Sous Chef-Minneapolis

Barcelona Wine Bar • Minneapolis, MN

54d • $60,000 - $65,000

About The Position

Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment's notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.

Requirements

• Share the passion for food, wine and the guest experience
• Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
• Excellent time manageability skills
• Active listening and learning skills
• Ability to teach techniques and strategies to those under you
• Basic computer skills for menu building
• 1-3 years of high volume kitchen experience

Nice To Haves

• Culinary degree preferred

Responsibilities

• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Work with the executive chef to produce diversified menu items in accordance with the restaurant's policy and vision
• Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen
• Handle volume and stress with poise and finesse
• Organize and manage the expo process in the kitchen
• Uphold the standard of high-quality food above all else
• Understand that simple, rustic, authentic food takes as much - if not more - talent as dainty colors pooled in the middle of a big plate

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Food Services and Drinking Places
• Education Level: No Education Listed
• Number of Employees: 501-1,000 employees