Sous Chef
Job Description
Job Description
The Sous Chef position is about:
Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager.
Responsible for accurate creation and presentation of all food items served to guests.
Insure quality and accuracy in preparation of all menu items.
Butcher all proteins.
Execute all paperwork associated with Chef position.
Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members.
Manage back of house labor, meeting Perry’s goals and guest requirements.
Responsible for ordering, stocking and managing inventory levels and quality.
Must maintain a professional and welcoming attitude while at work.
Requirements
Job Type: Full-time
Pay: $55,000.00 – $70,000.00 per year
Benefits:
401(k)
401(k) matching
Dental insurance
Disability insurance
Employee assistance program
Employee discount
Flexible schedule
Flexible spending account
Health insurance
Life insurance
Paid time off
Vision insurance
Physical Setting:
Fine dining restaurant
Schedule:
Day shift
Evening shift
Holidays
Monday to Friday
Night shift
Weekend availability
Experience:
Culinary experience: 2 years (Preferred)
Cooking: 2 years (Preferred)
Salary ranges from $65,000.00 to $70,000.00 (Compensation is commensurate with skill, education and experience)
