Sous Chef

Job Details

The Fifty / 50 Restaurant Group is looking for a driven and energetic individual to join their team as a Sous Chef. Duties will include staff development, training, and coaching and recipe testing and development while upholding standards for safety and sanitation.

As a Sous Chef, you will be working closely with the Executive Chef in overseeing and executing the vision of the savory department for Roots Handmade Pizza Printer's Row.

A Sous Chef will be responsible for working a station in the kitchen while also being a key leader and operator in our back of house systems and organization.

The successful candidate will play a key role in contributing to our customer satisfaction while also be able to manage their cost of goods and labor in a way for the operation to be profitable.

Essential Functions :

• Set up and stock stations with all necessary mise en place
• Answer, report, and follow instructions from executive chef and / or kitchen managers
• Prepare food for service
• Cook menu items with the rest of the kitchen staff
• Maintain a positive and professional approach with coworkers
• Ensure that food comes out simultaneously with high quality and in a timely manner
• Comply with nutrition and allergy regulations and standards
• Help with preparation
• Must pass / take a Food Handlers Certificate within two weeks of hire date

Other Functions :

• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor
• Complying with health and food safety standards, restocking items, cleaning
• Managing food cost and labor cost are essential parts of these positions' responsibilities

Physical Functions :

• Ability to stand / walk a minimum of 10 hours or as needed
• Must be able to exert well-paced and frequent mobility for periods of up to 8 hours or as needed
• Be able to lift up to 50 pounds frequently
• Will frequently reach, feel, bend, stoop, carry, finely manipulate and key in data
• Work in both warm and cool environments
• Must be able to tolerate potential allergens : peanut products, egg, dairy, gluten, soy, seafood and shellfish
• Returning unused items after service to the correct inventory location, or storing cooked goods for use at another service

Qualifications, Education and Behavior :

• At least 18 years old
• Have a minimum of 3 year line cook experience
• Ability to work quickly while maintaining safety standards and procedures.
• Ability to properly handle a knife, confidently
• Ability to work in high volume environments
• Ability to work early morning hours or late evening hours
• Ability to work consistent schedule 5 days per week
• Understanding of various cooking methods, ingredients, and how to use kitchen equipment
Required Skills :
• Commissary
• Commissary
• Enforcement Of Safety / Sanitation Standards
• Food Cost Optimization
• Food Handlers Certificate
• Food Safety Knowledge
• Frying
• General knife handling
• Inventory
• Kitchen Cleaning / Sanitation
• Kitchen management
• Meat Cookery
• On-site Special Events
• Ordering / Purchasing
• Ordering / Receiving
• Pizza Cooking
• Portioning
• Purveyor / Local Farmer Relationships
• Receiving / Organizing
• Sauté
• Scheduling
• ServSafe Certified
• Staff education / motivation
• Ticket Management
• Microsoft Office
• Profit And Loss
28 days ago