Sous Chef In Training

3 months ago

Lebanon, United States 1830 Chophouse Full time
Job DescriptionJob DescriptionBenefits:
  • Bonus based on performance
  • Company parties
  • Competitive salary
  • Employee discounts
  • Flexible schedule
  • Free food & snacks
  • Free uniforms
  • Opportunity for advancement
  • Paid time off
  • Training & development

1830 Chophouse is a premier fine dining restaurant dedicated to delivering exceptional culinary experiences. Our commitment to quality, service, and community sets us apart. We are seeking a professional and experienced Sous Chef to join our team and be the second in command in our kitchen, following the Executive Chefs specifications and guidelines.

Position Overview:
The Sous Chef will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers satisfaction. The successful candidate will assist in the preparation and design of all food, produce high-quality plates, ensure the kitchen operates in a timely manner, and fill in for the Executive Chef as needed.

Key Responsibilities:


  • Food Preparation and Design: Help in the preparation and design of all food items, ensuring high quality in both presentation and taste.
  • Kitchen Operations: Ensure that the kitchen operates efficiently and meets our quality standards.
  • Leadership: Fill in for the Executive Chef in planning and directing food preparation when necessary.
  • Problem Solving: Resourcefully solve any issues that arise and take control of any problematic situations.
  • Staff Management: Manage and train kitchen staff, establish working schedules, and assess staff performance.
  • Inventory Management: Order supplies to stock inventory appropriately.
  • Compliance: Comply with and enforce sanitation regulations and safety standards.
  • Professionalism: Maintain a positive and professional approach with coworkers and customers.
Qualifications:


  • Proven experience as a Sous Chef or relevant role in a fine dining restaurant.
  • Understanding of various cooking methods, ingredients, equipment, and procedures.
  • Excellent record of kitchen and staff management.
  • Accuracy and speed in handling emergency situations and providing solutions.
  • Familiar with industrys best practices.
  • Working knowledge of various computer software programs (MS Office, restaurant management software, POS).
  • Culinary school diploma or degree in food service management or related field.
Compensation:


  • Competitive salary based on experience.
  • Benefits package including health insurance and paid time off.
Reports To:


  • Executive Chef & Sous Chef

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