Sous Chef at Sustainable Restaurant Group

Seattle, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Sep, 26

Salary

75000.0

Posted On

02 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

BOH Operations, Team Supervision, Inventory Management, Quality Control, Staff Training, Food Safety, Sanitation Standards, Sushi Preparation, Fish Breakdown, Knife Skills, Profit And Loss Knowledge, Critical Thinking, Scheduling, Hospitality Management, Kitchen Management

Industry

Food and Beverage Services

Description

Description Bamboo Sushi is a restaurant of purpose. Through our food, our service, and our spirit, we are offering an experience that seeks to inspire. Hiring for Sous Chef at Bamboo Sushi, University Village in Seattle. Opportunities available for growth across Seattle and Portland. Apply to find out more about Sous Chef and Executive Chef openings! Offering: Competitive Salary: $70,000 - $75,000 / year + 10% Bonus potential Quarterly Bonus Potential Great Benefits, including Health Insurance options and Life Insurance Employee Assistance Program Vacation Time 401(k) Employee Discounts Opportunities for Advancement and Education within the Company Responsibilities: Work with the Chef team, providing supervision and coordination for BOH Operations. Ensure a culture of positivity and accountability. Act as Manager on Duty in absence of Executive Chef and Sous Chef, executing the schedules as written. Validate completion of opening/closing duties. Ensure the back of house executes high standards for a safe and hospitable guest experience. Ensure food is prepared, cooked, and executed under company standards with responsibility for food inventory. Assist the Chef team to properly maintain ordering, inventory, quality control, and scheduling. Execute training systems for new hire ands current team members at a high level. Maintain a clean and organized workstation by always practicing safe and sanitary food handling. Follow company policies, state and food safety and sanitation standards. Additional duties may apply. Qualifications: 2 years of related culinary experience, working in a high-volume, full-service kitchen 6 months of supervisor or management experience, leading a BOH team required Sous Chef experience preferred Sushi experience preferred, with knowledge of sushi products, fish breakdown, knife cuts, and production of rice, roles, and nigiri Working knowledge and/or exposure to kitchen and service standards, procedures, and functions Knowledge of kitchen management and profit and loss Ability to lead and think critically, exercising independent judgment and discretion in day-to-day performance of job duties Valid Food Handlers Card required Environment Work is performed primarily in and out of restaurant setting with public contact and frequent interruptions. Physical The person in this position needs to occasionally or frequently: Maneuver about inside the restaurant/office to access food/beverage items, machinery, and other restaurant equipment Ability to lift, carry, push, and/or pull light to heavy amounts of weight up to 50lbs Operate basic office equipment Operate basic restaurant equipment Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc. Be able to exchange accurate information while communication with customers Be able to distinguish different tastes, i.e., sweet and bitter flavors. Work in a noisy/distracting environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to qualified individuals with disabilities in all aspects of the employment process and to perform the essential functions. If reasonable accommodation is needed, please contact the HR Department.

Responsibilities

Supervise back-of-house operations and ensure high standards of food preparation and guest experience. Manage inventory, scheduling, and staff training while maintaining a safe and sanitary environment.