183 jobs found

Sous ChefJob SummaryUnder broad direction, oversees the operations of the kitchen including food preparation and inventory levels. May be responsible for scheduling and training of employees. Familiar with a variety of the fields concepts, practices and procedures. Relies on extensive experience and judgment to plan and accomplish goals. Performs a variety of tasks. Leads and directs the work of cooks and other workers engaged in preparing and cooking foodstuffs. A wide degree of creativity and latitude is expected. Typically requires an undergraduate degree in area of specialty and at least 5 years of experience in the field or in a related area.Responsible for hands-on direct supervision and training of KBR Food Service staff and subcontractor personnel. Oversees Hot and Cold Food Production, Menu Compliance and Food Production RecordsAdditional Requirements:Completion of at least one year of formal training as a professional Chef or Food Service Manager.5 Years of supervisory work experience in an institutional food service kitchen.5 years of work experience in hot foods and cold foods production are required.Detailed knowledge and experience of food procurement preferred. Various food preparation methods are essential.Previous food service management experience preferred.Strong supervisory and organizational skills required.Self-starter and self-motivation are essential.Must have Serv Safe Managers CertificationWork with the Army Contracting Officer and the Quality Control Officer to ensure food service requirements are adhered to.Required to follow the proper procedures to provide food service support within the scope by having the proper administration procedures in place (Letter of Technical Direction and Notice To Proceed procedures).Requires Culinary Certification issued by a Culinary Institute (Certification from the military is acceptable)

We are looking for a casual restaurant Sous Chef who has a people-first, hands-on management style, which includes both employees and customers. Sous Chef Requirements:2-3 years of management experience over a scratch, farm-to-table kitchen$3+ Million revenue experienceGood tenure with former employmentStrong financial skillsProven ability to develop a kitchen teamSous Chef Compensation:Base compensation in the $58,000 to $60,000 rangeAnnual bonus up to $6,000 - paid monthlyBenefits package

Position Overview:Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR.What we expect of you:Provides support to Executive Chef in all areas of responsibilityManages back of house team members, operations, and food production for the restaurant and FIREBARProvides direction and training to team members by coaching, counseling, and providing feedbackAccountable for ordering produce, seafood, and main food ordersConducts inventory bi-weekly in a team effortResponsible for scheduling back of house team membersResponsible for team development by interviewing and hiring back of house team members to maintain staffing goalsSupervises and participates in butchering and portion control on each shiftResponsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchenWhats in it for you:Excellent earning potentialAttainable bonus paid every other pay periodComprehensive trainingTwo paid vacations annuallyCompetitive benefits 401k, Medical, Dental, Vision, & Life InsuranceNew store openings several growth opportunities for all team members!Holiday closures closed on Christmas and Thanksgiving Day; early closures on the Fourth of July and Christmas Eve!Qualifications:2 years high volume, full service restaurant experience in a management positionWarm, passionate, and committed to the industryExcellent communication skillsAbility to remain calm, cool, and collected under pressureSelf-Actualized and motivatedSelf-discipline; maintained professional appearanceButchering experience preferredScratch Kitchen Experience preferredIf you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today!Firebirds is an Equal Opportunity Employer.

Company StandardsAt Angel of the Winds, the Worlds Friendliest, Casino Resort we require all employees to provide exceptional guest service with a positive and out-going attitude. We value all guests and team members through our guiding values; Welcoming, Engaged, Accountable, Customer Experience, and Team. We have a commitment to understand, define, and deliver what our guests want and represent our company by being professional and courteous to all.Responsibilities Maintains a high level of guest satisfaction and quality standards. Ensures that each food order sent out is uniform, consistent and meets established standards. Observes and tests foods being cooked through various quality control methods (tasting, smelling, etc.). Ensures ongoing availability of supplies and food (or approved substitutions) in adequate time for preparation. Supervises and coordinates the activities of Cooks and other workers engaged in preparing and cooking foodstuffs including delegating prep work to kitchen personnel. Cooks and otherwise prepares food according to recipes. Ensures workers are adhering to established standards for food portions, sizes and methods of garnishing. Continually reviews kitchen operations for improvements in the food production area. May assist with coordinating banquets and other social functions. Follows all food safety, sanitation, and HACCP guidelines as applicable. May assist other food and beverage staff as needed. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by 24-hour schedule and subject to change. Work nights, weekends and holidays as required. Performs other duties as assigned.Qualifications Exceptional guest service skills required. Two to five years of professional kitchen experience. One year in a supervisory capacity and experience in high volume cooking preferred. Culinary Arts/Associates degree (A.A.) or equivalent from two-year college or technical school; and two to five years related experience and/or training; or equivalent combination of education and experience. Must be knowledgeable in HACCP (Hazard Analysis and Critical Control Points) guidelines for food safety, sanitation and preparation.Certificates, Licenses, Regulations Must be able to obtain and maintain a Class B gaming license from the Stillaguamish Tribal Gaming Agency and Washington State. Must be able to obtain and maintain a Washington State health card (food worker card). SERVSAFE certified preferred.Physical Demands and Work EnvironmentConstantly requires the ability to receive detailed information through oral and written communication. The position requires exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Requires repetitive movement daily with sedentary work, occasional bending and crouching. There are no adverse conditions, but employee is exposed to tobacco smoke on a regular basis. This is a 24 hour, 7 days a week work operation.

Westchester's Premier Farm to Table Restaurant is hiring!Are you a passionate professional looking to join a passionate professional team?!We are seeking an experienced Sous Chef and Line Cook, able to thrive and excel in an extremely quality-oriented environment; who can handle working with local super-fresh products from over two dozen farmers and artisans throughout the Greater Hudson Valley Region. A unique opportunity for the right individuals to grow and prosper in a thriving restaurant group. Please email your resume for consideration as a candidate to join our culinary team.Crabtree's Kittle House, 11 Kittle Road, Chappaqua, New York

JOB SUMMARY The Sous Chef provides working direction to kitchen line and utility staff to help maintain a consistently high standard of safety, cleanliness and food excellence. Provide up to 1,200 covers per day over three daily meals. Ensure that all foods for Dining Room, Employee Dining Room, and Caf are nutritious, safe, wholesome, eye appealing, delicious, and meet recipe and food cost specifications. Manage the culinary operation in the absence of the Executive Chef or Executive Sous Chef. ESSENTIAL FUNCTIONS * Monitor, problem solve, and direct workers to ensure efficient and safe completion of all culinary tasks daily.* Assist in training and supervision of staff on safety and procedures including recipes and plate presentation.* Ensure that entire department adheres to food safety guidelines including ServSafe and HACCP.* Attend and participate in safety meetings.* Sample, smell, and observe food to ensure conformance to recipes and taste and appearance standards.* Manage staff appropriately to enforce standards and minimize personnel conflicts.* Assist in maintenance of department records such as schedules, food safety inspection logs, and receiving invoices.* Performs such other related duties as directed or required.* Maintain awareness of safety issues, and report them immediately to your manager. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE * High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field strongly preferred. * Two years culinary experience in full-service restaurant required; national parkexperience strongly preferred. * Possess or be able to successfully complete ServSafe certification required. * Possess strong knowledge of culinary terms and practices; able to prepare items "from scratch" and follow recipes. * Strong sanitation habits. * Strong customer service abilities; actively looks for ways to assist customers and coworkers. * Ability to interact and communicate well with the client. * Ability to problem solve. PHYSICAL AND MENTAL REQUIREMENTS * Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. * Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. * Ability to stand for the entire work day. * Climbing steps regularly. * Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. * Reading and writing work-related documents in English. * Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. * Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. * Physical presence at the job site is essential to perform job duties. EQUIPMENT USED * Typical professional kitchen equipment (knife, range, oven, mixer, etc.) * Required Personal Protective Equipment (PPE) used: gloves, goggles, apron, cut glove, steel mesh safety glove, mitts.Location: mount rainier national park, us, wa

JOB SUMMARY The Chef De Cuisine gives working direction to cook line and kitchen staff during shift. Coordinates activities concerning all back of house operations and personnel during Kitchen Manager's/executive Sous chef's absence. Ensures that all kitchen productions are nutritious, safe, eye appealing and properly flavored. Maintains a safe and sanitary work environment for all employees. NATURE AND SOURCE OF SUPERVISION: Receives direction from Kitchen Manager and/or Executive Chef. ESSENTIAL FUNCTIONS * Promote the spirit and intent of Guest Services Hospitality Standards.* Have working knowledge of culinary terms and proven ability to make soups, sauces, dressings from scratch as well as follow written and verbal instructions correctly.* Be able to prepare all items from dining room menu according to specifications and take lead position on cook line as scheduled.* Control food cost by following established portion control guidelines.* Train all kitchen personnel in sanitation, equipment operation, food storage, food preparation, etc.* Monitor storeroom stock rotation, requisitions, walk-ins, and waste.* May assist in the daily meal preparation for employees.* Supervise cooking personnel. Sample, smell and observe food, conforming to recipes and standards of appearance and taste.* Handle any crisis that arises in the kitchen in a professional and understanding manner, be it a customer, a wait staff member or a kitchen employee, calling on upper management when necessary.* Maintain and ensure safe facility environment including standards for maintenance and upkeep of kitchen equipment, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Notify General Manager of all unusual events, circumstances, or other safety or quality control issues. * Maintain awareness of safety issues, and report them immediately to your manager. * Perform such other related duties as directed or required. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE * High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field preferred. Must own chef knives. * ServeSafe Manager Certification required. Strong sanitation habits. * Strong customer service abilities; actively looks for ways to assist customers and coworkers. * Ability to interact and communicate well with the client. * Ability to problem solve. * Perform such other related duties as directed or required. PHYSICAL AND MENTAL REQUIREMENTS * Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. * Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. * Ability to stand for the entire work day. Climbing steps regularly. * Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. * Reading and writing work-related documents in English. * Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. * Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. * Physical presence at the job site is essential to perform job duties. EQUIPMENT USED * All normal kitchen equipment. Must own chef knives. * Standard commercial cooking machinery and utensils (pots and pans, fryers, stove, among others). * Typical office equipment (computer, fax, telephone, copier, scanner, among others).Job Raw Location: mount rainier national park, us, wa

JOB SUMMARY The Sous Chef is the conductor of the kitchen andmust have excellent verbal communication with Chefs, Cooks, FOH Management,Servers, & guests. The Sous Chef must be able to keep calm and organizedunder the everyday stresses of a full service restaurant. Ability to adapt inthe moment and attention to detail is a must as they are accountable for foodquality and plate presentations being consistent and executed particularly inthe absence of Chef de Cuisine or Executive Chef. The Sous Chef canmanage ticket times and support cooks effectively by proactively and politelycommunicating with both kitchen and servers. They must be a working Sous Chefable to balance ordering, inventories, line work, schedules, food safety andmise en place prep on a daily basis. ESSENTIAL FUNCTIONS * Assist in planning and developing menus, and forecasting portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget. * Assist in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff. * Control expenses. Determine food and supply needs for unit. Maintain inventory control of food and supplies. * Adhere to Rainier Guest Services attitude and & image standards. * Present a positive attitude and be a team player. They are courteous , professional, and respectful of all coworkers and guests. Exhibits and extends a warm \"guest comes first\" mindset of hospitality. * Monitor, problem solve, and direct workers to ensure efficient and safe completion of all culinary tasks daily particularly in the absence of a Chef de Cuisine or Executive Chef. * Conduct, attend, and implement pre-shift meetings and drive shift excellence with specific attention to opportunities of service improvements on a daily basis. * Ensure proper maintenance and rotation of food products and inventories. Takes pride in the overall autistics, visual presentation, and quality of food presented on each plate and every food service/wares station within the operation. * Ability to multitask and remain calm cool and collected under the pressures of a high volume quick service food operation. * Ability to identify, report (create work orders), and follow up on maintenance needs particular to operations. * Assist in training and supervision of staff on safety and procedures including recipes and plate presentation. * Ensure that entire department adheres to food safety guidelines including ServSafe and HACCP * Attend and participate in safety meetings * Sample, smell, and observe food to ensure conformance to recipes and taste and appearance standards * Manage staff appropriately to enforce standards and minimize personnel conflicts * Assist in maintenance of department records such as schedules, food safety inspection logs, and receiving invoices * Performs such other related duties as directed or required SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE * High School Diploma/G.E.D. equivalent required; Culinary school diploma strongly preferred * Two years culinary experience in full-service restaurant required; national park experience strongly preferred * Possess or be able to successfully complete ServSafe certification * Possess strong knowledge of culinary terms and practices; able to prepare items "from scratch" and follow recipes PHYSICAL AND MENTAL REQUIREMENTS * Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. * Lift, carry, and push up to 10 lbs. regularly, 15-20 lbs. frequently, and up to 30 lbs. occasionally * Ability to stand for the entire work day. * ClimbinTo view the full job description please use the link below: Raw Location: mount rainier national park, us, wa

Could you unlock the potential in our kitchen? Join us as a Sous Chef and you'll be right at the cutting edge of our kitchen's creativity. You'll be second in command to the Head Chef, adding your experience and wisdom to the team mix. Food is a serious business in Fuller's pubs, so you'll be working in an advanced kitchen to create fabulous, fresh dishes - using the best of seasonal, local ingredients. Work for a company that shares your passion for food Develop your skills towards a Head Chef role Benefit from a competitive salary and great discounts including 20% off in all Fuller's pubs! Take advantage of our fantastic Chef Scholarships and gain a recognised qualification in the process. As deputy to the Head Chef, you'll take full control of the kitchen when they're away. It's a great opportunity to make a real impact, and prove yourself ready to step up to the Head Chef role. And you'll be supported every step of the way by a team of talented Executive Chefs and Fuller's training team to help you to develop your career. You'll need to be a talented chef with passion for fresh food and a love of kitchen camaraderie. You'll be able to bring the best out in others - and you'll take immense pride in every successful service. A hygiene qualification, excellent food knowledge and food safety awareness are all be essential for this role. But we're interested in your personality and potential too - not just your previous experience. You must thrive under pressure You'll have great communication skills You should be able to lead a team You'll set yourself the highest standards Please understand that we will also need proof of your right to work in the UK. House/Location Description: Frog and Wicket - Kitchen The Frog and wicket has recently completed a substantial refurbishment enhancing every element of the pub. The New long room can now host parties up to 90 seated guests in a light and airy dining room with it's own sun terrace and our unique skittle alley now has it's own fully equipped bar area which is great for an evening out for birthday parties. The large garden area at the rear can seat up to 200 people in a family friendly and secure space. With a brand new extended kitchen we are now even more able to deliver a great food offering to locals and visitors alike and especially our big event days. Always busy, we have a great team who enjoy what they do and make The Frog and Wicket a fun place to work. What we can offer you; Enjoy the fast-paced fun of pub life Learn new skills to enhance your career with our industry leading training and development. Belong to a supportive, close-knit team Benefit from a competitive salary and great discounts including 20% in all Fuller's pubs and heavily discounted stays in our hotels. We will reward you every time you introduce a friend to the Fuller's family who successfully passes their probation. A great benefits package including enhanced sick pay. Could you unlock the potential in our kitchen? Join us as a Sous Chef and you'll be right at the cutting edge of our kitchen's creativity. You'll be second in command to the Head Chef, adding your experience and wisdom to the team mix. Food is a serious business in Fuller's pubs, so you'll be working in an advanced kitchen to create fabulous, fresh dishes - using the best of seasonal, local ingredients. Work for a company that shares your passion for food Develop your skills towards a Head Chef role Benefit from a competitive salary and great discounts including 20% off in all Fuller's pubs! Take advantage of our fantastic Chef Scholarships and gain a recognised qualification in the process. As deputy to the Head Chef, you'll take full control of the kitchen when they're away. It's a great opportunity to make a real impact, and prove yourself ready to step up to the Head Chef role. And you'll be supported every step of the way by a team of talented Executive Chefs and Fuller's training team to help you to develop your career. You'll need to be a talented chef with passion for fresh food and a love of kitchen camaraderie. You'll be able to bring the best out in others - and you'll take immense pride in every successful service. A hygiene qualification, excellent food knowledge and food safety awareness are all be essential for this role. But we're interested in your personality and potential too - not just your previous experience. You must thrive under pressure You'll have great communication skills You should be able to lead a team You'll set yourself the highest standards Please understand that we will also need proof of your right to work in the UK. House/Location Description: Frog and Wicket - Kitchen The Frog and wicket has recently completed a substantial refurbishment enhancing every element of the pub. The New long room can now host parties up to 90 seated guests in a light and airy dining room with it's own sun terrace and our unique skittle alley now has it's own fully equipped bar area which is great for an evening out for birthday parties. The large garden area at the rear can seat up to 200 people in a family friendly and secure space. With a brand new extended kitchen we are now even more able to deliver a great food offering to locals and visitors alike and especially our big event days. Always busy, we have a great team who enjoy what they do and make The Frog and Wicket a fun place to work. What we can offer you; Enjoy the fast-paced fun of pub life Learn new skills to enhance your career with our industry leading training and development. Belong to a supportive, close-knit team Benefit from a competitive salary and great discounts including 20% in all Fuller's pubs and heavily discounted stays in our hotels. We will reward you every time you introduce a friend to the Fuller's family who successfully passes their probation. A great benefits package including enhanced sick pay.

Essential Duties and Responsibilities:Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.Knife skills, proper cooking temp, recipe creation and food cost analysis are a must.Plans or participates in planning menus and managing wasteObserves methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.Assures compliance with all sanitation SERV Safe and safety requirements.Supervises cleaning schedules for all areas of the kitchen, serving areas and dining room(s).Maintain clean and safe work environment; performs job safely.Other duties may be assigned.QualificationsTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.Culinary Degree is strongly encouraged.Certificates, Licenses, RegistrationsMust meet state and local food handler requirements.Must possess food handlers permit and a SERV Safe certification.All employees are responsible for maintaining a hazard free environment for themselves and our customers.All employees are required to wear personal protective equipment (goggles or eyewear, gloves and aprons) when handling chemicals or other hazardous substance or when assisting in first aid.

Looking for a experienced Sous Chef that is forward thinking and has strong leadership capabilities We are a scratch restaurant in a corporate dining setting where work life balance is an integral part of our culture. Experience in a high-volume professional kitchen highly sought. $19/hr plus full benefits Monday- Friday 12:30pm to 9:00pm What you should have: - Must have previous cooking / culinary experience - Possess a friendly outgoing demeanor; work well with customers as well as associates. - Follow Caf guidelines concerning guest services, food and physical safety, maintenance and equipment/space cleaning requirements at all time. - Prepare food items, ensuring consistency and compliance with the Cafe's recipes, portioning, cooking, and waste control guidelines. - Be able to reach, bend, stoop and frequently lift up to 50 pounds. Thomas Cuisine is an award-winning, privately-held contract food service company operating in 18 states and growing. We advocate the healing power of whole foods. We believe in preparing scratch-made cuisine fresh each day. Our clients include hospitals, upscale senior living communities and corporate dining facilities. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values and building relationships while "doing the right thing". We seek to make a valuable difference to those we serve- one nutritious meal at a time REAL Food | Genuine Service | Enduring Relationships Experience Required 1 year(s): Cooking/Culinary Experience

We are currently seeking an experienced Sous Chef for this fast-casual, farm to table food concept. Great opportunity for the right person to get in with a rapidly growing company with locations throughout the United States!Restaurant Sous Chef Responsibilities:Lead back of the house teamManage cost and drive salesCreate and produce high-quality resultsProvide a high level of customer serviceEnsure brand standardsRestaurant Sous Chef RequirementsStrong culinary background and trainingAbility to lead and motivate a teamFull understanding of financials and corporate systems experienceMust have good tenure and strong scratch kitchen experienceStrong leader and professionalRestaurant Sous Chef Benefits:Competitive pay Bonus and benefitsWork/life balance and opportunity with a growing company

Experienced Sous Chef needed for a well-loved property known for its upscale comfort food, outstanding service, and expansive wine menu. This chef-driven kitchen with a focus on fresh and inspired creations has a lot of for creative freedom. Take the step towards building your career. Our management opportunities continue to offer a multitude of options, including salary growth, flexibility, and career advancement. We need results-oriented candidates like you to apply for this position. As the Sous Chef, your experience and leadership skills will be an asset, while building a strong team of your own and continuing to advance your culinary career. Sous Chef Expectations:Leadership presence and involvement in shift managementModels hospitality and delivers service excellence Develops staffDeliver the highest quality of food and contribute to exceeding expectationsConsistent execution of all systems, standards, and processesInventory control (food & product cost)Ability to create and implement recipes and specialsSous Chef Requirements:Exposure to sales volumes of $3.5 million per year Exceptionally service-oriented / understands hospitality time2-3 years of leadership in preferably chef-driven concepts or high-end quality scratch kitchens Established longevity & career progressionProfessional image & demeanorHolds peers and staff accountable to expected resultsSous Chef Benefits:Competitive SalaryGrowing CompanyAdvancement OpportunityHealthcare ProgramGreat Training & Support Program

Sous Chef needed for a high-volume scratch kitchen. This position requires someone who is dedicated to the craft and is intense in the pursuit of excellence. We do not settle for second place. Sous Chef Candidate Requirements: Has 5+ years of leadership experience in a scratch kitchenExperience with high-volume environments Upholds quality ALL the timeDisplays lead-by-example coaching skillsComfortable implementing and enforcing systems Sous Chef Benefits: Base salary range of $50,000-$52,000Good work/life balance -- 50 to 55-hour work weeksWorking for an outstanding company with an exceptional reputation

Are you passionate about seafood? Do you excel in a fast-paced environment? Do you like to have fun while at work? We are looking Sous Chef, if you answered yes to the above questions, please apply today.Restaurant Sous Chef Qualities:Possess strong leadership qualitiesThrive in fast-paced paced setting Creative mindset for daily specialsServ safe certifiedExcellent knife skillsRestaurant Sous Chef Requirements3-5 years' experience in a casual settingWork closely under Executive Chef / OwnerPerform hiring training, scheduling, inventoryEnsure the highest quality of food and kitchen cleanlinessRestaurant Sous Chef Benefits:Competitive Base Salary to 42,000 to startPTO

We are an established Asian Fusion, Chef-driven restaurant looking for a skilled Sous Chef with Asian culinary experience. This is a perfect position for someone who wants to join a great group where people go to work and stay for years. APPLY FOR THIS GREAT OPPORTUNITY NOW!Restaurant Sous Chef Requirements:Must have 2+ years of relevant experience preferred in a supervisory/sous capacityNo more than 2-3 jobs in the last 5 years with steady progression through careerAsian Cuisine experience and creativity, as the Sous Chef is responsible for creating new items and specialsAbility to work with exotic flavors and impeccable presentationsMust be operations-driven, passionate, open-minded, and hands-onRestaurant Sous Chef Responsibilities include:Manages the hourly, back of house staff and assists in the day-to-day operations of all areas of the kitchen, including production, prep, stewarding, purchasing, and receivingHe/she is responsible for making sure that all line cooks are trained to create all menu items following the established recipes to ensure consistency of presentation and flavorEffectively lead the kitchen, thinking positively and proactively to handle any obstacles and solve potential issues that may ariseCan-do attitude personality is key - the ideal candidate is a natural leader with the ability to maintain, motivate, and inspire a cohesive team while working calmly under pressureRestaurant Sous Chef Benefits: The pay is competitive based on the level of experiencePaid Time OffMajor Medical and DentalPerformance-based raises and promotions