Sous Chef

Role:

Modern Chinese restaurant seeks Sous Chef with years of management and culinary experience in the hospitality & restaurant industry. The Sous Chef will support the Chef/Owner with leading and managing the kitchen team in a fast paced environment. The restaurant serves both a la carte and tasting menus so ability to adapt and be flexible in the moment is key to the success of the role. The Sous Chef will be comfortable working under pressure, executing a range of daily tasks–ensuring a kitchen that produces high quality food whilst simultaneously fostering a sustainable and warm environment for the team. Provide clear feedback and hold employees accountable to performance and workplace expectations.

Responsibilities: 

• Work together with the Chef/Owner in managing the kitchen to ensure all prep and execution of service is in line with the high-level standards set by the restaurant
• Lead kitchen operations and in the CDC’s absence, including directing the team, expediting service, and working stations as needed
• Collaborate with the Chef/Owner in new dish creations, costing, and implementation of menus
• Be a mentor for kitchen team, assisting in their training and development which includes training on the preparation, arrangement, and plating of dishes 
• Support the Chef/Owner with scheduling and labor control as well as oversee daily ordering to keep in line with budget and target margins
• Assist in creation of SOPs and for the kitchen specifically in conjunction with Chef/Owner
• Assist with inventory, ordering, receiving, and proper storage of food and kitchen supplies
• Monitor product usage, portions, and waste to help manage food costs
• Oversee opening and closing kitchen procedures, including line checks, walk in and review, equipment shutdown, and final kitchen walk through
• Collaborate with the rest of the leadership team to maintain a clean restaurant, kitchen, prep areas, walk-ins, dry storage, and chemical storage
• Integral to all team communications including: kitchen meetings, all-team meetings, feedback, training, scheduling, etc.
• Uphold the highest standards of food safety, food handling, and sanitation requirements in order to ensure the health and safety of team and guests
• Along with the Core Team Members, lead the team with compassion, empathy and care in order to create and maintain a healthy, sustainable and warm culture for all

Qualities Expected: 

• Be familiar with international cuisine and different ethnic cuisines; knowledge of Chinese cuisine is beneficial but not necessary as long as there is a desire to learn
• Detail-oriented candidate that thrives in a high volume, dynamic environment
• Passionate about training and development of their team
• Strong communication and organizational skills
• Experience writing SOPs and creating systems for kitchen to follow like pars, set up and break down checklists, Department of Health checklists, etc.
• Financial acumen is necessary to support team in maintaining and meeting labor and sales targets as well as COGS
• Driven, pro-active individual that holds themself to the utmost standards

Benefits

• Option to Opt-In to Medical Insurance (50% contributed by employer)
• Dental Insurance Available (no employer contribution)
• Bonus Structure