Sous Chef Trainee
$50,440–$53,560 year
On-sitePittsford, New York, United States
Job Summary
Lead kitchen operations under mentorship while creating dishes, forecasting production lists, and prioritizing tasks to meet guest needs. Control ordering and product usage, manage inventory, and ensure all products are prepared with consistency, high quality, and eye-appealing presentation. Educate guests on cooking techniques, food safety, and featured products through specialty restaurant offerings, and offer food pairing suggestions. Participate in menu tastings and special events as required. Complete a cook test during the interview process. This accelerated training program spans 1-2 years to develop culinary skills and passion for the culinary arts.
Required Qualifications
- Must be 18 years or older
- 1+ years' experience working as a lead cook or equivalent in an upscale or fine dining restaurant
- Expert knife skills
- Ability to work under pressure
- Experience working across multiple kitchen stations
- Experience leading a culinary team
- Communication skills that motivate and develop the team
- Complete understanding of the kitchen operations
- Ability to accurately forecast restaurant and guest needs when planning production lists and prioritizing tasks
- Ability to lead kitchen operations
- Ability to control ordering and product usage
- Ability to ensure products are prepared with consistency, high-quality and are eye-appealing
- Ability to assist with controlling inventory and ordering supplies
- Ability to participate in menu tastings and special events, as required
- Must be available for Afternoon, Evening (Including Weekends)
- Must be able to work Full time
- Must be able to complete a cook test based on a prescribed menu
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