The goal of the Sous Chef is to manage the Kitchen department and work with the Executive Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Chef.
The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience
Duties
- Assist the Head Chef in overseeing the daily operations of the kitchen
- Help with food production and ensure that all dishes are prepared to the highest standards
- Collaborate with the culinary team in menu planning and development
- Supervise and train kitchen staff, ensuring that they follow proper food safety and sanitation procedures
- Manage inventory and order supplies as needed
- Assist in maintaining a clean and organized kitchen environment
- Ensure that all food is prepared in a timely manner and meets quality standards
```Requirements```
- Previous experience working in a professional kitchen or culinary environment (Italian Cuisine experience is highly preferred)
- Strong knowledge of food production techniques and culinary principles
- Excellent organizational and time management skills
- Ability to work well under pressure in a fast-paced environment
- Knowledge of restaurant management procedures is a plus
- Ability to work flexible hours, including evenings, weekends, and holidays
- Strong communication and leadership skills
ENVIRONMENTAL AND/OR PHYSICAL REQUIREMENTS
Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards
Must be able to lift and carry up to 50 pounds
Ability to stand and/or sit for prolonged periods of time
Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment
KEY COMPETENCIES
To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members
To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans
To be an active listener, remaining present and open, providing verbal, non-verbal, and supportive feedback, and showing our respect and empathy with one another.
To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance
To be flexible, responding quickly and positively to changing environments
To maintain high team, focus via cooperation and support to other team members in the pursuit of department goals
The Sous Chef plays a crucial role at Trattoria Trullo, assisting the Executive Chef in managing the day-to-day operations. If you have a passion for food, excellent culinary skills, and enjoy working in a dynamic team environment, we would love to hear from you.
Join our team and take your culinary career to new heights!
Job Type: Full-time
Pay: $67,000.00 - $72,000.00 per year
Benefits:
- Food provided
- Paid time off
Experience level:
Weekly day range:
Work setting:
- Upscale casual restaurant
Work Location: In person