Sous Chef

Overview

You will work closely with our Chef/ Owner and other Sous Chefs. This position is intended for a Sous Chef with at least 2 years of experience who is ready to accept greater responsibility and to contribute creatively to our menu. We want a chef who is motivated to grow and excited to be in our industry.

Job Responsibilities

• Desire to constantly expand knowledge of culinary technique.
• To be passionate about cooking and restaurants.
• Be guest focused. 

• Quickly learn to prep and cook all dishes on all stations.
• Ensure all stations are properly prepared, organized, and ready before service.
• Help organize daily prep lists, assign tasks, and ensure work is completed accurately and on time.
• Inspect deliveries and ingredients for quality, freshness, and accuracy.
• Taste and adjust seasoning as necessary on all prepped items to meet our desired flavor profiles.
• Constantly think of ways to minimize food waste.
• Ensure every dish that leaves our kitchen meets our high standards.
• Cut, chop, and dice vegetables, meat, and other food items as required.
• Train new hires on kitchen procedures, recipes, and safety protocols.
• Put in orders with our various suppliers.
• Go to the farmers market with our Chef/ Owner.
• Complete administrative work, such as food costing and scanning of invoices.
• Constantly think about how the restaurant can improve.
• Have an interest in fermentation.

• Constantly adapt to a changing menu.
• Constantly adapt to special needs of our guests.
• Support team whenever needed, be willing to jump into other roles if needs of the business require.
• Be able to work on a flexible schedule, including nights, weekends, and holidays.

• Handle high pressure situations calmly and professionally.
• Work in a face paced environment while maintaining composure and attention to detail.
• Follow proper cleaning and sanitation procedures for kitchen equipment and utensils.
• Follow all codes and regulations, including labor and health.
• Follow proper food handling and safety procedures to ensure quality and sanitation standards are met.
• Operate various kitchen equipment such as grills, fryers, ovens, and stoves.