The Sous Chef is the Assistant to the Executive chef and is responsible for planning and directing food preparation in the kitchen. They will work closely with the Executive Chef and is responsible for the kitchen when the Executive Chef is away. They will assist with menu planning, food cost, inventory and managing of supplies. The Sous Chef will also aid in making sure the staff is adhering to safety standards, company/kitchen policies and recipe standards.
Roles and Responsibilities
· Prepares food to specifications before and during operations
· Properly measures and portions all food items. Complies with all portion sizes, quality standards, and procedures
· Cooks all food to proper specification in a timely manner
· Ensures proper food temperatures are maintained and food is stored correctly
· Ensures freshness and quality of all menu items
· Performs opening, closing and side work duties as instructed and according to proper guidelines
· Keeps workstation and equipment clean, organized, sanitized and sufficiently stocked
· Sets up and operates kitchen equipment
· Follows and upholds all health codes and sanitation regulations
· Leads cleaning projects on a weekly basis
· Placing orders with Vendors
· Creating specials on a weekly basis
· Ability to work varied hours/days, including nights, weekends and holidays as needed
· Performs other duties assigned
Job Type: Full-time
Pay: $55,000.00 - $65,000.00 per year
Benefits:
- Flexible schedule
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Experience level:
- 10 years
- 11+ years
- 5 years
- 6 years
- 7 years
- 8 years
- 9 years
Pay rate:
Shift:
- 10 hour shift
- 8 hour shift
Weekly day range:
- Every weekend
- Monday to Friday
- Weekends as needed
Work setting:
- Bar
- Casual dining restaurant
Ability to commute/relocate:
- Tilton, NH 03276: Reliably commute or planning to relocate before starting work (Required)
Experience:
- Culinary: 3 years (Required)
- Kitchen management: 5 years (Required)
Work Location: In person