JOB DESCRIPTION

Butchie’s Restaurant is seeking an experienced and passionate Senior Sous Chef to join our dynamic kitchen team. The Senior Sous Chef will work closely with our Executive Chef to oversee the daily operations of the kitchen, ensuring the highest standards of food quality, presentation, and hygiene are maintained. This role requires strong leadership, creativity, and a commitment to excellence.

Key Responsibilities:

• Menu Development:
• Collaborate with the Executive Chef to create and update menus.
• Develop new specials and refine existing recipes.
• Kitchen Operations:
• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Ensure all dishes are prepared to the highest quality standards.
• Manage inventory and order supplies as needed.
• Maintain a clean, organized, and safe kitchen environment.
• Team Leadership:
• Lead and motivate the kitchen staff, fostering a positive and collaborative work environment.
• Train and mentor junior chefs and kitchen staff.
• Schedule and manage kitchen staff shifts to ensure adequate coverage.
• Quality Control:
• Conduct regular quality checks on all food items and ensure consistency in taste and presentation.
• Monitor and enforce food safety and sanitation standards.
• Address and resolve any issues related to food quality or kitchen operations.
• Cost Management:
• Assist in managing kitchen budgets and controlling food costs.
• Optimize food and labor costs while maintaining high-quality standards.
• Track and minimize waste.
• Customer Service:
• Interact with guests as needed to ensure satisfaction with their dining experience.
• Address any customer concerns or complaints promptly and professionally.

Qualifications:

• Proven experience as a Sous Chef or Senior Sous Chef in a high-volume restaurant with a minimum of 3 years SOUS CHEF EXPERIENCE.
• Success working in a FAST PACED, BUSY kitchen.
• Strong knowledge of culinary techniques, food products, and kitchen equipment.
• Excellent leadership and communication skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Creative and innovative approach to menu development and food presentation.
• Understanding of food safety and sanitation regulations.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Education:

• Culinary degree or equivalent professional experience preferred

Job Type: Full-time
Pay: $22.00-$25.00 per hour

Benefits:

• Casual dress
• Discounted or free food
• On-site parking

Experience:

• sous chef: 3 years (required)

Work Location: In perso

• Menu Development:
• Collaborate with the Executive Chef to create and update menus.
• Develop new specials and refine existing recipes.
• Kitchen Operations:
• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Ensure all dishes are prepared to the highest quality standards.
• Manage inventory and order supplies as needed.
• Maintain a clean, organized, and safe kitchen environment.
• Team Leadership:
• Lead and motivate the kitchen staff, fostering a positive and collaborative work environment.
• Train and mentor junior chefs and kitchen staff.
• Schedule and manage kitchen staff shifts to ensure adequate coverage.
• Quality Control:
• Conduct regular quality checks on all food items and ensure consistency in taste and presentation.
• Monitor and enforce food safety and sanitation standards.
• Address and resolve any issues related to food quality or kitchen operations.
• Cost Management:
• Assist in managing kitchen budgets and controlling food costs.
• Optimize food and labor costs while maintaining high-quality standards.
• Track and minimize waste.
• Customer Service:
• Interact with guests as needed to ensure satisfaction with their dining experience.
• Address any customer concerns or complaints promptly and professionally