Sous Chef

About Old Pueblo Cantina: Old Pueblo Cantina is a vibrant and bustling restaurant dedicated to serving authentic and innovative Sonoran cuisine. We pride ourselves on using fresh, high-quality ingredients and creating a warm, welcoming atmosphere for our guests. Our team is passionate about delivering exceptional culinary experiences and fostering a collaborative, supportive work environment. Job Summary: We are seeking a talented and motivated Sous Chef to join our kitchen team at Old Pueblo Cantina. The Sous Chef will play a crucial role in assisting the Executive Chef in all aspects of kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. The ideal candidate will be a skilled leader, a creative problem-solver, and possess a strong passion for culinary excellence. Responsibilities: Kitchen Leadership and Management: Assist the Executive Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating. Supervise and train kitchen staff, ensuring adherence to recipes, standards, and sanitation guidelines. Manage inventory, ordering, and receiving of food and supplies. Maintain a clean, organized, and safe kitchen environment. Assist in scheduling and managing kitchen staff. Culinary Excellence: Prepare and cook menu items to the highest standards of quality and consistency. Contribute to menu development and special event planning. Ensure proper food handling and storage procedures. Maintain a strong understanding of culinary techniques and ingredients. Ensure proper execution of all recipes, and maintain the companies standard of plate presentation. Team Collaboration and Communication: Foster a positive and collaborative work environment. Communicate effectively with kitchen staff, front-of-house staff, and management. Assist in resolving kitchen-related issues and challenges. Work closely with the Executive Chef to ensure a smooth service. Operational Efficiency: Monitor food costs and minimize waste. Ensure efficient kitchen flow and service. Maintain and troubleshoot kitchen equipment. Adhere to all health and safety regulations. Qualifications: Minimum of 3 years of experience as a Sous Chef or in a similar culinary leadership role. Proven track record of culinary excellence and leadership skills. Strong knowledge of Mexican/Sonoran cuisine and culinary techniques. Excellent communication, organizational, and problem-solving skills. Ability to work effectively in a fast-paced, high-pressure environment.     Culinary degree or equivalent experience preferred. Valid food handler's certification. Ability to work nights, weekends, and holidays.

Created: 2025-03-05