Responsibilities
Leads kitchen team in chef’s absence
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Assists with training new kitchen employees to restaurant and kitchen standards
Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Works with head chef to maintain kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Assists head chef with menu creation
Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Skills and Qualifications
Wages are negotiable, commensurate with experience.
Formal Culinary Training is an asset, 5 + Years Previous Cooking Experience is required
1 + Years Previous Experience in Sous Chef Position is Preferred
Valid Driver’s License and Reliable Transportation Required,
Extensive Food and Beverage Knowledge
Restaurant Industry Knowledge
Strong Organizational Skills
Attention to Detail
Knowledge of Restaurant Regulations
Leadership management
Ability to Work Under Pressure, Self-Motivated, Creative Problem-Solving Skills, Strong Verbal and Written Communication Skills, Exceptional Customer-Service Skills
Please send resume to info@cocoapesto.com. Reference Sous Chef in your subject line.
Only qualified candidates will be contacted.