Sapporo-Stone Brewing
Summary
Sous Chefs are responsible for the consistent planning, production, preparation, and prompt delivery of great-tasting food and beverages. This individual manages all kitchen functions including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, and plate presentation; proficiency in controlling labor costs, food costs, and sanitation and cleanliness. Sous Chefs will uphold and model our Core Values and Company Standards to achieve exceptional success and incredible fan experience. Responsibilities
Successfully lead, train, guide, delegate, and support all Kitchen Team Members. Oversee the preparation of a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and various kitchen equipment. Supervise shifts by effectively communicating labor/service needs and updates with other managers, kitchen team, peers, crew members, events department, and fans. Occasionally assist management with all aspects of the recruiting process, and kitchen personnel as appropriate. Occasionally assist management with team member onboarding. Conduct development, coaching and performance feedback/reviews regularly. Ensure all recipe and kitchen specifications and standards for each menu item, practice, and procedure adhere to outlined team and company expectations. Maintain sufficient levels of food pars, inventory, and station-specific products, including rotation of stock. Lead teams to ensure all opening and closing duties are completed to outlined standards. Collaborate with kitchen team members, event crew, front of house crew members, and management to deliver an exceptional fan experience each shift. Support Event Chef and crew members with event menu specifications and execution. Train and demonstrate required skills related to all stations within the kitchen line to meet service needs and expectations. Comply with all health, sanitation, and safety regulations at federal, state, county, and municipal levels. Maintain a clean and sanitary workstation area and equipment. Ensure quality, accuracy, timeliness, and consistency of each menu item to guarantee a positive food experience. Collaborate with the Kitchen Manager on ordering or requisition of food products and other kitchen supplies. Monitor quality and quantity of items from vendors and report issues to vendor and management. Maintain proper storage, labeling, dating, and inventory levels for food products; minimize waste and shrinkage. Foster a motivational environment with open and effective communication for an outstanding team experience. Requirements
High School Diploma or GED. Culinary degree or equivalent preferred. At least 4 years of related experience and/or training as a Sous Chef in a high-volume operation with sales in excess of $4M; or equivalent combination of education and experience. Proficiency with Microsoft Excel, Word, PowerPoint, and Outlook. ServSafe and/or San Diego County Food Handlers Manager Card. Occasional travel to events and other bistro locations. Sapporo-Stone Brewing is an equal employment opportunity employer and does not discriminate against applicants or employees because of race, color, religion, national origin, sex, age, citizenship status, disability, genetic information, sexual orientation, or gender identity or expression. Sapporo-Stone Brewing hires and promotes individuals based on their qualifications for the job to be filled. Sapporo-Stone Brewing seeks to build a culturally diverse staff where differences are valued and respected. Women, minorities, individuals with various abilities, veterans, LGBTQ+ and intersectional individuals are encouraged to apply.
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Sous Chefs are responsible for the consistent planning, production, preparation, and prompt delivery of great-tasting food and beverages. This individual manages all kitchen functions including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, and plate presentation; proficiency in controlling labor costs, food costs, and sanitation and cleanliness. Sous Chefs will uphold and model our Core Values and Company Standards to achieve exceptional success and incredible fan experience. Responsibilities
Successfully lead, train, guide, delegate, and support all Kitchen Team Members. Oversee the preparation of a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and various kitchen equipment. Supervise shifts by effectively communicating labor/service needs and updates with other managers, kitchen team, peers, crew members, events department, and fans. Occasionally assist management with all aspects of the recruiting process, and kitchen personnel as appropriate. Occasionally assist management with team member onboarding. Conduct development, coaching and performance feedback/reviews regularly. Ensure all recipe and kitchen specifications and standards for each menu item, practice, and procedure adhere to outlined team and company expectations. Maintain sufficient levels of food pars, inventory, and station-specific products, including rotation of stock. Lead teams to ensure all opening and closing duties are completed to outlined standards. Collaborate with kitchen team members, event crew, front of house crew members, and management to deliver an exceptional fan experience each shift. Support Event Chef and crew members with event menu specifications and execution. Train and demonstrate required skills related to all stations within the kitchen line to meet service needs and expectations. Comply with all health, sanitation, and safety regulations at federal, state, county, and municipal levels. Maintain a clean and sanitary workstation area and equipment. Ensure quality, accuracy, timeliness, and consistency of each menu item to guarantee a positive food experience. Collaborate with the Kitchen Manager on ordering or requisition of food products and other kitchen supplies. Monitor quality and quantity of items from vendors and report issues to vendor and management. Maintain proper storage, labeling, dating, and inventory levels for food products; minimize waste and shrinkage. Foster a motivational environment with open and effective communication for an outstanding team experience. Requirements
High School Diploma or GED. Culinary degree or equivalent preferred. At least 4 years of related experience and/or training as a Sous Chef in a high-volume operation with sales in excess of $4M; or equivalent combination of education and experience. Proficiency with Microsoft Excel, Word, PowerPoint, and Outlook. ServSafe and/or San Diego County Food Handlers Manager Card. Occasional travel to events and other bistro locations. Sapporo-Stone Brewing is an equal employment opportunity employer and does not discriminate against applicants or employees because of race, color, religion, national origin, sex, age, citizenship status, disability, genetic information, sexual orientation, or gender identity or expression. Sapporo-Stone Brewing hires and promotes individuals based on their qualifications for the job to be filled. Sapporo-Stone Brewing seeks to build a culturally diverse staff where differences are valued and respected. Women, minorities, individuals with various abilities, veterans, LGBTQ+ and intersectional individuals are encouraged to apply.
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