Job Details

We are seeking a Sous Chef & Line Cook to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.

Position Summary:

To be a leader in the kitchen and oversee all kitchen staff and all food prepared. Ensure efficiency and quality from standardized recipes. Serv-safe certified, sanitation.

Responsibilities:

• Oversee day-to-day culinary operations
• Coordinate food and kitchenware orders
• Check freshness and quality of ingredients
• Assist in the development of menu items
• Standardize recipes and plate presentations
• Work with management to create a memorable experience for guests

Qualifications:

• Serv-safe certification required
• Previous experience in culinary arts, cooking, or other related fields
• Knowledge of cost and labor systems
• Execute and share all Food and Beverage Dept. policies and procedures.
• Interview and hire quality kitchen employees.
• Evaluate job performance and administer annual reviews of all kitchen employees.
• Administer corrective counseling actions regarding all kitchen employee’s job performance.
• Orders food & beverage supplies needed for all kitchens.
• Must be able to work every station and train employees for every station.
• Must be able to work as a kitchen employee and/or in the absence of a regular kitchen employee.
• Help control all food specifications: taste, appearance, presentation, portion control and quality.
• Ensure employee safety and sanitation procedures.
• Must display proper communication between all chefs and cooks regarding completion of all tasks.
• Must be able to use the property Systems for ordering.
• Must be able to do scheduling.
• Maintain a budgeted food cost and labor cost.
• Assist with the development of all menus and create new food items.
• Give direction and develop all kitchen supervisors.
• Assure that all kitchen employees follow proper dress codes.
• Oversee training of all kitchen employees.
• Visit with guests a minimum of five minutes every hour.
• Ensure that all Team Members are knowledgeable of and adhere to all Smoke On The Water Service Standards.
• Always conduct yourself in a professional manner by following the policies and procedures of Smoke On The Water.