Bar Contra, a new (ish) concept from acclaimed chefs, Jeremiah Stone, Fabián von Hauske and Dave Arnold, is looking to add a strong hospitality professional to its already great team.
Looking for:
We are rounding out our team with a natural leader who can work well with others and take responsibility. Perhaps new to being a sous chef but certainly not new to high level cooking.
We would like to find a Sous Chef who will run the day-to-day operations in the kitchen with culinary support from two of the city's more cutting edge chefs.
Day to day:
The Sous Chef at BAR CONTRA places weekly orders, keeps tabs on all the mise en place, leads the service and helps execute all events on site and daily service.
Working closely with the GM and Owners to execute vision is a must.
Requirements:
1-2 years in jr sous or sous chef positions HIGHLY preferred
Strong knife skills
Skilled Fish/Meat Butchery
Organization and recipe comprehension
Ingredient Knowledge
Team Player
Basic ability to use excel or sheets, email, similar apps
Good work ethic and attitude
Creative output
Experience ordering or making order lists
Oversee Inventory Management; Ordering/Purchasing; Minimizing waste; Food Costing/COGs Management
Assist Chef-Owners with developing and executing training new hires, trails, externs, stagiaires
Please reach us at:
[email protected] or respond on culinary agents
Compensation is always negotiable, 74k-78k is the range depending on experience, skill set and schedule.
1 week PTO, 40 hours sick paid
