Perry’s Steakhouse
On-site
Full-Time
Description Rare and Well Done Every Time
What makes an evening at Perry’s so incredible?
You do .
What you can expect from working at Perry’s:
Full time earning potential
Outstanding training and development programs
Advancement and growth opportunities
Insurance benefit plans
A dynamic work environment based upon professionalism, respect and teamwork
Responsibilities The Sous Chef position is about:
Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager.
Responsible for accurate creation and presentation of all food items served to guests.
Insure quality and accuracy in preparation of all menu items.
Butcher all proteins.
Execute all paperwork associated with Chef position.
Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members.
Manage back of house labor, meeting Perry’s goals and guest requirements.
Responsible for ordering, stocking and managing inventory levels and quality.
Must maintain a professional and welcoming attitude while at work.
Job Type Full-time
Compensation Pay: $65,000.00 - $70,000.00 per year
Benefits
401(k)
401(k) matching
Disability insurance
Employee assistance programFlexible spending account
Health insurance
Life insurance
Paid time off
Vision insurance
Schedule
Day shift
Evening shift
Holidays
Monday to Friday
Night shift
Weekend availability
Requirements
Culinary experience: 2 years (Preferred)
Cooking: 2 years (Preferred)
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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Description Rare and Well Done Every Time
What makes an evening at Perry’s so incredible?
You do .
What you can expect from working at Perry’s:
Full time earning potential
Outstanding training and development programs
Advancement and growth opportunities
Insurance benefit plans
A dynamic work environment based upon professionalism, respect and teamwork
Responsibilities The Sous Chef position is about:
Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager.
Responsible for accurate creation and presentation of all food items served to guests.
Insure quality and accuracy in preparation of all menu items.
Butcher all proteins.
Execute all paperwork associated with Chef position.
Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members.
Manage back of house labor, meeting Perry’s goals and guest requirements.
Responsible for ordering, stocking and managing inventory levels and quality.
Must maintain a professional and welcoming attitude while at work.
Job Type Full-time
Compensation Pay: $65,000.00 - $70,000.00 per year
Benefits
401(k)
401(k) matching
Disability insurance
Employee assistance programFlexible spending account
Health insurance
Life insurance
Paid time off
Vision insurance
Schedule
Day shift
Evening shift
Holidays
Monday to Friday
Night shift
Weekend availability
Requirements
Culinary experience: 2 years (Preferred)
Cooking: 2 years (Preferred)
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr