement new techniques.
• Excels in organization and systems 
• Butchery skills