Sous Chef will work with the Executive Chef to effectively manage the kitchen production and staff.
Must be able to work on the line, in a very fast paced environment with excellent communication skills to ensure quality food production and execution.
Responsibilities include management of inventory, receiving of goods, ensuring rotation and use of product to avoid waste.
Must be able to manage staff by conducting shift meetings, delegation of tasks, and providing positive and constructive feedback for team members.
Ensure that sanitation standards as set forth by local, state, and federal agencies are followed and in compliance.
Job Type: Full-time
Pay: $60,000.00 - $65,000.00 per year
Benefits:
- 401(k) matching
- Flexible schedule
- Health insurance
Experience level:
Pay rate:
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
Supplemental pay types:
Weekly day range:
- Every weekend
- Monday to Friday
Work setting:
Experience:
- Culinary experience: 1 year (Required)
- Cooking: 1 year (Required)
Work Location: In person