DeVita & Hancock Hospitality
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. We are seeking someone with a specific expertise in Wine pairing and Upscale American fare
Responsibilities
Foster a team rapport with General Manager, Executive Chef, and entire management Staff
Produce high quality plates both design and taste wise
Ensure 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
2+ years of experience as a Sous Chef
Understanding of various cooking methods, ingredients, equipment and procedures
Excellent record of kitchen and staff management
Maintain and enforce uniform and Kitchen safety standards that conform to Health Code
Accuracy and speed in handling emergency situations and providing solutions
Familiar with industry’s best practices
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
BS degree in culinary science or related certificate would be a plus
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Responsibilities
Foster a team rapport with General Manager, Executive Chef, and entire management Staff
Produce high quality plates both design and taste wise
Ensure 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
2+ years of experience as a Sous Chef
Understanding of various cooking methods, ingredients, equipment and procedures
Excellent record of kitchen and staff management
Maintain and enforce uniform and Kitchen safety standards that conform to Health Code
Accuracy and speed in handling emergency situations and providing solutions
Familiar with industry’s best practices
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
BS degree in culinary science or related certificate would be a plus
#J-18808-Ljbffr