The Sous Chef / Lead Line person will assist with guiding the BOH team. Work with the Chef/Kitchen Manager directly on the following...
- Helps in the design of food menu.
- Produces high quality plates, including both design and taste.
- Oversees and supervises kitchen staff.
- Assists with menu planning, inventory, and management of supplies.
- Ensures that food is top quality, and that kitchen is in good condition.
- Keeps stations clean and complies with food safety standards.
- Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
- Prepares food properly.
- Trains new employees.
- Monitors and maintains kitchen equipment.
- Solves problems that arise and seizes control of issues in the kitchen.
Skills / Qualifications:
- Knowledge of various cooking methods, ingredients, and procedures
- Basic Management skills
- Familiarity with industry’s best practices
- Leadership
- Creativity
- Hand-eye coordination / Sence of Urgency
- Time-management skills
- Decision making
- Handles pressure / Fast Speed
- Deals with uncertainty
Job Type: Full-time
Pay: $20.00 - $23.00 per hour
Expected hours: 30 – 45 per week
Benefits:
- 401(k) matching
- Employee discount
- Paid sick time
- Paid time off
- Paid training
- Referral program
- Vision insurance
Experience level:
Restaurant type:
- Casual dining restaurant
- Fine dining restaurant
Shift:
Education:
- High school or equivalent (Required)
Experience:
- Restaurant Experience: 1 year (Preferred)
- Cooking: 2 years (Required)
Ability to Commute:
- Essex Jct, VT 05452 (Required)
Work Location: In person