- Support the Head Chef by providing direction and guidance to the kitchen team, ensuring quality standards are achieved.
- Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee retention and satisfaction. Ensure effective leadership and communication throughout the property.
- Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking, and serving standards of the property.
- Help develop the restaurants la carte menus, banquet menu packages, including daily and seasonal highlights.
- Be prepared to expedite service efficiently and effectively maintaining the proper pace and food quality. Work closely with the dining room Expeditor (if any) and team to ensure an elevated guest experience.
- Work with the purchasing and receiving team daily. Take appropriate action to rectify any issues to assure the restaurant, and event spaces have appropriate ingredients and supplies.
- Conduct accurate accounting of invoices.
- Support the Chef in delivering company objectives in sales, cost of food, service, quality, appearance of facilities, sanitation, and cleanliness through training of employees and establishing a positive, productive working environment.
- Ensure that all equipment and the overall environment is kept clean and kept in excellent working condition through personal inspection and by following the properties preventative maintenance programs.
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed and as labor cost objectives are met. Modify staffing configurations based upon increases or decreases in sales volumes.
- Attend all meetings required.
- Work in a safe manner and abide by Workplace Health & Safety standards and Food and Safety Hygiene standards.
- Minimum two to four (2 4) years experience working in a fine dining restaurant or establishment of similar caliber.
- Minimum 2 years experience as a Sous Chef or Chef de Partie
- High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure)
- Associate degree or equivalent Certification in Culinary Arts
- Strong financial and computer skills; has experience working with and an understanding of P&L and budgeting.
- Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e., online, or digital reservation systems).
- Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed.
- Must have excellent leadership, organizational, communication, decision-making, and problem-solving skills.
- Must be able to multitask in a demanding, high-volume environment under limited supervision.
- Impeccable service standards, attention to detail, and time management.
- Must be able to speak, read, write and in clear English.
- The ability to speak a secondary language is convenient but not necessary.
- Competitive Base Salary - $85,000-$90,000
- Quarterly Bonus Program
- Individual & Family Medical Plan
- 401(k) Program with Employer Contributions
- Equal Opportunity Employer
- #AA
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Sous Chef - San Carlos, United States - One Haus
Description
Job Description
Job DescriptionDescription:
This legendary Barbary Coast Eatery has been a family owned, Bay Area tradition for 30 years Our concept was inspired by our original namesake, a Barbary Coast saloon defying Prohibition and was known for its thick steaks, colorful patrons, and bootlegging lore. In continuing our legacy, we recently opened the doors to our newest location in San Carlos and are now seeking a talented Sous Chef to join this dynamic and lively team that remains devoted to serving authentic, crave-able dishes that dont pander to trend. The Sous Chef supports the Head Chef, as well as the entire team by organizing, planning, and directing activities in all aspects of the kitchen and back of house. The Sous Chef is responsible for managing and assisting in preparing mise-en-place for all stations, expediting service, and handles staff scheduling, product ordering and inventory, and labor/cost control.
Responsibilities:
Qualifications:
Compensation & Benefits:
