Sous Chef

About Goosefeather

James Beard nominated Chef Dale Talde is taking traditional Cantonese fair up a notch with Goosefeather, the first concept from Food Crush Hospitality, a partnership between him and his wife, Agnes.

Guests can expect a unique and flavorful dining experience, as Dale pays tribute to the cuisine of Hong Kong, with a focus on noodles, Cantonese barbecue and dumplings.

Additionally, the beverage menu at Goosefeather offers an array of traditional offerings with a Hong Kong twist.

The Opportunity

Sous Chefs manage and organize the activities of the back-of-house department to maintain the highest standards of food quality, cost control and consistency.

What You’ll Be Doing

• Manage labor and food cost daily; maintain awareness of budgetary goals, and investigate causes in budgetary misses
• Assist with costing all recipes regularly to ensure consistent profitability is achieved
• Complete weekly product orders, ensuring proper product amounts are maintained to limit waste / spoilage
• Inspect delivery of food to ensure product is of the highest level of quality; Do not receive sub-par product
• Hire, train, supervise, manage, coach, counsel, and evaluate all members of the culinary team
• Prepare weekly schedule for the hourly staff within budgetary guidelines, and to ensure proper coverage; Provide weekly schedule for Executive Chef approval in timely manner on a weekly basis
• Manage cooks and porters in their daily responsibilities, providing clear, effective direction
• Ensure that all items are prepared properly and timely for service daily
• Ensure all position checklists are completed daily and accurately
• Train all new hires on the expectations of the kitchen, recipes, quality and presentation required for each dish
• Collaborate with Executive Chef for menu development, holiday items, special events and promotions
• Conduct line checks multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately Ensure that the kitchen is adequately stocked, organized and labeled per Department of Health standards
• Inform Executive Chef of any maintenance or repairs needed; For immediate issues, report to F&B Director
• Promotes and practices safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards;

Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment

Requirements :

• Able to lift 50+ lbs
• Fluent in both written and spoken English
• Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Able to walk, stand, and / or bend continuously and for extended periods as required to perform essential job functions
• Ability to perform essential job functions under pressure, maintain professionalism when working under stress
• Must have considerable skill in math and algebraic equations using percentages.
• Exude excellence in hospitality both for internal and external guests; must be familiar with industry’s best practices.
• Excellent time management, organizational, and problem-solving skills.
• Passion for exceptional hospitality, food, and beverages.
• Minimum 1+ years’ experience as a Sous Chef in a high-volume restaurant.
• Culinary Arts Degree preferred.

Perks

• Paid Time Off
• Employee Discounts on awesome food & wine
• Medical / Dental / Vision insurance
• Commuter Benefits
• An opportunity to grow and further your career with the team!

Goosefeather is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.

This policy applies with regard to all aspects of one's employment, including hiring, transfer, promotion, compensation, eligibility for benefits, and termination.