Sous Chef

Sous chefs at King have many pots on the fire, both literally and figuratively. They are stewards of our daily-changing menu, dynamic kitchen team, and culture of commitment and curiosity. We are looking for an active learner, patient teacher, and excellent communicator. Sous chefs are involved in daily ordering, menu development and event organization; respect for regional French and Italian culinary traditions and seasonal produce is a must. We're seeking an enthusiastic, dynamic Sous Chef to join our tight-knit management team. You'll work closely with our chefs and cooks to execute the culinary vision of the restaurant by overseeing all aspects of the kitchen. At King, we value continuous improvement, respect to team and produce, commitment and hard work   Team, Leadership, Culture  Develop kitchen team culture on the line and in prep and foster an environment of pro-active problemsolving, continuous improvement, DOH complaince, enjoyment of cooking  Maintain thoughtful working relationships with kitchen and dining room leaders and team members throughout service. Manage line and prep cooks; teach, coach, monitor and discipline with the help of your management peers. Attend daily team meetings to debrief on all the day's challenges.  Act as an ambassador for the restaurant in all apsects of your day.  Financial  Learn and oversee systems food cost management and engage in decision-making with fellow managers about vendors and pricing.  Oversee ordering, price comparison, and stock levels to maximise cost efficiency and stock rotation. Operational  Promote and practice safe work habits, identify and resolve potential safety hazards immediately, document and reports accidents.  Oversee line cook and prep cook duties, training, development and attendance.  Oversee kitchen cleanliness and develop rigorous cleaning practices and systems, ensuring all Department of Health standards at met.  Place daily food orders, develop relationships with suppliers and a knowledge of seasonal offerings. Spearhead systems; if you can think of a more efficient way to do something, we want to use your expertise and implement it.  Expedite and run the line during very busy lunch and dinner services with an eye towards communication, timeliness and quality.  Compensation Details $65,000.00 - $75,000.00 Benefits and Perks:Partial Health Insurance, Dental Insurance, Paid Time Off, Commuter Benefits, Dining Discounts Required Skills Team Leadership Culinary Management Proactive Problem Solving Continuous Improvement Safety Management Training and Development Ingredient Sourcing Quality Control

Created: 2024-10-19