SOUS CHEF. LOLA @ The NATIONAL HOTEL

NEHC THE NATIONAL LLC • Nevada City, CA

318d

About The Position

As the Sous Chef of Lola you would be responsible for all kitchen operations, including culinary, financial, and scheduling operations. The ideal candidate will have a proven track record of leading a culinary team as well as a desire to develop their managerial skills and have an ambition to grow within the company. Applications should include a cover letter to be considered. References are a must. A tasting menu may be required.

Requirements

• A strong and committed work ethic with an ever-present enthusiasm
• A passion for work and knowledge of food and beverage
• Someone who can lead and takes pride in teaching others
• Someone who is honest and has integrity
• Ability to multitask under pressure with a smile
• A true team player, proactive and always going above and beyond
• An eye for detail, cleanliness and organization
• Someone who is humble and always willing to learn and get better
• Someone who has the ability to make appropriate decisions in adverse situations
• Ability to question, bring ideas to the table, and desire to make changes to be the best we can be

Responsibilities

• Support the executive chef in running all BOH aspects of the restaurant
• Assist in overall sales and profitability and exceed budgeted financial benchmarks
• Be a dynamic leader and role model of the restaurant
• Maintain a positive and respectful work environment at all times
• Support chef in hiring qualified team members who reflect our brand
• Lead, train, motivate and mentor all team members
• Maintain cleanliness, safety, and organization of the kitchen
• Set the tone for the staff every shift for service
• Comply with all applicable laws and guidelines in respect to federal, state and local agencies
• Review weekly Ops statement with management team
• Meet and exceed sales goals
• Control of BOH Labor percentage
• Meet food cost target
• Ensure that all food is outstanding, keeping with our brand and consistent in presentation and taste within the Acme standards
• Maintain core recipes
• Make sure the highest quality food is prepared per the exact recipe specifications at all times
• Assist in creating and costing recipes for daily specials
• Maintain recipe books and ensure accessibility to team members in Google Drive
• Routinely taste food items to insure consistency and conformance to recipes and standards of appearance
• Ensure every plate leaving kitchen is properly executed, seasoned and visibly appealing
• Constantly taste food for quality and consistency
• Ensure food plating is consistent with food module
• Ensure portion control
• Ensure orders are properly checked in for quality, accuracy and missing items
• Ensure all deliveries are stored to health department requirements
• Coordinate all daily prep needs with proper system and checklists
• Responsible for following the shellfish procedure of the company
• Ensure all proper holding and cooling procedures are in place
• Ensure we are 100% health department compliant
• Maintain a clean and organized kitchen
• Assist the Executive Chef in staffing all BOH positions of the restaurant
• Interview and assist Executive Chef in hiring BOH team members
• Assist in creating and maintaining all weekly BOH schedules in Ctuit
• Assist in training BOH team to follow recipes and food production principles on all menu items
• Assist in training BOH staff on Health Department compliance and all daily kitchen operating systems including checklists and forms
• Assist in training and mentoring BOH team members
• Educate FOH team in daily specials, product awareness and cultivate long-term food knowledge
• Participate in media events
• Assist and attend special events representing the Acme brand
• Take time to give special attention to guests with special needs
• Consistently hold team members accountable to the rules and standards of Acme restaurants

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level