Sous Chef
About The Position
The Sous Chef is responsible for planning and directing food preparation in the kitchen, supervising other kitchen staff, keeping an eye out for problems that arise in the kitchen. The Sous Chef should be excited to deliver an extraordinary coastal experience to each and every guest at Pelican Brewing. Key Accountabilities: you will be responsible for the following but not limited to: Maintain the highest standards of food preparation and recipe execution Show off your passion and knowledge about pairing great food and great beer together Work well under pressure and confidently lead the back of house team in a fun and fast paced, high-volume kitchen Lead and build a collaborative culinary team by directing professional development with active coaching Self-discipline, initiative and leadership ability Motivate employees to work as a team to ensure that food and service meet appropriate standards Strong communication skills with a passion for team building Motivate the team and recognize their success Be our go to person for effective kitchen operations Continue your professional growth by attending events and seminars to learn industry best practices. Professional work ethic; being present for work, on time and for every scheduled shift Able to work on your feet for at least 8 hours. Must be able to lift, handle, and carry food, supply, small wares, equipment, and paper goods at a minimum of 50 pounds properly and safely Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment. Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust, and smoke.
Requirements
- 2-3 years working as a Sous Chef in a busy, fast paced kitchen, dedicated to high quality
- Team-oriented personality with interest and experience in beer cuisine
- Ability to drive hospitality and inspire others to do so
- Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 50 pounds and repetitive hand and wrist motion
Responsibilities
- Planning and directing food preparation
- Supervising other kitchen staff
- Maintaining food preparation and recipe execution standards
- Pairing food and beer
- Leading the back of house team
- Directing professional development with active coaching
- Motivating employees to work as a team
- Ensuring food and service meet standards
- Effective kitchen operations
- Continue professional growth by attending events and seminars
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
