Sous Chef, Fine Dining

BLC Recruiting
Published
October 16, 2020
Job Type

Description

This is an IMMEDIATE opportunity to join the Leader in the Restaurant Industry, seeking a high caliber Sous Chef.

Responsibilities of the Sous Chef

  • Prepare a wide variety of food products from scratch
  • Develop, plan, organize, and conduct formal training sessions for bakery staff
  • Plan, coordinate and supervise the work activity through the day
  • Determine production and ensure the accuracy, quality, and consistency of food
  • Maintain inventory of foods and supplies for the area of assignment and maintains controls over these areas
  • Spot problems and solve them quickly and efficiently
  • Maintain a level head and delegate many kitchen tasks simultaneously
  • Maximize the productivity of kitchen staff
  • Maintain impeccable personal hygiene, as well as high work and safety standards
  • Actively, participate in menu planning and the introduction of new products that meet established standards of quality and innovation
  • Set an example for staff

Compensation

  • Full-time Salary: $60,000.00 to $65,000.00 /year
  • Quarterly bonus

Benefits

  • Paid Holidays / Vacation
  • Medical dental and vision insurance
  • Life Insurance
  • Long-term Disability Insurance
  • Temporary Disability Insurance
  • Accidental Death & Dismemberment Insurance
  • Paid Sick Leave
  • Profit sharing
  • Severance Pay
  • 401K
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