SOUS CHEF- RUSTY BUCKET DETROIT

Rusty Bucket Restaurant & Tavern•Southfield Township, MI

1d•Onsite

About The Position

RUSTY BUCKET RESTAURANT AND TAVERN is seeking a SOUS CHEF to join our team! We are a Fun, Fast, Friendly Neighborhood Tavern. The Sous Chef's role is to make “Raving Fans” of our Associates, Guests, Purveyors, Partners, and the Communities in which we do business. It is the responsibility of a Sous Chef to ensure that the kitchen provides nutritious, safe, eye-appealing, and properly flavored food. Maintain a safe and sanitary work environment for all associates. Other duties include menu planning, preparation of budgets, maintenance of payroll, food costs, and other records. Specific duties involve food preparation include the establishment of quality standards, training associates in cooking in methods, presentations, techniques, portion control, and retention of nutrients.

Requirements

A genuine approach to hospitality
Individuals who exemplify leadership, kindness, and positivity
“Yes, is the Answer!” Mentality
Those that value teamwork, family, and community

Responsibilities

Ensure that the kitchen provides nutritious, safe, eye-appealing, and properly flavored food.
Maintain a safe and sanitary work environment for all associates.
Menu planning, preparation of budgets, maintenance of payroll, food costs, and other records.
Establishment of quality standards for food preparation, including cooking methods, presentations, techniques, portion control, and retention of nutrients.
Adheres to standards of professional appearance, personal cleanliness, and proper uniform.
Displays confidence and a friendly disposition at all times.
Maintains, supports and promotes CMR Culture and philosophies.
Understand and protect the financial assets of the company at all times.
Control cost and maximize revenue.
Communicate in a timely and professional manner with the five major groups CMR does business with.
Understand and be in compliance with all policies, procedures, and laws related to employment, food handling, sanitation, and alcohol service within a restaurant.
Establishes quality standards for menu items and for food production.
Assist in controlling all costs pertaining to the kitchen.
Maintain sanitation of restaurant to exceed Health Department standards.
Maintains proper security of all restaurant personnel and guest property.
Directly supervises all Heart of House (HOH) associates and carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
Responsibilities include interviewing, hiring, and training associates; planning, assigning and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems.