Sous Chef
Description:
The sous chef is responsible for both the quality and taste of the food that is served to our guests. This role must be able to deliver a high-quality guest experience, as well as display outstanding hospitality.
The sous chef must share a passion for food and the overall guest experience. An outstanding sous chef must have the ability to coach, train and develop the kitchen team to ensure that all food served meets the high standards that bartaco expects.
Key
Responsibilities:
Work closely with the executive chef to ensure the serving of quality food.
Ensure that the kitchen team properly follows all standards and procedures set forth by the company.
Supervise, coach, and guide the kitchen team as necessary.
Perform daily compliance checks including line, safety/sanitation.
Assist with inventory, ordering, and purchasing.
Maintain a clean and organized workspace.
Assist with the hiring and training processes of all kitchen teams.
Other duties as assigned.
Requirements:
Knowledge, Skills & Competencies Required:
1-3 years of culinary management experience.
A culinary arts degree is preferred, but not required.
Excellent cooking skills.
Flexible and adaptable to meet the needs of the team.
Attention to detail and problem-solving skills.
Physical Skills Required:
Able to tolerate long periods of time working on foot/standing up.
Able to lift and move objects up to 50 pounds.
Able to work in a kitchen environment that may result in exposure to heat or cold.Estimated Salary: $20 to $28 per hour based on qualifications.
The sous chef is responsible for both the quality and taste of the food that is served to our guests. This role must be able to deliver a high-quality guest experience, as well as display outstanding hospitality.
The sous chef must share a passion for food and the overall guest experience. An outstanding sous chef must have the ability to coach, train and develop the kitchen team to ensure that all food served meets the high standards that bartaco expects.
Key
Responsibilities:
Work closely with the executive chef to ensure the serving of quality food.
Ensure that the kitchen team properly follows all standards and procedures set forth by the company.
Supervise, coach, and guide the kitchen team as necessary.
Perform daily compliance checks including line, safety/sanitation.
Assist with inventory, ordering, and purchasing.
Maintain a clean and organized workspace.
Assist with the hiring and training processes of all kitchen teams.
Other duties as assigned.
Requirements:
Knowledge, Skills & Competencies Required:
1-3 years of culinary management experience.
A culinary arts degree is preferred, but not required.
Excellent cooking skills.
Flexible and adaptable to meet the needs of the team.
Attention to detail and problem-solving skills.
Physical Skills Required:
Able to tolerate long periods of time working on foot/standing up.
Able to lift and move objects up to 50 pounds.
Able to work in a kitchen environment that may result in exposure to heat or cold.Estimated Salary: $20 to $28 per hour based on qualifications.
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