We are seeking individuals of exceptional quality, possessing a minimum of 3 years of experience in fine dining. A genuine passion for food and hospitality, a robust work ethic, a positive attitude, professionalism, and a collaborative spirit are essential qualities for potential candidates. If you have an interest in fine dining, enjoy inspiring a team, and are dedicated to creating a delightful dining experience, we encourage you to submit your application.

Our expectations for chefs are high, and we are committed to providing all the support necessary to help you advance in your culinary journey. While we recognize that permanence is not guaranteed, to fully embrace our vision and contribute as a leader in the Osteria Alberico kitchen, we request a commitment of at least 18 months in this position.

Job Description: 

In the role of Sous Chef, your main responsibility is to assist the Chef de Cuisine in the day-to-day operations of the kitchen. This entails performing tasks such as working on line stations as required, aiding in expediting service, participating in ordering processes, contributing to restaurant opening or closing procedures, and providing support to line staff to guarantee kitchen preparedness and food quality.

Primary responsibilities:

• A Sous Chef must be well-versed in kitchen operations, including inventory management, ordering supplies, and overseeing kitchen logistics.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms and appearance standards. 

• Assist with payroll - ensure that labor reports are updated and correct.

• Manage shifts which include: daily decision making, product quality and cleanliness.
• Prepare schedules and ensure that the restaurant is staffed for all shifts.
• Train kitchen staff and assess staff’s performance. It is important that you are a motivator and driving force. 
• Ensure all staff members adhere to culinary standards and regulations.
• Assist in menu development. 

• Use creativity in all aspects of your day; willing to suggest new ideas. 

• Adhere to the Management Expectations Manual, which will be provided to you during training.

Required Qualifications 

• Knowledge of ingredients and techniques across a variety of cuisines, with a focus on Western Europe and the Mediterranean.
• Minimum 3 years in F&B industry (within the past ten years) 
• Professional and confident verbal and written communication
• Strong ability to multitask 
• Flexibility with schedule - morning, nights and weekends shifts may be required
• Advanced Knife Skills

Preferred Qualifications

• 1-2 years in leadership position 
• Proficiency with Google Drive, Excel, and Word 
• 2 - 4 year Culinary School degree

Compensation and BenefitsAnnual salary : $65,000 - $70,000