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Sous Chef

Hiring Deadline: Open until filled
Position updated on:
Zip Code: 92008
Industry: All
Employer: Chandler's Restaurant
Job Tracking ID: 1379608416
Job Description:


SUMMARY:

The Sous Chef will quickly amass an in-depth familiarity with the kitchen's operations so that they may fill in for the Chandler's Restaurant Chef when needed and assist them in resolving any problems that may arise on the job.

Plan and manage the restaurant kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.


ESSENTIAL FUNCTIONS:

1. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.

2. Asst in attracting, retaining and motivating the employees while
providing a safe environment; hire, train, develop, empower,
coach and counsel, conduct performance and salary reviews,
resolve problems, provide open communication vehicles and
discipline and terminate as appropriate.

3. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

4. Asst in developing, recommending, implementing and managing the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.

5. Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

6. Execute and promote safety to minimize liabilities and related expenses.

7. Perform special projects and other responsibilities as assigned.


Knowledge, Skills and Abilities:

Education: 2+ years of post high school education or equivalent education and experience

Experience: 3-5 years' experience.


Skills/Abilities:

Requires advanced knowledge of the principles and practices within the food profession.
Experiential knowledge required for management of people and/or complex problems and food and beverage management.
Requires good oral and written communication skills.
Excellent leadership abilities and positive demeanor.
Exceptional guest service skills.
Must hold a San Diego County Food Handler's Card.


Employee Type: Full-Time, Part-Time
Compensation: DOE

Restaurant Jobs Description

Cooks

The most important factor to consider when hiring a cook is experience. Preferably, experience in the style of food you will be serving. Cooking candidates should express an enthusiasm for the food you plan to serve. If a cook is professionally trained, be sure that they can handle the speed of a busy kitchen as well as produce delicious dishes. Food safety, such as a Serve Safe certification is also a plus. While cooks don’t need to be as personable as the wait staff or hostess, they should be someone who can work as part of team and be reasonably polite.

Wait Staff

If you are expecting a high paced, quick turnover rate each day, you need someone who can move fast. However, if the view of your restaurant is quiet, intimate, and slow-paced, such as fine dining, then you need someone who is comfortable that type of atmosphere. When interviewing for wait staff positions, ask each candidate what their strengths are. A server should be knowledgeable of the type of food you serve, as well as have a basic familiarity of wine and mixed drinks.

Host

The general job of a restaurant host is to meet, greet, and seat customers. Therefore it is an excellent entry-level job for someone without a lot of restaurant experience (or any). The host should be friendly and courteous, and also know how to handle rushes, waiting lines. A host should be an organized person who is comfortable multi-tasking.

Bartender

This position is often tops on the front-of-the house job ladder. To be a great bartender (and that is the only type you should hire) a person must have a wide knowledge of mixed drinks, be friendly to both customers and staff and be a good listener. Great bartenders can give quality, attentive service to their own customers, while still getting the staff their drinks. Honesty is another important requirement. The bartender handles a lot of cash each shift and you need to be able to trust that he or she will not siphon any off the top.

Dishwasher

This is usually an entry-level position in the business. While dishwashing isn't the most desirable job in a restaurant, it is one of the most important. It's always a good idea to be a little nicer to your dishwashers-- give them a free meal or a tip after a particularly busy night to keep them from walking off in the middle of a shift. Because, if they walk, there is a good chance the owner may have to finish the job! If an employee can stick out a few months in the dish pit, then they are worth bringing up through the ranks, since nothing else will help build character the way dishwashing does.

Busboy (also referred to as a Busser)

Often, the first promotion a dishwasher gets is to busboy. This position is ideal for a high school student. The busboy is a gopher of sorts. His main job is to bus the dining room tables, however he can be conscripted by the cooks to fetch ingredients that are running low, or by wait staff to help make desserts or salads. The bartender may have a busser restock his coolers, if he doesn't have his own bar-back. Bussing positions are an excellent way to gain exposure to all parts of the restaurant business, and a good transition to either a front of the house or back of the house position.