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Sous Chef - Farm to Table Restaurant

Company: Food Management Search
Location: New York
Posted on: December 9, 2018

Job Description:

50-seat casual, full-service, all from scratch, farm to table, neighborhood restaurant serving breakfast, lunch, dinner to open 2nd location. Responsibilities: Oversee kitchen operations including production, cooking, inventory, quality control, equipment and sanitation. Lead and cook by example and provide guidance. Coordinate hiring and training activities for kitchen and back of house employees and manage performance. Adhere to company recipes, portion specifications and standard preparation procedures and ensure cooks are following standards. Manage ordering, invoice tracking, prep and cook schedules, food cost, labor cost, and inventory control. Prepare weekly operational reports. Closed holidays. 40-50 hours a week. Qualifications 3+ years experience in a la-carte, managing kitchen operations and positively directing a small teams behavior and performance. Certificate or degree in Culinary Arts preferred. Servsafe, Food Safety Handler required. Understanding of P&Ls and budgeting. Ability to work flexible hours, including nights, weekends and holidays. Base Salary $40 - 45K, + commissions, + profit sharing, vacation.

Keywords: Food Management Search, New York , Sous Chef - Farm to Table Restaurant, Hospitality & Tourism , New York, New York

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