Restaurant Sous Chef

Employer
Patrice & Associates
Location
Fairfax, VA
Posted
Jul 17, 2017
Closes
Jul 20, 2017
Function
Food Service, Chef
Industry
Restaurant
Hours
Full Time
Job Description We are seeking a Restaurant Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Sous Chef $55,000 Up To $ 70,000 A Year Competitive Salary 5 Day Work Week Wide Variety of Benefits to Include: Major Medical / Dental / Vision Insurance, Retirement Savings, Vacation Time, and more! As the Sous Chef you will be responsible for assisting the Executive Chef with the overall back of the house operations of a single restaurant unit. You will work with the General Manager and Executive Chef in setting the overall goals and plans for the BOH; including day to day operations, adhering to menu and recipes, standards for food preparation, handling, inventory, ordering, and storage and more. Must have the drive and ability to run a smooth and efficient shift. General Responsibilities: *Responsible for the daily operation of the kitchen and kitchen staff *Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items *Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs *Assists in hiring and developing all kitchen staff Interact with, direct and supervise BOH employees. *Ensure BOH employees understand and adhere to sanitation/safety guidelines. *Recognize and handle individual employee performance problems according to company standard operating procedure *Lead by example - be able to perform each BOH role, be involved in food prep, maintain a positive pleasant, attitude. Communicate cordially, effectively and clearly during all interactions. *Lead and direct staff - hold and attend regular meetings, assign production duties, track inventory and ordering, *Perform a pre-shift line check to ensure quality of all items. *Assist in the development and maintenance of food items, menus, recipe books prescribing ingredients, product specifications, and portion sizes *Assist in on-boarding of new employees. Interview, hire, train, develop and retain qualified BOH employees. Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment Qualifications: *3-5 years working in high-volume, upscale casual dining kitchen *Clear understanding of how to run all stations of the line (grill, saute, dish composition, etc.) *Ability to demonstrate solid cooking skills and technique *Ability to lead a team *Experience with food cost controls *Ability to multi-task in a systems-driven environment *Line running skills *Culinary degree desired