PM Sous Chef

Los Poblanos LP•Los Ranchos de Albuquerque, NM

About The Position

The PM Sous Chef is the team leader management position for Dinner service, managing the day-to-day operations of the PM service and PM team. In addition to knowing the entirety of the PM service you will also be tasked with training and supervising PM staff, developing new recipes, and ensuring compliance with health and safety regulations. Strong leadership skills, creativity, attention to detail, and the ability to work efficiently in a fast-paced environment are essential for success in this role.

Requirements

Possesses experience in a kitchen environment with a farm to fork background.
Knowledge to execute cooking dinner, desserts, and all aspects of food prep.
Knowledge of Rio Grande Valley cuisine and a passion for using local, seasonal ingredients.
Strong leadership and management skills, with experience in leading a team in a fast-paced environment.
Self-motivated, with solid organizational and communication skills both as a leader and member of a team.
Able to sit, stand, bend, squat, reach and walk 10 hours a day.
Able to lift and carry 50 lbs. in short intervals throughout the day.
Willing and able to work a varied schedule to include 10-hour days, mornings, evenings, weekends, and holidays.

Nice To Haves

Additional language skills, especially Spanish.
Interest in organic farming, renewable agriculture, and sustainability.
Interest in New Mexico food, art, architecture, history, and culture.

Responsibilities

Come to work on time and ready to work.
Set up the kitchen space daily.
Assist with completing any unfinished prep tasks and break down of the prep space before service.
Ensure Sani-buckets and tasting spoons are set up and maintained as needed.
Clean workstations before and after every shift, including floors, walls, hoods, counters, equipment, and sorting and removing trash.
Be able to work and teach any station in the kitchen.
Check in Line Cooks and ensure all are equipped with the information and resources needed to complete their work.
Maintain proper hygiene practices for the team and self. This is an open kitchen environment.
Start each shift by checking each station’s prep list and end each shift by checking off that all prep lists are done properly for the following shift.
Note food quantities as they run low or high and communicate to Executive Sous Chef or Executive Chef.
Supervise PM service for quality, plating, and standards.
Work on daily specials and have them approved by Executive Chef.
Learn the menu pricing strategies used by Executive Chef.
Work directly with Executive Sous Chef and Executive Chef in recipe and menu development.
Maintain the cleanliness and organization of the workspaces and walk-ins, including breaking down boxes, sorting and removing trash, and checking inventory for items needing to be disposed of.
Ensure proper functionality of all kitchen equipment.
Monitor refrigerator temperatures and storage procedures to ensure food safety.
Maintain the integrity of your personal knives and tools and respect the tools made available to you.
Check out the PM Team before they may leave.
Get checked out by direct supervisor before you may leave.
Maintain the entire kitchen space including walk ins, dry storage, freezers, and dish pit.
Clean and inspect food preparation areas, facilities, and equipment to ensure safety and high-performance.
Maintain food quality by following food safety guidelines, ensuring proper storage, and following inventory rotation procedures.
Prepare foods for service including cutting, portioning, mixing, and cooking.
Arrange and plate food for serving and serve food or beverages.
Train food preparation or food service personnel.
Coordinate activities of food service staff to ensure proper timing of food production.
Create new recipes or food presentations.
Assist with determining prices for menu items.
Determine staff schedules.
Evaluate employee performance.
Conduct employee training programs.
Interview employees, customers, or others to collect information.
Hire personnel.
Work with Executive Chef and Kitchen Admin Assistant on costing and pricing to maintain food cost.