Fisher's Upstairs Sous Chef

Fisher's at Orange Beach Marina, southern Alabama’s premier restaurant is hiring an experienced Sous Chef. Fisher’s foundation is built on a dedication to customer service driven by true hospitality. We expect these principles to reflect in the Chef's daily work ethic.

The Sous Chef will report directly to the Chef de Cuisine and will deliver exceptional customer service skill, drive sales with an upbeat and positive personality as well as assisting in the daily operations of the restaurant.

PROFILE

• 2 + years management experience
• Must be outgoing and comfortable approaching customers at anytime
• Must understand product knowledge and be able to pass that on to individual staff members
• Must have a understanding of the daily operations of the kitchen
• Ability to lift 25lbs or more
• Ability to stand for 8 hours or more
• Demonstrate excellent interpersonal, presentation and written communications skills
• Must have excellent customer service skill and embrace southern hospitality and the ability to respond to guest and staff complaints and comments diplomatically.
• Must demonstrate a positive attitude always
• Hospitable nature
• Strong leadership and communications skills.

RESPONSIBILITIES:

• PLANNING AND DIRECTING FOOD PREPARATION. All chefs are responsible for managing kitchen staff to ensure food is prepared properly. All chefs must be problem solvers, ready to come up with on the spot solutions for problems that may occur in kitchen.
• KITCHEN STAFF. All chefs are in charge of making sure that all kitchen workers are performing at a level required in a professional kitchen (FISHERS AT ORANGE BEACH MARINA). That means tasting food, consolidating food, labeling food, plating food and cleanliness of the kitchen, walk in, equipment and treating each other with respect.
• TRAINING AND SCHEDULING. All chefs are in charge of training new employees. The sous chef is in charge of creating the schedule.
• All chefs will serve as expeditor for the kitchen. All chefs are responsible for arranging tickets and calling orders so the customer receives it the order that it should be sent out. All chefs will control food quality by tasting food in daily line checks and tasting food as it is being plated by kitchen employees.
• QUALITY CONTROL. All chefs are responsible for ensuring that all food that leaves the kitchen is of the highest quality. The food is seasoned properly, the protein is cooked to the right temp, and the food is hot and presented in a clean and not sloppy. All chefs are responsible for the portion sizes being correct and the food is being platted in an attractive manner.
• This is a very important part of restaurant management, being a leader in the kitchen. The way you react to the day to day issues of the kitchen. You have to give respect to get respect. There is no room for bad attitudes in restaurants, remember be hospitable.

Work Remotely

• No

Job Type: Full-time

Pay: $40,000.00 - $60,000.00 per year

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Experience:

• management: 1 year (Preferred)
• Sous Chef: 1 year (Preferred)

License/Certification:

• ServSafe (Preferred)

Work Location: One location

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