Chef Jobs

About The Position

Requirements

• Minimum of two years’ experience in a fine dining restaurant environment.
• Understanding of professional cooking and knife handling skills.
• Knowledge of safety, sanitation and food handling processes.
• Able to work flexible hours (nights, weekends).
• Responsible, dependable, punctual.
• Excellent communication skills; must be able to speak, read, and understand English.
• Solid computer knowledge in Microsoft office programs.
• Demonstrates enthusiasm for all things 21c.
• Must pass a background check.
• Some college education.
• Three or more years of sous chef experience.
• Previous job in a kitchen line position.

Responsibilities

• Meets and exceeds each guest’s highest expectations for delivery, presentation and taste.
• Professionally develops sous chef team and line employees.
• Oversees everyday operations of the kitchen and communicates the Executive Chef’s message daily.
• Directly responsible for the efficiency of the kitchen utility staff on all shifts.
• Works to motivate staff in their best efforts and keeps staff morale high.
• Works with Executive Chef on controlling food and labor costs.
• Ensures a sense of urgency and ownership amongst all staff for all service periods.
• Evaluates menus constantly to keep them fresh, up-to-date, and exciting.
• Utilizes seasonal and market or farm ingredients in ways that best represent the restaurant concept.
• Constantly looks to improve things, solve problems; never steps back or becomes complacent.
• Respects staff supervised, peers, management, and ownership.
• Oversees and enforces processes for kitchen organization, cleanliness, and maintenance.
• Exhibits a positive, friendly attitude with staff and guests.
• Reads guest surveys, adjusts accordingly as issues arise.
• Assist Events Dept. with winning business, providing service, driving revenue.
• Meets with vendors to purchase new items, explores best pricing.
• Other duties as assigned by your supervisor or manager.