As a Sous Chef at Brewery Bhavana, you will be working alongside the Executive Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. The Sous Chef ensures successful delivery of high-quality, cost-effective dishes are delivered by the kitchen team to the guest. This role ensures production of high-quality plates both design and taste wise, ensuring that the kitchen operates in a timely way that meets our quality standards. You must have culinary and managerial skills to play a critical role in maintaining and enhancing our Guest’ satisfaction.
Sous Chef is the second in command in our kitchen, following our Chef’s specifications and guidelines. You must have culinary and managerial skills to play a critical role in maintaining and enhancing our Guest’ satisfaction.

REQUIREMENTS

• Minimum of 5 years as a Sous Chef.
• Requires at least 3 years of kitchen management.
• Culinary Science Degree (preferred).
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Teamwork-oriented with outstanding leadership abilities.
• Understanding of various cooking methods, ingredients, equipment, and procedures.
• Excellent record of kitchen and staff management.
• Accuracy and speed in handling emergency situations and providing solutions.
• Familiar with industry’s best practices.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS).

SUMMARY

Job Type: Full-time
Pay: $55,000-75,000/year depending on experience. Upon receiving a successful performance evaluation, you will be eligible to participate in our bonus compensation program.

EXPERIENCE LEVEL:

• 3-5 years

• Help in the preparation and design of all food and drinks menus.
• Produce high quality plates both design and taste wise.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Fill in for the Executive Chef in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Manage and train kitchen staff, establish working schedule and assess staff’s performance.
• Order supplies to stock inventory appropriately.
• Supervises food preparation and presentation to ensure quality and restaurant standards.
• Works with Executive Chef and General Manager to maintain kitchen organization, staff skills and abilities are at an acceptable level, provide training opportunities for kitchen staff professional development.
• Verifies food storage meet standards and are consistently well managed.
• Minimizes waste and recommends improvements for kitchen systems and procedures.
• Ensure all safety and food handling guidelines are always followed (ServSafe Certification a plus - can be taken internally).
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.