Contemporary restaurant is looking for a chef to lead day to day operation. Daily responsibilities are, but not limited to; food ordering, organizing prep, cleanliness of kitchen, expo, rotation of inventory, new dish creation and working with the GM to maintain daily services.
Minimal experience requirements are, expo, food ordering, 1yr sous chef or 2 yr lead cook and have managed a small team. Ideal candidate is someone who has experience leading a kitchen under a previous chef and is looking to lead a kitchen of their own. Must have understanding of health department standards. The candidate will also need to be a self sufficient and require minimal oversight, this is a position that requires strong leadership skill on top of cooking talent.
This is a five day work week with expectation of a 55hr -60hr work week. Salary is 55k-60k
If you are a sous chef looking to make the next step and work with in a Michelin rated restaurant and James Beard nominated Chef, this is your opportunity.
