Sous Chef (6784)

Ancho & Agave•Bloomington, IL

8d•$50,000 - $65,000•Onsite

About The Position

Ancho & Agave is seeking a hardworking and reliable Sous Chef to help us create the ultimate dining experience for our guests. If you are passionate about the culinary arts and committed to professional success, APPLY TODAY! Qualified candidates must be motivated, friendly, team-oriented, honest, and comfortable with managing people. Must be available to work consistently, act in a professional manner & have a positive attitude.

Requirements

Minimum 1 years of experience as a Sous Chef in a full-service, high-volume restaurant
Current Food Safety and Sanitation certification
Strong culinary skills including food preparation and cooking best practices
Working knowledge of restaurant industry operations, safety, and sanitation standards
Must be able to communicate clearly and effectively (verbal and written)
Ability to lead a diverse team with varying degrees of experience
Strong leadership skills with ability to motivate employees and obtain positive results
Strong time management, organizational, decision-making, and problem-solving skills
Ability to uphold vendor relationships and troubleshoot any daily challenges with a customer service representative
Ability to work in a fast-paced environment and handle multiple tasks simultaneously to deliver on-time results
Must be able to travel away from home for 35-45 days to participate in management training
Flexibility to work weekends, evenings, and holidays
Must be able to work a variety of morning, afternoon, evening & late-night work shifts, to match operational needs
Ability to work 45-55 hour work weeks
Work week hours will vary based on operational needs
Must have exceptional hygiene and grooming habits
Must have reliable transportation to and from work
High level of stamina to work on feet for extended periods
Must be able to stand, sit, push, pull, reach, bend, stoop and frequently lift up to 50 lbs
Must be 21 years or age or older

Responsibilities

Creating exceptional culinary experiences for our guests
Overseeing & participating in the daily kitchen operations (opening/closing procedures, receiving, food prep, cooking)
Training kitchen staff following company policies & procedures
Upholding standards for food preparation and plating, food safety and sanitation, and workplace safety
Controlling operational costs
Taking inventories
Ordering food and supplies