We are looking for a professional Sous Chef to be the second in command in our flagship kitchen; Blue Point Grille, following our Executive Chef’s specifications and guidelines. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Responsibilities

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Skills

• At least 2yrs current experience as a Sous Chef in either a fine dining or upscale casual restaurant
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Associates degree in Culinary science or related certificate would be a plus

In return we offer a competitive salary, paid vacation and personal days, paid downtown parking, dental and vision insurance, uniform allowance, free dining at all of the Hospitality Restaurants and we are closed on all major holidays.

Job Type: Full-time

Pay: $54,000.00 - $60,000.00 per year

Benefits:

• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 5 years

Shift:

• 10 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Fine dining restaurant

Education:

• High school or equivalent (Preferred)

Experience:

• Fine Dining Restaurant: 4 years (Required)
• Cooking: 6 years (Required)
• BOH Management: 3 years (Required)

License/Certification:

• ServSafe (Preferred)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: One location

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