Sous Chef

Description Here at Persepshen, we believe Mother Nature knows best. That food from the earth trumps food from a lab. The simplicity of cooking local ingredients over an open fire will never disappoint. Nourishing food tastes good. Tail-to-snout butchery is not cliché, rather it is our sustainable choice. Supporting local artisans and craftsmen is our only choice, by choice. Simple is good. Local, organic farmers are the backbone of a sustainable future. Sous Chef Job Responsibilities Directs food preparation and collaborates with the executive chef. Produces high-quality plates, including both design and taste. Oversees, supervises, and trains kitchen staff. Assists with weekly menu planning, inventory, and management of supplies. Ensures that food is top quality and that kitchen is in good, organized, and sanitary condition. Keeps stations clean and complies with food safety standards. Offers suggestions and creative ideas that can improve the kitchen’s performance. Prepares food properly. Trains new employees. Orders food supplies. Monitors and maintains kitchen equipment. Solves problems that arise and seizes control of issues in the kitchen. Has a great attitude. Dive head first into our Charcuterie Program: from the ketchup and mustard to the pickles, bread, jams, and more—everything is made in-house. Enjoy paid holidays, vacations, and a summer break. We are open Thursday - Sunday which means your work week is four days. If all-scratch cooking and working with local produce and whole animal meat fabrications excite you, then Persepshen is the place for you. We hope to hear from you. Requirements Sous Chef Skills / Qualifications Knowledge of various cooking methods, ingredients, and procedures Management skills Familiarity with the industry’s best practices Leadership Creativity Hand-eye coordination Time-management skills Decision making Handles pressure Deals with uncertainty Education and Experience Requirements High school diploma or equivalent Formal culinary training can be helpful Kitchen experience #J-18808-Ljbffr