New Louisville restaurant opening in early January 2012 seeks a sous chef/kitchen manager.
The Sous Chef is responsible for coordinating and supervising all aspects of the restaurant's food production with the Chef, while maintaining profitable operations and high quality products and service levels. Must be creative and passionate about artisanal and house made cooking.
The Sous Chef is expected to assist in training for all staff, meet quality standards, establish and enforce food specifications, portion control, recipes and sanitation. Sous Chef assists in organizing and conducting meetings with the culinary team; monitors team performance, product quality and production flow. Sous Chef assists in training, supervising, counseling, and evaluating of staff.
Must be able to manage and develop staff, assist in controlling labor and food costs, work cleanly, efficiently, and with respect for quality ingredients and careful attention to preparations. We are a growing business where opportunities and rewards go hand-in-hand with dedication. Individuals who are interested in working with locally sourced ingredients, cooking with the seasons, and leading a dynamic team are encouraged to apply.
Responsibilities/Requirements:
4 years of progressive experience in a full-service restaurant.
Solid leadership skills, team oriented.
Ability to oversee all aspects of food operations, including pastry.
Responsible, strong work ethic and positive attitude.
Enthusiasm and willingness to learn.
Experience managing budgets, including food services pricing, cost control and labor control.
Love and passion for food and creativity.
Strong References
To be considered for an interview, please e-mail your resume and a cover note to the address below and put "SOUS" in the Subject Line.
tyler@ryeonmarket.com