Sous Chef – F108

Our company is part of a privately owned and operated, chef driven, farm to table restaurant group.
Fun demeanors with a business first mentality will be most successful. We promote a healthy and positive culture of accountability. We welcome your direct, straightforward and respectful feedback. Our restaurant is centered around scratch food that is familiar but is presented in a new & creative way. We source locally and can produce everything in house, including beef jerky, pickles, cheeses and our own bakery.

Why people LOVE working for this company!

• Competitive Salaries & Bonus Potential
• Medical (Blue Cross & Blue Shield) & Dental
• Paid Vacation including Thanksgiving & Christmas
• Work in an attractive, upscale unit
• Exceptional Training

Position Overview & Responsibilities

A Sous Chef is the culinary chef located just below the executive or head chef in a kitchen’s chain of command. Therefore, the Sous Chef has a vital role in any commercial kitchen. As second-in-command, he/she has a large amount of responsibility in the kitchen.
Essentially, the Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.
The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles.

Benefits

• 6 Weeks on-site Training Mexican Sugar and The Ranch | 7 weeks Whiskey Cake.
• Benefits – Medical (Blue Cross Blue Shield – after 90 days) Dental & Disability
• Eligible for bonus after training
• Paid Holidays: Thanksgiving & Christmas
• Vacation 1 week/1st year; 2 weeks/2nd year and 3 weeks/3rd year.

Position Requirements

• Culinary Arts Degree – or demonstration of learning through successive career choices
• Supervise/coordinate all related culinary activities
• Desire to train others, coach & develop employees
• Estimate food consumption & requisition or purchase food
• Self-directed, confident, customer driven & edgy (thinks outside the box)
• Successful career track and stable work history
• 2 to 5 years’ experience as a Sous Chef in upscale, high volume, casual or fine dining setting
• Bilingual English/Spanish is a plus
• Farm to Table experience
• Menu development experience