Full-Time Sous-Chef
Job Description
A social Enterprise startup in Redwood City is seeking a mature and skilled Sous Chef to become part of an ambitious startup.
You should have at least 5 years supervisory/mentoring experience in a café, restaurant or large venue dealing with ordering, scheduling, sanitation, managing prep and employees. We seek someone who has patience, excellent knife, cooking skills and can run a line during service during peak times.
Working closely with the Executive Chef, you will develop and train cooks, prep cooks and other positions. You will work on recipe development and testing as well as executing meal service.
Currently this position is scheduled from Monday Through Friday, currently no evenings, but subject to change, we offer a competitive starting salary with benefits. As well as a growing opportunity with a very exciting project.
We seek someone to start soon and will respond to your resume as quickly as possible.
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Two nonprofits, CALSO, a nonprofit developing innovative social business models in California, based on Groupe SOS’ expertise (a 30-year old French social enterprise) and JobTrain, a 50 year old Bay Area nonprofit with significant culinary workforce training expertise, are launching a joint-venture social enterprise that includes a “for-profit, for-good” restaurant in the Spring 2015. The restaurant will be open for breakfast and lunch, and will offer fresh, local and organic meals at affordable prices. The restaurant’s social mission is to provide individuals with barriers to traditional employment with full-time contract positions, and a work environment conducive to learning skills necessary for success in the culinary field.
We anticipate that the restaurant opening will be followed by the launch of a related organic catering service. We are looking for a Sous-Chef to assist the Managing Chef in both the cafe and catering efforts.
You can learn more about the founding organizations at:
http://www.calso.co/
http://www.jobtrainworks.org/
POSITION RESPONSIBILITIES
Reporting to the Managing Chef, the Sous-Chef is responsible for daily food preparation and will also assist in menu elaboration, staff supervision as well as ensuring guest satisfaction and profitability.
Production Management
In conjunction with the Managing Chef:
– Manage a day-to-day operation of the kitchen;
– Coordinate food production schedules;
– Develop menus;
– Ensure adherence to recipes and product specifications;
– Ensure highest level of food quality, taste and presentation;
– Establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities; Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.
– Complete daily food orders based upon scheduled banquet events and projected levels of business.
Staff Management
– Managing interns;
– Train kitchen staff on all new menus;
– Maintain effective working relationship with building management staff;
– Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards;
– Establish and require strict adherence to health department, operations, sanitation and food handling guidelines;
– Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns, work to resolve problems;
– Comply with Standards of Service and assists in assuring the same from all kitchen employees;
– Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
POSITION QUALIFICATIONS
Experience
– Previous practical management or supervisory experience in a restaurant or in the catering sector required.
License/Qualifications
– Food Handlers managers permit required.
Skills/Competencies/Attributes
– Intermediate understanding of professional cooking and knife handling skills;
– Understanding and knowledge of safety, sanitation and food handling procedures;
– Commitment to quality service, food and beverage knowledge.
Additional Skills/Competencies/Attributes
– Professional communication skills;
– Strong organizatinal skills ;
– Ability to take direction;
– Ability to work in a team environment;
– Ability to work calmly and effectively under pressure and with a diverse workforce;
– Must have problem solving abilities, be self-motivated and organized;
– Must be able to work nights, weekends and some holidays;
– Must be able to speak, read and understand basic cooking directions.