Three Oaks Hospitality
Three Oaks Hospitality is looking to hire an organized and knowledgeable
Sous Chef
to manage our kitchen, mentor and train staff, and serve as a replacement in team members' absence. To ensure success, you should be creative, service-orientated, and level-headed.
Supervisory Responsibilities:
Kitchen Management
: Oversee food preparation, plating, and service to maintain consistency and quality.
Staff Training
: Mentor and train junior chefs, ensuring adherence to kitchen standards.
Inventory & Cost Control : Manage ingredient sourcing, food costs, and waste reduction.
Health & Safety Compliance : Ensure proper sanitation, food handling, and adherence to safety regulations.
Duties/Responsibilities:
Plan and direct food preparation and culinary activities
Estimate food requirements and food/labor costs
Supervise kitchen staff’s activities
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Performs other duties as assigned.
Essential Cooking Skills
Advanced Knife Techniques
: Precision cutting for fine dining presentation.
Sauce & Stock Mastery : Ability to create complex, balanced sauces and broths.
Plating & Presentation : Expertise in elegant, refined plating techniques.
Specialty Cuisine Focus
: Deep knowledge of modern and classic techniques across multiple cuisines.
Required Skills/Abilities:
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Communication and leadership skills
Keep up with cooking trends and best practices
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Background Requirements
Culinary degree or equivalent professional experience.
Minimum
3-5 years
in a professional kitchen, preferably in fine dining.
Strong leadership, organizational abilities, and expertise in high-end cooking techniques.
Valid Food Manager Certificate
Physical Requirements:
Ability to traverse all parts of the restaurant quickly.
Prolonged periods sitting at a desk and working on a computer.
Must be able to lift 25 pounds at times.
Benefits:
Generous paid time off
Medical, dental, vision, life
401(k) with company match
Employee Discount
Referral Program
Flexible Schedule
Paid Training
Free Parking
#J-18808-Ljbffr
Sous Chef
to manage our kitchen, mentor and train staff, and serve as a replacement in team members' absence. To ensure success, you should be creative, service-orientated, and level-headed.
Supervisory Responsibilities:
Kitchen Management
: Oversee food preparation, plating, and service to maintain consistency and quality.
Staff Training
: Mentor and train junior chefs, ensuring adherence to kitchen standards.
Inventory & Cost Control : Manage ingredient sourcing, food costs, and waste reduction.
Health & Safety Compliance : Ensure proper sanitation, food handling, and adherence to safety regulations.
Duties/Responsibilities:
Plan and direct food preparation and culinary activities
Estimate food requirements and food/labor costs
Supervise kitchen staff’s activities
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Performs other duties as assigned.
Essential Cooking Skills
Advanced Knife Techniques
: Precision cutting for fine dining presentation.
Sauce & Stock Mastery : Ability to create complex, balanced sauces and broths.
Plating & Presentation : Expertise in elegant, refined plating techniques.
Specialty Cuisine Focus
: Deep knowledge of modern and classic techniques across multiple cuisines.
Required Skills/Abilities:
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Communication and leadership skills
Keep up with cooking trends and best practices
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Background Requirements
Culinary degree or equivalent professional experience.
Minimum
3-5 years
in a professional kitchen, preferably in fine dining.
Strong leadership, organizational abilities, and expertise in high-end cooking techniques.
Valid Food Manager Certificate
Physical Requirements:
Ability to traverse all parts of the restaurant quickly.
Prolonged periods sitting at a desk and working on a computer.
Must be able to lift 25 pounds at times.
Benefits:
Generous paid time off
Medical, dental, vision, life
401(k) with company match
Employee Discount
Referral Program
Flexible Schedule
Paid Training
Free Parking
#J-18808-Ljbffr