Position: Sous Chef
Department: Kitchen
Reports to: Owner/Executive Chef/Manager
Job Overview:
Responsible for the supervision and preparation of all hot and cold dishes executed during the shift. Ensure the standards of quality and presentation as set by the Executive Chef.
Job Responsibilities:
Maintain proper sanitation, food handling and storage procedures.
Ensure the maintenance of a clean working area at all times, following standards established for the kitchen.
Reorganize/consolidate shelves and refrigeration after each shift.
Assist with butchering, pantry, prep as needed.
Ensure accurate timing of completing menu items for quick service to guests.
Perform other duties or special projects as requested by the Executive Chef.
Qualifications:
Have experience in high quality/high volume cooking
Good Knife and cooking skills
Ability to read and write English
Ability to maintain good relations with staff and clients.
Current CA Food Handlers Card
Culinary school grad and bilingual a plus
Must be reliable and a team player
Copy paste resume in email (no attachment please)
Qualified applicants will be contacted
Qualified applicants should copy and paste their resume in the body of their email, along with a cover letter introducing themselves and addressing their qualifications.
Location: West Los AngelesCompensation: TBD based on experiencePrincipals only. Recruiters, please don't contact this job poster.Please, no phone calls about this job!Please do not contact job poster about other services, products or commercial interests.
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