The Fifty/50 Restaurant Group is looking for a driven and energetic individual to join their team as a Sous Chef at Professor Pizza and Utopian Tailgate. Duties will include staff development, training, coaching, and recipe testing and development, while upholding standards for safety and sanitation. As a Sous Chef, you will be working closely with the Executive Sous Chef and General Manager in overseeing and executing the vision of the restaurant. A Sous Chef will be responsible for working a station in the kitchen while also being a key leader and operator in our BOH systems and organization. A successful candidate will play a key role in contributing to our Guest satisfaction while also be able to manage their cost of goods and labor, in a way for the operation to be profitable.
Essential Functions:
- Set up and stock stations with all necessary mise en place
- Answer, report, and follow instructions from Executive Sous Chef and General Manager
- Prepare food for service
- Cook menu items with the rest of the kitchen staff
- Maintain a positive and professional approach with your team
- Ensure that food comes out simultaneously with high quality and consistency, in a timely manner
- Comply with nutrition and allergy regulations and standards
- Help with preparation
Other Functions:
- Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor
- Comply with health and food safety standards, restocking items and cleaning
- Managing food cost and labor cost
Physical Functions:
- Ability to stand/walk a minimum of 10 hours or as needed
- Must be able to exert well-paced and frequent mobility for periods of up to 10 hours or as needed
- Be able to lift up to 50 pounds, frequently
- Will frequently reach, feel, bend, stoop, carry, finely manipulate and key in data
- Work in both warm and cool environments
- Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish
- Returning unused items after service to the correct inventory location, or storing cooked goods for use at another service
Qualifications, Education and Behavior:
- At least 18 years old
- Have a minimum of 1 year line cook experience
- Ability to work quickly while maintaining safety standards and procedures
- Ability to properly handle a knife, confidently
- Food Service Sanitation Manager Card
- Allergens Certificate
- Ability to work in high volume environments
- Ability to work early morning hours or late evening hours
- Ability to work consistent schedule 5 days per week
- Understanding of various cooking methods, ingredients and how to use kitchen equipment
Required Skills:
- Commissary
- Enforcement Of Safety / Sanitation Standards
- Food Cost Optimization
- Food Safety Knowledge
- Frying
- General knife handling
- Inventory
- Kitchen Cleaning/Sanitation
- Kitchen Management
- Meat Cookery
- On-site Special Events
- Ordering / Purchasing / Receiving / Organizing
- Pizza Cooking
- Portioning
- Purveyor/Local Farmer Relationships
- Sauté
- Scheduling
- Team Development
- Expediting
- Microsoft Office
- P&Ls
