SOUS CHEF

Description Sous Chef Like the look of this opportunity Make sure to apply fast, as a high volume of applications is expected Scroll down to read the complete job description. Location: Little Ruby's, Brooklyn, NY - New Restaurant Opening! Salary: $70,000 - $75,000 About Us Little Ruby's is thrilled to expand its signature style and exceptional cuisine to Brooklyn! We pride ourselves on creating memorable dining experiences for our guests. We are looking for a talented and passionate Sous Chef to help lead our back-of-house operations and contribute to the success of our new location. Job Overview As a Sous Chef, you will oversee the daily activities of back-of-house operations, ensuring high standards of safety, quality, and efficiency. Your leadership will guide the culinary team, ensuring consistency and excellence in every dish while fostering a culture of hospitality and professionalism. Key Responsibilities Operational Oversight: Supervise back-of-house operations to ensure a clean, safe, and efficient kitchen environment. Team Development: Interview, hire, train, and develop back-of-house employees, fostering growth opportunities for team members. Guest Experience: Ensure all culinary creations meet guest needs, preferences, and quality standards. Compliance: Maintain adherence to Department of Health regulations and company sanitation standards. Menu Management: Possess in-depth knowledge of all recipes and menus. Organize and develop new recipes for menu items and specials. Inventory Control: Manage purchasing, inventory, and payroll systems to optimize kitchen operations. Service Excellence: Execute regular service, catering, take-out, and off-premise events to ensure quality and timeliness. Equipment Maintenance: Oversee the repair and replacement of equipment and ensure all mechanical systems comply with federal, state, and local ordinances. Leadership: Lead pre-service and training meetings, ensuring communication and alignment across the team. Standards Enforcement: Ensure consistent expediting standards and back-of-house employee compliance with company policies and procedures. Problem-Solving: Address and resolve kitchen challenges, collaborating with team members to maintain smooth operations. Qualifications Experience: Minimum of 2-3 years of culinary supervisory or management experience in a high-volume kitchen setting. Education: Associate degree in Culinary Arts (or equivalent work experience) preferred. Skills: Strong menu planning, problem-solving, team-building, and leadership skills. Proficiency in Microsoft Office, POS systems, and related technologies. Physical Requirements: Ability to stand, bend, lift (up to 50 lbs.), and perform tasks involving repetitive motion in a fast-paced environment. Schedule Flexibility: Availability to work varying shifts, including evenings, weekends, and holidays. What We Offer Competitive salary Opportunities for growth and professional development A collaborative and supportive work environment If you're a dedicated culinary professional with a passion for leading teams and creating exceptional dishes, we'd love to hear from you! #J-18808-Ljbffr

Created: 2025-01-15