Paradies Lagardère Sous Chef Lark Creek Grill - San Francisco International Airport

Retail and Dining Positions • South San Francisco, CA

3d • Onsite

About The Position

SUMMARY: The Executive 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. ESSENTIAL DUTIES: These are essential functions and the percentages are estimates only. 30% - Working the line: Preparation and plating of all menu items 5% - Cleaning of the line and work areas on a consistent basis and ensuring staff does the same 15% - Preparation of base items, i.e. sauces, portioning goods, ingredient processing, etc. 5% - Conduct regular food safety and sanitation inspections and Workplace Safety Inspections 15% - Expediting food from the front line 5% - Inventory, ordering and stocking of supplies 10% - Training new employees and coaching current staff including sous chefs 5% - Coordination of repair and maintenance 10% - Administrative duties including manager log entries, invoice coding and staff documentation OTHER: Willingness and ability to commit the necessary time and effort to achieve operation objectives. Maintain regular and prompt attendance in conformation with company standards and policies. Personnel with irregular attendance may be subject to disciplinary action, up to and including termination of employment. Consistent time and attendance is essential to the successful operation of the department. Maintain a professional demeanor with co-workers and guests at all times. Maintain a professional and hygienic appearance at all times. Lead by example setting a high standard for yourself and others. Due to the seasonal nature of the restaurant industry and limited number of managerial personnel, chefs may be required to work varying schedules to accommodate the business needs of the restaurant. Upon employment, all employees are required to fully comply with the Company’s rules and regulations for the safe and efficient operation of its business, including but not limited to adherence to the provisions of the Employee Manual, IIPP and Food Safety practices. Employees who violate these rules and regulations may be subject to disciplinary action, up to and including termination of employment.

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)
• 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
• Six months experience as line cook in fast paced high volume environment or promotion from prep cook

Responsibilities

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

What This Job Offers

• Job Type: Full-time
• Education Level: No Education Listed
• Number of Employees: 501-1,000 employees