Sous Chef- New Haven at Barcelona Wine Bar

New Haven, Connecticut, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Jul, 26

Salary

68000.0

Posted On

15 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food preparation, Kitchen management, Staff supervision, Food safety, Hygiene standards, Menu building, Time management, Active listening, Culinary techniques, Computer skills, Expo process management, Hospitality

Industry

Restaurants

Description

Description Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table. Responsibilities: Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen Handle volume and stress with poise and finesse Organize and manage the expo process in the kitchen Uphold the standard of high-quality food above all else Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate Skills: Share the passion for food, wine and the guest experience Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours Excellent time manageability skills Active listening and learning skills Ability to teach techniques and strategies to those under you Basic computer skills for menu building Working Conditions Be able to withstand the pressure and strain of working in close quarters Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion Work with hot, cold, and hazardous equipment Education/Experience: 1-3 years of high volume kitchen experience Culinary degree preferred

Responsibilities

The Sous Chef is responsible for planning and directing food preparation while supervising kitchen staff to ensure high standards of quality and presentation. They must also monitor hygiene and food safety standards throughout all stages of the cooking process.