Sous Chef
On-siteMission Viejo, California, United States
Job Summary
Lead a high volume, scratch kitchen culinary team with food prep and execution of menu items, procedures, and recipes, providing clear direction throughout the shift. Ensure guest satisfaction through memorable culinary experiences while developing, mentoring, and inspiring your culinary team to continue learning. Manage scheduling, interviewing, and hiring, providing feedback to staff and recognition. Maintain product quality standards through regular line checks and engage in prep and line cooking activities as needed. Accountable for following state safety and sanitation guidelines and contributing to building sales and maximizing financial success. Assist with cost control and food inventories as directed by the Executive Chef. Requires 2+ years of culinary experience, ability to lift up to 50 lbs, and operation of kitchen equipment including a wok and slicer.
Required Qualifications
- 2+ years of prior culinary or restaurant experience
- Exposure to managing inventory, cost of goods and overall control of financials
- Experience working in a hands-on, fast paced, high volume environment
- Experience mentoring and training hourly team members
- Must be able to stand and walk for periods of eight to ten hours in length each shift
- Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift
- Must be able to lift up to 50 lbs
- Must be able to operate kitchen equipment including a wok, mixer, slicer, and buffalo chopper
- Must be able to use knives appropriately and maintain their integrity
- Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen
Desired Qualifications
- Bilingual in English and Spanish
- Experience working in casual or upscale dining
- Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols
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