Deru Market + Catering
Hiring a Sous Chef for independent restaurant in Kirkland.
Chef-owned restaurant group is hiring for a Sous Chef! We are passionate about food, local farms, and scratch cookery. Our menu changes seasonally as we work with local organic farms!
Schedule
Weekend availability a must
This is an hourly, 40 hour a week position
Total Pay: $27 - $32 per hour (includes base pay and expected hourly tips)
The ideal candidate for this position
Has worked as sous chef in restaurants with daily changing menus
Created and implemented successful back of house operating systems using appropriate and available technology
Demonstrates a passion for working with food
Has been promoted regularly through a variety of positions
Has worked in a variety of kitchens, including both high-end environments and numbers-oriented chains
Has successfully managed labor and food cost budgets and otherwise contributed to the financial success of the organization
Was consistently successful in training and developing staff members
Is known for running an exceedingly clean kitchen
Has a reputation for excellent relations with front of the house staff
Desired Personal Characteristics
Management style consistent with DERUS Guiding Principles
Bold, engaging, entertaining
Literate
Passionate about great food and great service
Detail oriented
Comfortable following established systems or solving problems on the fly, depending on the situation
Can handle complexity and paradox
Works effectively and efficiently under extremely stressful conditions, as well as when things are calm
Establishes and maintains good communication and a positive working relationship with the Owners, Service Director, Chef and back of house staff
Inspires co-workers to work effectively as a team
Performance Expectations The Sous Chef is responsible for every aspect of the guest’s food experience. The Sous Chef reports directly to the Chef.
Following the principles of Servant Leadership, and stewardship
Develops new menu items, under direction of owner, and documents recipes and procedures.
Ensures that all food meets quality and presentation standards.
Cook soups, sauces and meats according to DERU standards.
Resolves any customer complaints that are “passed up” from staff or asks for help from a owner
Knows many regulars by name and knows their dining preferences.
Orders and oversees inventory of everything except office supplies and liquor.
Regularly teaches staff classes, including Welcome to the Roadhouse, Back of House Orientation, and Basic Food Safety.
Completes Training Passport within the stated timeframes and continues to live the Training Compact.
Leads weekly DOR huddles with staff.
Establishes and maintains good communication and a positive working relationship with the Managing Partner, Chef, Service Director and front of house staff.
Certified in CPR and First Aid
Serve Safe certified
Benefits
Health benefits for full-time team members
50% employee food discount
Paid sick time
Job Type: Full-time
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Schedule
Weekend availability a must
This is an hourly, 40 hour a week position
Total Pay: $27 - $32 per hour (includes base pay and expected hourly tips)
The ideal candidate for this position
Has worked as sous chef in restaurants with daily changing menus
Created and implemented successful back of house operating systems using appropriate and available technology
Demonstrates a passion for working with food
Has been promoted regularly through a variety of positions
Has worked in a variety of kitchens, including both high-end environments and numbers-oriented chains
Has successfully managed labor and food cost budgets and otherwise contributed to the financial success of the organization
Was consistently successful in training and developing staff members
Is known for running an exceedingly clean kitchen
Has a reputation for excellent relations with front of the house staff
Desired Personal Characteristics
Management style consistent with DERUS Guiding Principles
Bold, engaging, entertaining
Literate
Passionate about great food and great service
Detail oriented
Comfortable following established systems or solving problems on the fly, depending on the situation
Can handle complexity and paradox
Works effectively and efficiently under extremely stressful conditions, as well as when things are calm
Establishes and maintains good communication and a positive working relationship with the Owners, Service Director, Chef and back of house staff
Inspires co-workers to work effectively as a team
Performance Expectations The Sous Chef is responsible for every aspect of the guest’s food experience. The Sous Chef reports directly to the Chef.
Following the principles of Servant Leadership, and stewardship
Develops new menu items, under direction of owner, and documents recipes and procedures.
Ensures that all food meets quality and presentation standards.
Cook soups, sauces and meats according to DERU standards.
Resolves any customer complaints that are “passed up” from staff or asks for help from a owner
Knows many regulars by name and knows their dining preferences.
Orders and oversees inventory of everything except office supplies and liquor.
Regularly teaches staff classes, including Welcome to the Roadhouse, Back of House Orientation, and Basic Food Safety.
Completes Training Passport within the stated timeframes and continues to live the Training Compact.
Leads weekly DOR huddles with staff.
Establishes and maintains good communication and a positive working relationship with the Managing Partner, Chef, Service Director and front of house staff.
Certified in CPR and First Aid
Serve Safe certified
Benefits
Health benefits for full-time team members
50% employee food discount
Paid sick time
Job Type: Full-time
#J-18808-Ljbffr