SOUS CHEF - STEPHANIE'S
Company: Tastes On the Fly
Location: East Boston
Posted on: May 16, 2022
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Job Description:
Description:
POSITION TITLE: SOUS CHEFREPORTS TO: EXECUTIVE CHEFSUMMARY:Under
the direction of the Executive Chef, the Sous Chef, is responsible
for supporting all culinary operations including the oversight of
the day-to-day kitchen, and restaurant production, operations and
sanitation aspects of culinary and stewarding services throughout
the facility. This key role will help lead and support kitchen
staff in menu preparation and meeting goals in restaurant sales and
operations. The position works closely with the Executive Chef and
General Manager to ensure overall success of the Culinary
Operation.Ideal candidates are industry professionals who are self
motivated and confident, have a proven ability to lead and support
staff, are well-versed in restaurant operations, and are willing to
bring creative solutions to the table.WHO WE ARE: Tastes On The Fly
started was founded with the opening of two Il Fornario Caffe del
Mondos at San Francisco International Airport. The company expanded
in the early 2000's by four restaurant entrepreneurs and, it has
grown into of the world's leading boutique airport dining
operators. We provide high-quality, local authentic experiences in
an airport setting.Our Culture and Mission is: Every team member,
everyday Every guest, every time. We possess a passion for food &
beverage and are Ambassadors to the local food scene. We partner
with highly regarded chefs and artisan producers. We provide
genuine hospitality vs service.ESSENTIAL DUTIES:These are essential
functions and the percentages are estimates only.30% - Working the
line: Preparation and plating of all menu items5% - Cleaning of the
line and work areas on a consistent basis and ensuring staff does
the same15% - Preparation of base items, i.e. sauces, portioning
goods, ingredient processing, etc.5% - Conduct regular food safety
and sanitation inspections and Workplace Safety Inspections15% -
Expediting food from the front line5% - Inventory, ordering and
stocking of supplies10% - Training new employees and coaching
current staff including sous chefs5% - Coordination of repair and
maintenance10% - Administrative duties including manager log
entries, invoice coding and staff documentationOTHER:Willingness
and ability to commit the necessary time and effort to achieve
operation objectives. Maintain regular and prompt attendance in
conformation with company standards and policies. Personnel with
irregular attendance may be subject to disciplinary action, up to
and including termination of employment. Consistent time and
attendance is essential to the successful operation of the
department.Maintain a professional demeanor with co-workers and
guests at all times. Maintain a professional and hygienic
appearance at all times. Lead by example setting a high standard
for yourself and others.Due to the seasonal nature of the
restaurant industry and limited number of managerial personnel,
chefs may be required to work varying schedules to accommodate the
business needs of the restaurant.Upon employment, all employees are
required to fully comply with the Company's rules and regulations
for the safe and efficient operation of its business, including but
not limited to adherence to the provisions of the Employee Manual,
IIPP and Food Safety practices. Employees who violate these rules
and regulations may be subject to disciplinary action, up to and
including termination of employment.
Requirements:
REQUIRED KNOWLEDGE AND ABILITY:Individual must posses the following
knowledge, skills and abilities and must be able to demonstrate
that they can perform the essential functions of the position.
Keywords: Tastes On the Fly, Boston , SOUS CHEF - STEPHANIE'S, Hospitality & Tourism , East Boston, Massachusetts
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