Charlie’s of Lincroft is looking for an experienced Sous Chef to join our growing culinary team. Following the Executive Chef’s specifications, guidelines and expectations, the ideal candidate will assist in the daily production of menu items and daily specials as well as being seed as a leader to a team of dedicated line cooks.
Responsibilities
- Fill in for the Executive Chef in planning, ordering, and directing food preparation when necessary
- Expediting food during lunch and dinner service
- Resolve any issues that arise and seize control of any problematic situation during the day-to-day operations of the kitchen
- Work line shifts when required
- Preparing and excecuting Banquet Event Orders (BEO's)
- Assist in the preparation, and execution of all menu items
- Ensure that the kitchen operates in a way that meets our time and quality guidelines
- Order supplies to stock inventory appropriately
- Comply with and enforce sanitation regulations and safety standards
- Helping with monthly inventory counts
- The Sous Chef will need to maintain a calm and professional demeanor while working in a high-pressure environment and is expected to maintain a positive attitude with all team members throughout their shift
Skills
- Progressive experience as a Sous Chef with upscale, high volume establishments
- Executing upscale/fine dining plate presentations with a high level of attention to detail
- Impeccable time management and organizational skills while working under pressure
- Meat/fish butchery and fabrication
- Ability to adapt and work independently while a maintaining a positive and professional approach with coworkers and customers
- Understanding of current cooking methods, trends, and ingredients
- Excellent track record of kitchen and staff management
- Accuracy and speed in the handling of emergency situations and providing informed solutions
- Familiarity with industry’s best practices
- Working knowledge of various computer software programs (MS Office Suite, restaurant management software, Aloha POS)
- Degree or Certificate from a Culinary School is preferred
- ServSafe Certification is a plus
Job Type: Full-time
Pay: $60,000.00 - $70,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Pay rate:
Shift:
- 10 hour shift
- 12 hour shift
- Day shift
- Night shift
Supplemental pay types:
Weekly day range:
- Every weekend
- Monday to Friday
Work setting:
- Casual dining restaurant
- Fine dining restaurant
Experience:
- Sous Chef: 3 years (Preferred)
- Restaurant: 3 years (Required)
Work Location: In person