What are the responsibilities and job description for the Executive Sous Chef position at 1830 Chophouse?
Benefits:
- Bonus based on performance
- Company parties
- Competitive salary
- Employee discounts
- Flexible schedule
- Free food & snacks
- Free uniforms
- Opportunity for advancement
- Paid time off
- Training & development
- 401(k)
1830 Chophouse is a premier fine dining restaurant dedicated to delivering exceptional culinary experiences. Our commitment to quality, service, and community sets us apart. We are seeking a professional and experienced Sous Chef to join our team and be the second in command in our kitchen, following the Executive Chef’s specifications and guidelines.
Position Overview:
The Sous Chef will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers’ satisfaction. The successful candidate will assist in the preparation and design of all food, produce high-quality plates, ensure the kitchen operates in a timely manner, and fill in for the Executive Chef as needed.
The Sous Chef will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers’ satisfaction. The successful candidate will assist in the preparation and design of all food, produce high-quality plates, ensure the kitchen operates in a timely manner, and fill in for the Executive Chef as needed.
Key Responsibilities:
- Food Preparation and Design: Help in the preparation and design of all food items, ensuring high quality in both presentation and taste.
- Kitchen Operations: Ensure that the kitchen operates efficiently and meets our quality standards.
- Leadership: Fill in for the Executive Chef in planning and directing food preparation when necessary.
- Problem Solving: Resourcefully solve any issues that arise and take control of any problematic situations.
- Staff Management: Manage and train kitchen staff, establish working schedules, and assess staff performance.
- Inventory Management: Order supplies to stock inventory appropriately. T
- Compliance: Comply with and enforce sanitation regulations and safety standards.
- Professionalism: Maintain a positive and professional approach with coworkers, customers and the management team.
Qualifications:
- Proven experience as a Sous Chef or relevant role.
- Understanding of various cooking methods, ingredients, equipment, and procedures.
- Familiarity with meat fabrication including cutting steaks and whole fish.
- Excellent record of kitchen and staff management.
- Familiar with industry’s best practices including safe food handling and purchasing.
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS).
- Culinary school or degree in food service management or related field is a plus.
Compensation:
- Competitive salary based on experience.
- Benefits package including retirement plan with company match, and paid time off.
Reports To:
- Executive Chef and General Manager
Salary : $50,000 - $58,000
