Grand Lake Kitchen is hiring a Sous Chef! (oakland lake merritt / grand)

Grand Lake Kitchen, a lively, high volume restaurant on Lake Merritt, is known for its daily brunch menu, outdoor seating, and charming dinner service. We are exciting, successful, and growing! Our new location in the Dimond neighborhood is opening soon and we are looking for a team of fearless leaders for both restaurants to help us embark on the next chapter of our business. The work will be both challenging and rewarding.

-Responsible for the daily operations of the kitchen.
-Practice and execution of correct food preparation, adhering to high standards of product, taste, and presentation.
-With the Executive Chef and Kitchen/Prep Manager, provide professional leadership and ensure that the kitchen staff adheres to recipes and food preparation guidelines.
-Expediter shifts during peak hours.
-Must actively use email, google drive, and google calendar.
-Be kind, respectful, and patient in all interactions.
-Control food cost by maintaining inventory, ordering efficiently, and assisting in training kitchen staff on the proper methods of food preparation, portioning, and handling.
-In partnership with the Executive Chef and Kitchen/Prep Manager, anticipate and resolve problems concerning all areas of the kitchen, hire effectively, anticipate busy holidays and events.
-Ensure that all kitchen employees consistently follow food safety rules and regulations by establishing and requiring strict adherence to health, safety, and labor laws.
-Maintain effective communication between the kitchen and front of house, be responsive to staff suggestions and concerns, and work to resolve any issues that may come about.
-Will exemplify excellent time management and ensure that all kitchen staff completes the daily tasks in a timely and efficient manner.
-Maintain accurate food-ordering and stocking levels, including kitchen materials.
-Be on top of and communicate pest control and R&M issues to Executive Chef and GM.
-Receive product by verifying invoices and freshness of product.
-Represent the company in a courteous, efficient, and friendly manner in all customer, vendor, and employee interactions.
-Provide staff with the tools and environment they need to achieve goals.

-Must have 2 years of kitchen management or sous chef experience in a restaurant, deli, or breakfast place
-College or culinary training or extensive cooking and production experience preferred
-Excellent time management skills
-Must be able to train and coach staff
-Commitment to quality food production and knowledge
-Awareness of local, state and federal health, labor, workers’ comp, and sanitation laws
-Understanding of proper use and maintenance of major kitchen equipment (including stoves, refrigeration, slicer, knives, and dishwasher)
-Organizational and leadership skills
-Ability to work in a high volume and demanding environment- you work well under pressure, can problem solve, and think quickly on your feet!

If you are interested and fulfill the above requirements, we would love to meet you. Please send your resume in the body of this email and tell us a little bit about yourself.

Thank you!

To Apply to this job Please go to website address given in Source below