Sous Chef | Elk Avenue Food & Beverage | Now Hiring

compensation: Salary ($70k - $80k)
employment type: full-time
job title: Sous Chef
Culinary Agents is working with the team at Elk Avenue Food & Beverage to connect them with talented hospitality professionals.

Elk Avenue Food & Beverage - Now Hiring: Sous Chef

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CLASSIFICATION: Exempt / Supervisor of People Sous Chefs report to the Executive Sous Chef(s), the Executive Chef(s), the Director of Culinary Operations, and the Director of Operations. There may be certain shifts or days when a Sous Chef is the ranking Back of House employee on site. A Sous Chef may be solely responsible for maintaining standard daily operations during those times.

POSITION OVERVIEW Sous Chef is a management position. A Sous Chef’s primary responsibilities are to plan, prepare, and provide high-quality service in food preparation and production for menu items and specials. Sous Chefs are expected to train, supervise, and develop the performance of all Cooks and Stewards. Sous Chefs are also responsible for maintaining organization, cleanliness, and sanitation in all food-related work areas and for all kitchen equipment.

Sous Chefs will be expected to:
● Manage the culinary staff and kitchen areas.
● Maintain complete knowledge of correct use and maintenance of equipment.
● Maintain complete knowledge of and compliance with all company policies and procedures.
● Attend and contribute to culinary meetings. 
● Maintain complete knowledge of and compliance with all proper food handling practices dictated by the local Health Department and Company Policies.
● Maintain a complete understanding of scheduling, ordering, and inventory.

● Must be able to focus, communicate, and lead 100% of the time
● Must be capable of standing, walking, climbing, sitting, bending, twisting, stooping, stretching, and lifting for the duration of each shift
● Must be able to work in and move efficiently through a crowded environment
● Must be capable of continuous standing and motion
● Must be mentally flexible and capable of responding to changing priorities and duties
● Must be able to adjust to fluctuations in work pace and business volume
● Must be capable of lifting a minimum of 30lbs

● Fast-paced with extensive contact with people
● Extreme temperature fluctuation
● Exposure to hot food, hot liquids, hot plates, hot surfaces, and hot equipment
● Exposure to restaurant equipment and cleaning products
● Exposure to loud background noise 

● Prior culinary leadership experience
● Ability to work all stations in a kitchen
● Ability to compute basic mathematical calculations
● Strong written and oral skills in English
● Food Manager Certification
● Versatility, discipline, organization, work ethic, and ability to work within a team
● Computer skills needed to use email, share drives, word processing, spreadsheets, recipe management software, and inventory management software
● Flexible schedule: able to work mornings, evenings, and weekends, as well as holidays and other busy times as dictated by business needs
● The ability to communicate in Spanish is appreciated

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of employees so classified. All employees may be required to perform duties outside their regular responsibilities occasionally, as needed. I have been informed regarding all of the information as described throughout this job description.
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post id: 7764367678


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