One Holland Restaurant Group
Sous Chef | Merrick Inn | Lexington
One Holland Restaurant Group, Merrick, New York, United States, 11566
The Merrick Inn offers a group health, dental and vision plan, the ability to further your education through a college tuition reimbursement program, 401K matching, flexible schedules and many more great benefits!
We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.
Sous Chef responsibilities include:
Helping in the preparation and design of all food and drinks menus
Producing high quality plates both design and taste wise
Ensuring that the kitchen operates in a timely way that meets our quality standards
Fill in for the Executive Chef in planning and directing food preparation when necessary
Resourcefully solve any issues that arise and seize control of any problematic situation
Manage and train kitchen staff, establish working schedule and assess staff’s performance
Order supplies to stock inventory appropriately
Comply with and enforce sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Requirements
Understanding of various cooking methods, ingredients, equipment and procedures.
Accuracy and speed in handling emergency situations and providing solutions.
Familiar with industry’s best practices.
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Sous Chef responsibilities include:
Helping in the preparation and design of all food and drinks menus
Producing high quality plates both design and taste wise
Ensuring that the kitchen operates in a timely way that meets our quality standards
Fill in for the Executive Chef in planning and directing food preparation when necessary
Resourcefully solve any issues that arise and seize control of any problematic situation
Manage and train kitchen staff, establish working schedule and assess staff’s performance
Order supplies to stock inventory appropriately
Comply with and enforce sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Requirements
Understanding of various cooking methods, ingredients, equipment and procedures.
Accuracy and speed in handling emergency situations and providing solutions.
Familiar with industry’s best practices.
#J-18808-Ljbffr