Jr. Sous Chef

An entry level management position, focused primarily on running the kitchen through dinner/brunch service on a daily basis. Working closely with staff to maintain quality and engagement, as well as executing small events when necessary.

Job Specific

Responsibilities

• All Lead Line Cook responsibilities.
• Ability to competently run shifts as the Manager on duty/Chef.
• Work as an expediter to ensure dishes come out in a timely manner to the proper specs.
• Ensure compliance with all work safety, sanitation, and food safety standards.
• Work as a supervisor on the line when needed, to monitor quality and staff engagement.
• Supervise all BOH production, for service and events, ensuring all food items are made properly to standard.
• Ensure the completion of all daily paperwork, line checks, prep lists, ect.
• Ensure the organization and cleanliness of the kitchen, and that all daily cleaning has been completed.
• Help coach and encourage staff to aid in their growth.
• Competently leading the kitchen to execute small events.
• Maintain knowledge of on-hand product inventory.
• Place produce orders bi-weekly or as needed.
• Bull and Bowl Kitchen

Responsibilities

• Attend work as scheduled and required.
• Work effectively and efficiently with minimal supervision.
• Follow all standard operating procedures, rules, policies, and guidelines regarding personal safety, food safety and sanitation, as well as all others applicable to the job and/or position.
• Have knowledge of and adhere to the proper storage of all job-related supplies, equipment, dishes, wares, utensils, containers, foodstuffs, etc., belonging to the kitchen and/or the restaurant.
• Consistently maintain a high degree of cleanliness by appearance; personally, as well as regarding any assigned stations and relevant kitchen areas.
• Work in cooperation with the entire restaurant team and assist others as needed or as instructed.
• Any other duties as assigned by a supervisor.

Qualifications

• Minimum of 4 years of cooking experience
• Minimum of 1 year experience supervising staff
• Highschool Diploma or GED required
• Culinary degree or training preferred
• Serv
• Safe Certified with Knowledge of HACCP Standards
• Knowledge of advanced food preparation techniques and leading flavor developments
• Excellent food presentation skills
• Able to lift up-to 50lbs as needed, and able to stand for prolonged periods of time
• Ability to work calmly, effectively, and stay organized in a stressful environment
• Knows weights and measures and their conversions
• Must have problem solving skills, be organized, and self-motivated
• Be committed and proud to provide a quality service
• Have a positive attitude and be open to feedback.