Sous chef-must be local
Apply to this job at https://www.canustart2day.com/candidate/jobinfo/ef2e5cf3cc
The Sous Chef is responsible for planning and directing food preparation in the kitchen. This involves supervision of kitchen staff, as well as problem resolution for issues that that may arise in kitchen operations. The Sous Chef possesses an ability to quickly and authoritatively delegate job tasks to a large staff. In order to effectively coach and mentor others, he/she must also be able to draw upon considerable experience as a culinary chef who has worked in many different roles and settings. The Sous Chef promotes an environment that continuously encourages staff members to perform at optimum performance/service levels. At times, the sous chef may need to discipline under performing staff members. He/She is responsible to promote ethical business practices and ensure compliance with all federal, state, and local laws. The Sous Chef is a confident decision-maker, highly practiced in customer contact, staff management, people motivation, and communications. The Sous Chef is responsible to:
Plan and direct food preparation in the kitchen
Ensure food safety procedures are executed according to policy and health/sanitation regulations
Support apprenticeship development
Monitor inventory levels through ordering to ensure product availability
Manage and maintain safe working condition
Perform administrative tasks as needed
Anticipate and identify problems and initiate appropriate corrective actions
Maintain fast, accurate service, positive guest relations, and ensure products are consistent with quality standardsEstimated Salary: $20 to $28 per hour based on qualifications.
The Sous Chef is responsible for planning and directing food preparation in the kitchen. This involves supervision of kitchen staff, as well as problem resolution for issues that that may arise in kitchen operations. The Sous Chef possesses an ability to quickly and authoritatively delegate job tasks to a large staff. In order to effectively coach and mentor others, he/she must also be able to draw upon considerable experience as a culinary chef who has worked in many different roles and settings. The Sous Chef promotes an environment that continuously encourages staff members to perform at optimum performance/service levels. At times, the sous chef may need to discipline under performing staff members. He/She is responsible to promote ethical business practices and ensure compliance with all federal, state, and local laws. The Sous Chef is a confident decision-maker, highly practiced in customer contact, staff management, people motivation, and communications. The Sous Chef is responsible to:
Plan and direct food preparation in the kitchen
Ensure food safety procedures are executed according to policy and health/sanitation regulations
Support apprenticeship development
Monitor inventory levels through ordering to ensure product availability
Manage and maintain safe working condition
Perform administrative tasks as needed
Anticipate and identify problems and initiate appropriate corrective actions
Maintain fast, accurate service, positive guest relations, and ensure products are consistent with quality standardsEstimated Salary: $20 to $28 per hour based on qualifications.
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