Sous Chef - Peche Seafood Grill

Link Restaurant Group•New Orleans, LA

6d•Onsite

About The Position

Peche Seafood Grill is seeking a talented, team player to join our Back of House Management Team! Our Sous Chefs are the leaders of the kitchen and are responsible for quality control, kitchen staff management, and food preparation.

Requirements

Seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours.

Responsibilities

Help in the preparation of all food menus.
Ensure the kitchen operates in a timely way to meet quality standards.
Works with the CDC & Executive Sous Chef in planning and directing food preparation, when necessary.
Work directly with cooks and fellow supervisors to oversee food quality control by constantly tasting and teaching cooking techniques that are in accordance with our standards.
Be able to work the line per scheduling needs and requirements.
Required to have a direct knowledge of how to operate all line stations.
Assist Executive Sous and other Sous Chefs in setting up and developing station pars based upon business levels.
Ensure that all cooks and stations are set and ready to go for service each day.
Be able to effectively oversee the proper closing of the kitchen in an efficient manner.
Works the necessary hours to help ensure the success of the restaurant.
Sous Chefs may be required to work both opening and closing shifts.
Helps with duties of other employees (i.e., sous chef, cooks, and dishwashers, etc.) when necessary because of an unexpected absence or extra volume.
Required to work with fellow Sous Chefs to oversee daily ordering needs.
Receive all products to ensure quality and accuracy to the order.
Be able to learn about food cost, and inventory.
Ensure that assigned daily cleaning and maintenance work for dishwashers and porters is being completed in accordance with our standards.
These tasks are to include but not limited to, sweeping and mopping floors, walk in organization, trash removal, outside trash maintenance.
Maintain a high level of cleanliness in the kitchen facilities.
Maintain sanitation regulations and safety standards.