Apply for this Job | Save this Job | Find Similar Jobs

Sous Chefs

Hiring Deadline: Open until filled
Position updated on:
Zip Code: 85351
Industry: All
Employer: Royal Oaks
Job Tracking ID: 1382798429
Job Description:
Under the supervision of the Executive Chef, plans, organizes and directs the daily activities of the kitchen staff and food production. Ensures efficient operation of all kitchen areas, including food preparation and production, sanitation, and supervising kitchen staff.

Major Duties and Responsibilities:
Purchases food, disposables, equipment and chemical supplies through approved vendors and with the use of systematic order guide system that identifies par levels, amounts on hand and amounts to be ordered, oversees the receiving of products ordered and checks orders to ensure proper quality, quantity and condition.

Instructs, guides, and trains cooking staff on proper preparation methods, recipe ingredients, maintains an accurate daily production record system that dictates the amounts of all items to be prepared and served by the kitchen staff, monitors the amount of leftovers and makes adjustments for future quantities to prepare, based on anticipation, past history, and personal knowledge.

Knowledge and Skills:
Has a minimum of five years of experience in a culinary field including high volume food service
Has in-depth knowledge of all aspects of food and beverage service.
Has extensive knowledge of food and supply purchasing, preparation, and display.
Has ability to work under pressure and meet deadlines.
Has computer proficiency-- Microsoft Word/Excel, Outlook and Internet
Is organized, able to multi-task, think creatively and adapt to different situations.
Has clear speaking voice, and is fluent in English. Being bilingual would be a plus.
Has ability to speak, work and interface with all levels of co-workers, residents, guests and employees.
Demonstrates excellent customer service.

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

Restaurant Jobs Description


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.


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.


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.


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.