Sous Chef
About The Position
El Dorado Kitchen is seeking a Sous Chef to work closely with a new Executive Chef as the restaurant prepares for a future renovation. The Sous Chef will help shape the restaurant’s next chapter, including menu development and opening the renovated kitchen. This role may suit a cook ready to step into leadership or a Sous Chef seeking growth toward a Chef de Cuisine role. The Sous Chef oversees food preparation and service, ensuring dishes meet standards for quality, speed, taste, recipes, and procedures. The role also supervises kitchen personnel under the Chef’s direction and manages the kitchen team in the Chef’s absence, supporting smooth operations and professional standards in a fast-paced environment. The position requires a flexible schedule, including nights, weekends, and holidays, with availability for weekend breakfast, brunch, dinner, weddings, and private events as booked.
Requirements
- At least 3 years of experience in a high-volume fine-dining restaurant.
- Strong knowledge of culinary techniques and plating standards.
- Strong communication skills.
- Ability to remain calm under pressure and make sound decisions quickly.
- Problem-solving skills and good judgment.
- Attention to detail.
- Ability to multitask and prioritize tasks effectively.
- Collaborative team approach, flexibility, adaptability, and willingness to support colleagues.
- Basic computer skills.
- Ability to perform basic mathematical calculations.
- Flexible schedule, including nights, weekends, and holidays; availability for weekend breakfast, brunch, and dinner service, as well as weddings and private events as booked.
Nice To Haves
- High-volume experience beyond the stated requirement.
- Brunch experience.
- Wedding experience.
- Bilingual English/Spanish.
Responsibilities
- Oversee preparation of food to order and ensure dishes meet standards for quality, speed, and taste.
- Ensure recipes and procedures are followed and dishes meet plating and quality standards.
- Oversee kitchen personnel under the direction of the Chef and ensure professional standards are maintained.
- Manage and supervise all kitchen personnel in the Chef’s absence.
- Work with the new Executive Chef on menu development and preparation for opening the renovated kitchen.
- Work with vendors and front-of-house staff.
- Use recipe systems, order supplies, and complete administrative tasks.
- Assist with portioning ingredients and managing inventory.
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- Life insurance
- Flexible Spending Accounts
- Health Savings Accounts
- Legal benefits
- Transportation benefits
- Voluntary ancillary coverage options, including Critical Illness, Hospital Indemnity, Travel Insurance, and Pet Wellness
- 401(k) retirement savings program for full-time and part-time employees over age 21
- Two weeks of vacation for management
- Travel and dining discount at sister locations
- Bonus awards for employees celebrating milestone years of service
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
