Culinary - Sous Chef

Ensemble•Carmel Valley, CA

2d•Onsite

About The Position

Oversees and coordinates daily activities and operations of cooks and other employees engaged in preparing and cooking food products; maintains the quality, presentation, professional attitude, and sanitation of the kitchen. Trains and develops kitchen staff, ensuring consistency in preparation and presentation. Monitors and maintains line plating and quality, and prepares a variety of cuisine utilizing skill and creativity. Coordinates with wait staff to ensure guest expectations are met or exceeded. Maintains a clean, organized, and safe kitchen, ensuring all sanitation procedures are followed and proper inventory levels are maintained. Assists the executive sous chef as needed, skillfully utilizes hand tools or machines, reads recipes, measures, cuts, and works with great precision. Establishes procedures, prepares and coordinates schedules, and expedites workflow. Possesses and maintains a thorough understanding of industry trends and incorporates information to assure the kitchen remains current. Supports safe work habits and a safe working environment at all times.

Requirements

Five to six years related experience or equivalent.
Current knowledge of regional and national trends in food and beverage.
Thorough knowledge of all food preparation techniques and styles.
Demonstrated proficiency in supervising and motivating subordinates.
Basic competence in subordinates’ duties and tasks.
Good judgement with the ability to make timely and sound decisions.
Commitment to excellence and high standards.
Passion, enthusiasm, focus, creativity, and a positive outlook.
Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.
Acute attention to detail.
Strong organizational, problem-solving, and analytical skills.
Ability to effectively communicate with people at all levels and from various backgrounds.
Must be able to work independently.
Must provide valid documents(s) to work in the US.
Must meet legal age requirements for the position.
Must speak and communicate in English.
Must be able to clearly communicate with guests, management and coworkers.
High school diploma or equal to a GED.
Must be able to lift 50 lbs.
Must be able to stand and walk for long periods of time.
Valid California Driver License is required.
Food Handler Certificate is required.

Nice To Haves

Graduate of a culinary school preferred.
Bilingual skills a plus.

Responsibilities

Trains and develops kitchen staff, including cooks and kitchen staff in the importance of consistency in preparation and presentation.
Ensures that level of quality, portion control, and plate presentation is adhered to consistently.
Monitors and maintains line plating and quality.
Prepares a variety of cuisine utilizing skill and creativity.
Coordinates with wait staff to ensure guest expectations are met or exceeded.
Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed.
Monitors and maintains proper inventory levels.
Assists executive sous chef as needed.
Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.
Establishes procedures, prepares and coordinates schedules, and expedites workflow.
Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current.
Support safe work habits and a safe working environment at all times.