Job Description

We are looking for 2  sous chefs   that are looking for a long term position that offers growth with a quality organization that is growing quickly. A big part of the company’s culture is ongoing training and development of their chefs and sous chefs, so this is a great opportunity to learn more about costs, systems, streamlining and administrative duties.

This is an all scratch kitchen that focuses on seasonal, quality products from proteins to produce. There are several concepts within the company so ongoing growth and learning new cuisines is also offered for the long term.

Responsibilities:

· Oversee and assist in all aspects of food preparation

· Work closely with cooks to ensure efficiency and quality standards

· Assist with ordering, inventory, cost controls and scheduling

· Maintain a clean and organized kitchen

· Help train new kitchen staff

· Work closely and communicate with the chef and managers to maintain the standards and culture set by the company

Skills

• Proficient in inventory management to ensure efficient stock levels.
• Strong kitchen management skills with the ability to lead a diverse team.
• Knowledge of food handling practices and safety regulations within the food industry.
• Experience in food service management, with a focus on quality control.
• Familiarity with catering operations and event planning.
• Culinary skills as a cook with experience in various cooking techniques.
• Background in restaurant management is preferred but not mandatory.

Join our team as a Sous Chef where your culinary expertise will shine, and your leadership will inspire others to create exceptional dining experiences.

To be considered you must have at least one year in an overseeing role in a quality kitchen and have had some exposure to ordering and basic administrative duties. Offering a starting base salary of up to $80K

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