Sous Chef - Paradies Lagardere San Francisco International Airport

Paradies Lagardère • South San Francisco, CA

342d

About The Position

The Sous Chef position is responsible for supporting the Executive Chef to ensure the most efficient and effective BOH Operation. This includes working all BOH positions as needed, supervising and coaching staff, developing sous chefs, assisting with light administrative duties such as ordering inventory and employee documentation. The Executive Sous must work diligently with the entire team to ensure excellent safety and sanitation as well as food consistency, quality and presentation. Additionally, the Exec Sous will partner with Exec Chef to reach financial P&L goals.

Requirements

• Ability to read, write and speak English
• Basic Math Skills
• Basic computer skills including MS office and internet
• Ability to understand and properly execute recipes
• Ability to perform basic cleaning and sanitation practices
• Ability to handle a knife and other sharp objects with extreme caution and skill
• Ability to handle food safely
• Ability to convert measurements
• Ability to work in a fast paced and stressful environment
• Ability to work as a team player and communicate with co-workers effectively
• Ability to listen to and follow direction
• Must maintain a valid Food Safety Manager Certification (training provided)
• Must maintain Sexual Harassment Training Certification (training provided)

Nice To Haves

• 2+ years as sous chef in a full service facility or a combination of experience and education that would provide to skills and knowledge needed for the position
• Successfully pass an extensive 10 year criminal background check conducted by the FBI. And SFO SIDA training.
• Successfully pass computerized employment testing and in-person interview

Responsibilities

• Working the line: Preparation and plating of all menu items (30%)
• Cleaning of the line and work areas on a consistent basis and ensuring staff does the same (5%)
• Preparation of base items, i.e. sauces, portioning goods, ingredient processing, etc. (15%)
• Conduct regular food safety and sanitation inspections and Workplace Safety Inspections (5%)
• Expediting food from the front line (15%)
• Inventory, ordering and stocking of supplies (5%)
• Training new employees and coaching current staff including sous chefs (10%)
• Coordination of repair and maintenance (5%)
• Administrative duties including manager log entries, invoice coding and staff documentation (10%)

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Sporting Goods, Hobby, Musical Instrument, Book, and Miscellaneous Retailers