JOB DESCRIPTION

Butchie’s Restaurant is looking for a skilled and passionate Senior Sous Chef to join our fast-paced kitchen team. In this role, you’ll work under our Executive Chef to manage daily kitchen operations while upholding exceptional standards in food quality, presentation, and cleanliness. We’re seeking a creative leader who thrives under pressure and is dedicated to culinary 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

Application question(s):

• How many years have you worked as a Sous Chef

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