Sous Chef - Charleston, United States - Circa 1886 Restaurant

Description

The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation.

Sous Chef

Fine Dining Restaurant seeks candidates passionate about cooking who want to be part of a great team We are offering an exciting opportunity for growth and creative freedom This position is under the general guidance and supervision of the Executive Chef. The Sous Chef will assist in the preparation and service of all sections in the Kitchen and coordinate operations with both the front of the house and the Hotel.

QUALIFICATIONS

• A minimum of 3-5 years previous culinary supervisory or management experience within a fine dining kitchen setting is essential.
• A degree from a culinary institution preferred.
• Highly developed knowledge of various culinary styles and mastery of all line level cooking stations is essential.
• Detail orientated & motivated to be proactive in a fast-paced setting.
• Excellent verbal, written, communication, and leadership skills.
• Food handling certificate
• Menu development and costing experience is preferred but can be taught to the right candidate.
• Have a working knowledge of inventory ordering systems.
• Experience executing and supervising food production activities, e.g.: proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
• Technical experience and demonstrated proficiency in Butchery, Garde Manger and Pastry
• Ability to provide consistent food quality.
• Excellent conflict resolution skills

DUTIES & RESPONSIBILITIES

• Responsible for a high quality of service, production, and cooking to ensure all items are prepared to meet deadlines and standards.
• Properly execute plated dishes with varying components to standards set by Executive Chef
• Complete all closing requirements as directed by Executive Chef
• Taste and review products daily to ensure quality and consistency with preparation and presentation.
• Assist with developing, implementing, and maintaining new recipes, presentations, and products.
• Identify and communicate suggestions to the Executive Chef for policies and procedures to improve the operation.
• Monitor and control all labor and food costs through effective scheduling, training and supervising the production of the food to ensure that budgeted food cost, kitchen labor cost and related operating expense goals are achieved.
• Monitors and controls the maintenance and sanitation of the kitchen and equipment to ensure a healthy, safe work environment in compliance with company and industry standards.
• Expedite orders to maximize efficient production and delivery to the guest in the proper order.
• Conduct quality checks of goods received and ensure appropriate rotation of all stored products.
• Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws to include but not limited to: interviewing, hiring and training employees; planning, assigning, and directing work; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems.
• Guide, motivate, train, and develop line employees. Be a leader as well as a teacher to the entire staff.
• Perform other related duties as assigned or requested.

Physical Requirements

• Ability to stand and work continuously in confined spaces for long periods of time.
• Possess Sufficient dexterity to use all kitchen equipment.
• Ability to lift, bend, stoop, walk, push, and pull heavy equipment for long periods of time (50lbs or more)
• Ability to perform all duties in extreme temperature ranges.

Benefits:

• Free parking
• 2 weeks paid vacation after first year of employment
• Medical and Dental insurance available after 90 days
• Uniforms
• Dining Discounts
• Hotel Stay Discounts

We look forward to hearing from you