Sous Chef

Job description

At La Mondina the Sous Chef works to assist the Executive Chef in operating a clean, safe kitchen and dish room facilities while meeting or exceeding food quality and speed of service requirements.

The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Experience with Italian cuisine is required.

The Venue

• 10k sq ft. Restaurant & Bar specializing in rustic Italian cuisine.
• Open for dinner Wednesday to Sunday at 4 : 30pm
• Available for Banquets and private events for up to 200 guests before dining hours (50 guests during)
• 190 Indoor / Outdoor dining capacity, 40 Bar Seats.
• Catering on / off premises

Responsibilities

• Help in the preparation and design of all food menus.
• Produce high quality plates with attention to both design and taste.
• Ensure that the kitchen operates in an efficient way that meets our standards
• Develop lines of communication between kitchen staff, front of house staff & management.
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Should assume the responsibilities of the Executive Chef in the event of their absence.
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Assist with the ordering of supplies and stock inventory appropriately
• Maintain high standards in all areas of security, safety, cleanliness, and sanitation; ensuring that all Health Department regulations are enforced on a daily basis.
• Comply with attendance rules and be available to work on a regular basis.
• Maintain a positive and professional approach with coworkers, purveyors and customers

Skills & Requirements

• Ability to manage all stations from prep to service.
• Proven experience as a Sous Chef (or at least 3 years of progressive kitchen management.)
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions.
• Reliable transportation
• Passion & desire to keep up with the industry’s best practices.

Applicants will be subject to a scheduled cooking practical.

Job Type : Full-time

Pay : $80,000.00 - $90,000.00 per year

Benefits :

• Dental insurance
• Health insurance
• Vision insurance

Supplemental Pay :

• Bonus opportunities
27 days ago