Mochilero Kitchen, a vibrant, inventive Mexican eatery that celebrates the flavors and customs of the seaside towns, rolling farmlands and street-side kitchens of Mexico, is slated to open this autumn at 6791 W Happy Valley Road in Peoria. At the helm will be Co-Owner Jorge Cota and Executive Chef Justin Baunach. They will be drawing inspiration from the rugged mountains, coastal plains, high plateaus and expansive deserts of the colorful North American country when creating there takes on traditional and contemporary Mexican dishes. Learn more about the concept at MochileroKitchen.com.
The soon-to-open restaurant is seeking FOH and BOH hospitality pros to give each and every guest the absolute best dining and fun-filled experience possible. To apply, Send your resume to
Sous Chef Duties- Reports directly to Executive Chef/General ManagerJob SummaryResponsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.
o Promote, work, and act in a manner consistent with the mission of Mochilero Kitchen.o Monitor sanitation practices to ensure that employees follow standards and regulations.o Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.o Check the quality of raw or cooked food products to ensure that standards are met.o Check and maintain proper food holding and refrigeration temperature control points.o ingredients.o Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.o Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.o Supervise or coordinate activities of cooks or workers engaged in food preparation.o Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.o Ensure that deliveries are performed in accordance with the restaurant's receiving policies and procedures.o Check the quantity and quality of received products.o Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.o Demonstrate new cooking techniques or equipment to staff.Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Attend all scheduled employee meetings and offers suggestions for improvement Fill-in for fellow employees where needed to ensure guest service standards and efficient operations