Sous Chef at BARDENAY OF BOISE LLC

Garden City, Idaho, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jul, 26

Salary

24.0

Posted On

04 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Professional cooking, Knife handling, Food safety, Sanitation, Inventory management, Personnel management, Leadership, Problem-solving, Teamwork, Communication, Menu planning, Staff training, Cost control, Quality control, Time management

Industry

Food and Beverage Services

Description

Description Did you know Bardenay was the first restaurant and distillery in the nation? We pride ourselves on quality and fresh food, top-of-the-line booze, and a place where you can be a team! To succeed together, we value employee ideas, opinions, and input. One primary benefit of an employee-owned company is that we all have a vested interest in the success of Bardenay. Are you a team player, highly motivated, and passionate about your work? Then choose to work for Bardenay! Top perks: Offer of medical, dental, and vision insurance on day 1!! Enjoy a complimentary meal while working and end your shift with one complimentary beer or cocktail and a $1 beer or half-off cocktail! Bardenay is 100% employee-owned which means you can get shares annually! We are closed on Christmas, Thanksgiving, and the Fourth of July. Plus, it’s a paid holiday! Monthly $100 Bardenay gift card! As a Sous Chef, you are Responsible for all food production and maintaining food quality and sanitation standards. Manage personnel and inventory to ensure the timely and high-quality execution of our menu for our guests. Follow the written schedule to maintain labor costs at or below 18% of food sales or 11% of total sales. General Responsibilities Plans with the Chef and cooks all the daily specials, soups, and nightly dinner specials. Ensure each station is scheduled appropriately for both the expected volume of business and staff proficiency. Maintains the highest sanitary standards, enforces Idaho food code, and holds a ServSafe manager certification. Maintain proficiency in all stations. Ensure staff is trained appropriately for their specific role. Organize walk-ins, cover dates, and neatly store all the leftover products that are reusable. Ensures that assigned work areas and equipment are clean and sanitary during shifts. Maintain consistent ticket times and plate presentations. Notifies the Chef of expected shortages. Supervises the daily production of food, cost of food, and labor. Maintain portion and quality control of the food menu. Maintains neat professional appearance and observes personal cleanliness rules at all times. Supervises all other day and night kitchen employees. Interacts with the General Manager, Assistant Manager, Bar Manager and wait staff to ensure food production consistently exceeds the expectations of guests. Motivate and positively lead staff by example. Manage conflict by open fair problem-solving approaches. Retain staff by being a Leader, not a Boss. Requirements Job Qualifications Experience/ Knowledge: Basic understanding of professional cooking and knife handling skills. Understanding and knowledge of safety, sanitation, and food handling procedures. Previous prep or line cook experience. Skills/Aptitudes: Professional communication skills are required. Ability to take direction. Ability to work in a team environment. Ability to work calmly and effectively under pressure. Must have problem-solving abilities, be self-motivated, and organized. Commitment to quality service, and food and beverage knowledge. ADA Information Physical Requirements: Ability to speak and hear. Close and distance vision. Frequent walking with some standing at times. Will walk for long periods of time, possibly extended distances. Frequently lifts/carries up to 25 lbs. Occasionally lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Able to reach hands and arms in any direction and kneel and stoop repeatedly.

Responsibilities

The Sous Chef is responsible for overseeing daily food production, maintaining quality and sanitation standards, and managing kitchen personnel. They also handle inventory, labor costs, and ensure the timely execution of the menu.