Sous Chef

2 weeks ago

Southfield, United States Hidden Gem Restaurant Full time $2,000 - $2,200
Hidden Gem Restaurant is looking for a full-time Sous Chef.

Duties and Responsibilities:
  • Pleases customers by providing a pleasant dining experience.
  • Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.
  • Executes cold food production in accordance with standards of plating guide specifications.
  • Attends to the detail and presentation of each order.
  • Places and expedites orders.
  • Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
  • Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
  • Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard *Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.
  • Stores leftovers according to established standards.
  • Coordinates daily food supply inventory for the restaurant. Submits order to supervisor.
  • Assists with receipt of deliveries.
  • Contributes to daily, holiday, and theme menus in collaboration with a supervisor.
  • Ensures smooth operation of restauran  services during the absence of supervisor.
  • Maintains cleanliness and sanitation of equipment, food storage, and work areas.
  • Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.
  • Assists with orienting new employees to their work area.
  • Listens to customer complaints and suggestions and resolves complaints.
  • Implements suggestions within the parameters of the position and refers more complex concerns to the supervisor.
  • Instructs personnel in the use of new equipment and cleaning methods and provides efficient and effective methods of maintaining the work area.
  • Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

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