Sous Chef at Jax Fish House & Oyster Bar

Boulder, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Jun, 26

Salary

75000.0

Posted On

08 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team Leadership, Food Preparation, Quality Control, Consistency, Flavor Execution, Plating, Efficiency, Cleanliness, Kitchen Management, Seafood Knowledge, Butchery, Budgeting, Costed Menus, Scheduling, POS/Toast Operation, ServSafe Manager Certified

Industry

Description

Benefits: 401(k) Bonus based on performance Competitive salary Employee discounts Flexible schedule Health insurance Opportunity for advancement Paid time off Profit sharing Training & development Vision insurance Wellness resources JAX FISH HOUSE & OYSTER BAR - SOUS CHEF Jax Fish House & Oyster Bar is hiring for an experienced and talented Sous Chef for one of the best restaurant brands in Colorado. We need a dynamic leader, self starter and disciplined partner to help us grow! We expect you to: Respect the food, and the team. Follow instructions and surpass expectations. When Chef is off, be the Chef. Have the pro skills and acumen to lead a team, build culture and execute consistently delicious food. Be unwaveringly particular about the highest standards of quality, consistency, flavor, plating and flat out deliciousness. Be efficient and clean and lead us to greatness! In due time, BECOME the Chef! Jax brings the coast to the coast-less. Inspired by the timeless fish houses of the East, West, and Gulf shorelines, we create incredible memories and share delicious food and drink with friends and family. We are a neighborhood seafood bar with a wild vibe of rocks popping, drinks shaking, pots and pans clattering from the counter bar, and laughter a happening. This is a scene you want to be a part of, and a spot you won’t want to leave. What you can expect: Competitive annual compensation ($68,000 - $75,000) Sick Pay 2 Weeks Vacation Medical, Dental & Vision Insurance Basic Life and AD&D Insurance Company Sponsored 401k Long Term Disability Insurance Employee Assistance Program Big Red F Restaurant Dining Discount Annual Education Budget This to be the best job you’ve ever had! What we expect: Sous Chef reports directly to and collaborates with the Chef and General Manager Knowledge and experience to contribute to the success of a busy kitchen Manage equipment and facilities Seafood knowledge - handling and butchery Cook great food, lead a great team, have fun doing it Minimum of 2 years in a food preparation position Basic finance skills with an understanding of weekly budgets, costed menus and schedules. Working knowledge of POS/Toast, Scheduling Software, Excel (spreadsheets), Google Suite and Electronic Order Entry ServSafe Manager Certified (we'll provide training!) Ability to handle the requirements of a Sous Chef's job which includes bending, reaching, standing for long periods of time and carrying and lifting heavy and really hot stuff. Must have the stamina to work five 8-9 hour shifts per week Flexibility to work nights, weekends and holidays Integrity, intelligence, honesty and a willingness to learn, dig in, and be world famous Equal Opportunity Employer: Your sexual, religious and political preferences are of no concern to us. Your humanity, kindness and ability to do your job better than anyone on the planet is what we are concerned with. Who we are: We are a collective of locally owned and fiercely independent restaurants and bars rooted in Boulder, Colorado. Our Mission: We Serve Delicious and Memorable Hospitality - OUR HOSPITALITY IS EVERYTHING WE DO Our Values: We are committed to the happiness of our guests, the success of our team, and the connection to our communities. Our Purpose: We are dedicated to creating outstanding memories and experiences for our guests around eating and drinking. www.bigredf.com

Responsibilities

The Sous Chef is expected to act as the Chef when the Chef is absent, leading the team, building culture, and consistently executing delicious food while maintaining the highest standards of quality and flavor. This role involves managing equipment, facilities, and contributing to the success of a busy kitchen under the direction of the Chef and General Manager.