Descripción de la oferta
ph3Description /h3 pWorking directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table. /p h3Responsibilities: /h3 ul liCommit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience /li liWork with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision /li liMonitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen /li liHandle volume and stress with poise and finesse /li liOrganize and manage the expo process in the kitchen /li liUphold the standard of high-quality food above all else /li liUnderstand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate /li /ul h3Skills: /h3 ul liShare the passion for food, wine and the guest experience /li liAbility to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours /li liExcellent time manageability skills /li liActive listening and learning skills /li liAbility to teach techniques and strategies to those under you /li liBasic computer skills for menu building /li /ul h3Working Conditions /h3 ul liBe able to withstand the pressure and strain of working in close quarters /li liHours may vary if Chef must fill in for his/her colleagues or if emergencies arise /li liPosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion /li liWork with hot, cold, and hazardous equipment /li /ul h3Education/Experience: /h3 ul li1-3 years of high volume kitchen experience /li liCulinary degree preferred /li /ul /p #J-18808-Ljbffr
