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Restaurant Sous Chef
$40,000.00 - $42,000.00
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50-seat casual, full-service, all from scratch, farm to table, neighborhood restaurant serving breakfast, lunch, dinner to open 2
Oversee kitchen operations including production, cooking, inventory, quality control, equipment and sanitation.
Lead and cook by example and provide guidance.
Coordinate hiring and training activities for kitchen and back of house employees and manage performance.
Adhere to company recipes, portion specifications and standard preparation procedures and ensure cooks are following standards.
Manage ordering, invoice tracking, prep and cook schedules, food cost, labor cost, and inventory control.
Prepare weekly operational reports.
Closed holidays. 40-50 hours a week.
3+ years’ experience in a la-carte, managing kitchen operations and positively directing a small teams’ behavior and performance.
Certificate or degree in Culinary Arts preferred.
Servsafe, Food Safety Handler required.
Understanding of P&L’s and budgeting.
Ability to work flexible hours, including nights, weekends and holidays.