Paradies Lagardère Sous Chef - Napa Farms Market San Francisco International Airport
About The Position
The Sous Chef position is responsible for supporting the Kitchen Manager to ensure the most efficient and effective BOH Operation. This includes working all BOH positions as needed, supervising and coaching staff, developing associates, assisting with light administrative duties such as ordering inventory and employee documentation. The Sous Chef must work diligently with the entire team to ensure excellent safety and sanitation as well as food consistency, quality and presentation. Additionally, the Sous Chef will partner with Kitchen Manager and General Manager to reach financial P&L goals.
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)
- 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
Nice To Haves
- 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
Responsibilities
- 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
- Deep cleaning duties
- Trash Removal
- Minor off site catering
- Regular meeting attendance
- Any and all other duties asked of you related to the operation of the restaurant
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
