Sous Chef

The Sous Chef will work closely with executive chef, manage kitchen and staff in his absence. Help to create a positive kitchen environment.

Culinary degree preferred.

Responsibilities

Help in the preparation and design of all food

Ensure that the kitchen operates in a timely way that meets our quality standards

Resourcefully solve any issues that arise and seize control of any problematic situation

Manage and train kitchen staff, establish working schedule and assess staff’s performance

Order supplies to stock inventory appropriately

Comply with and enforce sanitation regulations and safety standards

Works closely with executive chef and follows through with assigned tasks

Maintain a positive and professional approach with coworkers and guests

Preferences:

Previous experience as a Sous Chef

Understanding of various cooking methods, ingredients, equipment, and procedures

Excellent record of kitchen and staff management

Working knowledge of various computer software programs

Must be able to work evenings, weekends, and holidays

Task-driven individual

Bilingual in Spanish required

Please reply with your resume.