Sous Chef/Kitchen Manager
$26 - $30 per hourOKLA/Rosemary and Thyme
Job Description
Job Description
Job description
OKLA/Rosemary and Thyme is hiring an EXPERIENCED Sous Chef/Kitchen Manager to work under our chef Ana Mendez.
OKLA's Pay Range (based on experience): $26-$30/ hour + Medical, Paid Holidays & PTO.- Comprehensive Benefits : Medical, Paid Holidays + PTO
- Professional Development : If you want to continue to learn and grow, we have opportunites to help facilitate this.
Hiring immediately for full-time Sous Chef/Kitchen Manager.
Job Responsibilities:
- Lead a high volume, scratch kitchen culinary team with food prep and execution of menu items, procedures, and recipes, providing clear direction throughout the shift.
- Develop, mentor, and inspire your culinary team to continue to learn and teach.
- Promote a fun and positive family work environment.
- Scheduling, ordering and food costs. Create order sheets and keep up to date on food prices.
- Responsible for maintaining product quality standards by performing regular line checks.
- Will engage in prep and line cooking activities as needed during the shift to ensure timely execution.
- Accountable for following and executing all state safety and sanitation guidelines.
- Assists with cost control and food inventories.
Job Requirements:
- 3+ years of prior culinary or restaurant leadership experience
- Experience working in a hands-on, fast paced, high volume environment either in high volume catering or a restaraunt.
- Experience mentoring and training hourly Team Members.
- Must be able to stand and walk for periods of eight to ten hours in length each shift
- Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times it might be necessary to lift up to 50 lbs.
- Must be able to operate kitchen equipment including a mixer, slicer, waffle iron etc as well as have the ability to use knives appropriately and maintain their integrity.
- Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen
Preferences:
- Restaurant leadership experience working in high volume catering.
- Experience setting up new processes and systems as well as willingness to work with prior systems.
Vacancy posted 2 days ago
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