Sous Chef & Line Cook

Job Description

Job Description

We are seeking a Sous Chef & Line Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.

Position Summary :

To be a leader in the kitchen and oversee all kitchen staff and all food prepared. Ensure efficiency and quality from standardized recipes.

Serv-safe certified, sanitation.

Responsibilities :

• Oversee day-to-day culinary operations
• Coordinate food and kitchenware orders
• Check freshness and quality of ingredients
• Assist in the development of menu items
• Standardize recipes and plate presentations
• Work with management to create a memorable experience for guests

Qualifications :

• Serv-safe certification required
• Previous experience in culinary arts, cooking, or other related fields
• Knowledge of cost and labor systems
• Execute and share all Food and Beverage Dept. policies and procedures.
• Interview and hire quality kitchen employees.
• Evaluate job performance and administer annual reviews of all kitchen employees.
• Administer corrective counseling actions regarding all kitchen employee’s job performance.
• Orders food & beverage supplies needed for all kitchens.
• Must be able to work every station and train employees for every station.
• Must be able to work as a kitchen employee and / or in the absence of a regular kitchen employee.
• Help control all food specifications : taste, appearance, presentation, portion control and quality.
• Ensure employee safety and sanitation procedures.
• Must display proper communication between all chefs and cooks regarding completion of all tasks.
• Must be able to use the property Systems for ordering.
• Must be able to do scheduling.
• Maintain a budgeted food cost and labor cost.
• Assist with the development of all menus and create new food items.
• Give direction and develop all kitchen supervisors.
• Assure that all kitchen employees follow proper dress codes.
• Oversee training of all kitchen employees.
• Visit with guests a minimum of five minutes every hour.
• Ensure that all Team Members are knowledgeable of and adhere to all Smoke On The Water Service Standards.
• Always conduct yourself in a professional manner by following the policies and procedures of Smoke On The Water.

Company Description

Our philosophy at Smoke On The water is to proudly deliver a quality customer experience in a fun and friendly atmosphere, while working together to provide our team members with personal and professional growth opportunities.

Because of this philosophy, it is critical that all team members understand the importance of excellent guest service. All of our positions, whether back of house, management, or front of house require a friendly personal and a willingness to interact and provide fun, professional and friendly guest service.

Guests are not our only customers; fellow team members are our internal customers as well. By joining the Smoke On The Water team, you are committing yourself to these values and acknowledging your dedication to providing excellent guest service for our guests and our internal team, at all times

Company Description

Our philosophy at Smoke On The water is to proudly deliver a quality customer experience in a fun and friendly atmosphere, while working together to provide our team members with personal and professional growth opportunities.

Because of this philosophy, it is critical that all team members understand the importance of excellent guest service. All of our positions, whether back of house, management, or front of house require a friendly personal and a willingness to interact and provide fun, professional and friendly guest service.

Guests are not our only customers; fellow team members are our internal customers as well. By joining the Smoke On The Water team, you are committing yourself to these values and acknowledging your dedication to providing excellent guest service for our guests and our internal team, at all times