Sous Chef

Hiring a Sous Chef for independent restaurant in Kirkland. Chef-owned restaurant group is hiring for a Sous Chef! We are passionate about food, local farms, and scratch cookery. Our menu changes seasonally as we work with local organic farms! Schedule: Weekend availability a must This is an hourly, 40 hour a week position Total Pay: $27 - 32 per hr (includes base pay and expected hourly tips) The ideal candidate for this position: Has worked as sous chef in restaurants with daily changing menus Created and implemented successful back of house operating systems using appropriate and available technology Demonstrates a passion for working with food Has been promoted regularly through a variety of positions Has worked in a variety of kitchens, including both high-end environments and numbers-oriented chains Has successfully managed labor and food cost budgets and otherwise contributed to the financial success of the organization Was consistently successful in training and developing staff members Is known for running an exceedingly clean kitchen Has a reputation for excellent relations with front of the house staff Desired Personal Characteristics Management style consistent with DERUS Guiding Principles Bold, engaging, entertaining Literate Passionate about great food and great service Detail oriented Comfortable following established systems or solving problems on the fly, depending on the situation Can handle complexity and paradox Works effectively and efficiently under extremely stressful conditions, as well as when things are calm Establishes and maintains good communication and a positive working relationship with the Owners, Service Director, Chef and back of house staff Inspires co-workers to work effectively as a team Performance Expectations The Sous Chef is responsible for every aspect of the guest’s food experience. The Sous Chef reports directly to the Chef. Following the principles of Servant Leadership, and stewardship Develops new menu items, under direction of owner, and documents recipes and procedures. Ensures that all food meets quality and presentation standards. Cooks soups, sauces and meats according to DERU standards. Resolves any customer complaints that are “passed up” from staff or asks for help from an owner. Knows many regulars by name and knows their dining preferences. Orders and oversees inventory of everything except office supplies and liquor. Regularly teaches staff classes, including Welcome to the Roadhouse, Back of House Orientation, and Basic Food Safety. Completes Training Passport within the stated timeframes and continues to live the Training Compact. Leads weekly DOR huddles with staff. Establishes and maintains good communication and a positive working relationship with the Managing Partner, Chef, Service Director and front of house staff. Certified in CPR and First Aid Serve Safe certified THE BENEFITS: Health benefits for full-time team members 50% employee food discount Paid sick time Total Pay: $27 - $32 per hour (Includes base pay + expected hourly tips). Based on experience. Job Type: Full-time Benefits: Health insurance Schedule: 8 hour shift Day shift Evening shift Weekend availability #J-18808-Ljbffr