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Monnik hiring Sous Chef

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meghan.levins

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Monnik hiring Sous Chef

by meghan.levins » Sat Mar 03, 2018 3:57 pm

The position of sous chef reports directly to executive chef and also works along with any MOD to ensure smooth service. Since day-to-day operations will fall largely to the sous chef, it is critical that they work closely with all team members to maintain standards, par levels, food quality, prompt ticket times and company policies. This position requires the ability to lift 50 lbs, stand for long periods of time, and work in extreme hot/cold environments. The expectations of the position are as follows:

-access the needs of the line leading up to service and work with team members to ensure the line is -set up and properly stocked
-work with prep cook to maintain proper par levels based on volume of business
-prep as needed to keep kitchen well stocked
-have a basic understanding of all recipes to assist with any prep questions or FOH questions/special orders
-assist executive chef with weekly specials, seasonal menu changes, special dinners
-encourage line cook participation in a collaborative way
-maintain the strictest of quality standards in prep items (tasting) and outgoing plates to diners (proper doneness, plating, garnish)
-coordinate with server staff in a consistent manner to ensure proper food delivery (ordering plates by seat number, sending food by table number, communicating clearly when food needs to be run)
-maintain positive professionalism when appropriate
-be able to lead a brigade to produce highest quality, taking corrective action at all times when needed (on the spot or where appropriate)
-coordinate with executive chef on ordering (low on, increasing or decreasing pars, placing orders as needed to fill gaps between purveyors or for special items, RD runs if needed)
-help MOD ensure smooth service in the absence of executive chef (troubleshooting, finding answers as able, inform them of any staffing or kitchen issues that affect service)
-assist or coordinate catering orders as needed: creating separate prep lists, deciding display and flow, working with MOD on finer details
-in general be leadership oriented with staff

Hours will be approximately 45-50; pay will be determined based on experience. Email resume or CV to monnikbeerkitchen@gmail.com

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