We are looking for a professional and talented Sous Chef to be the second in command in our kitchen, following our Executive Chef specifications and guidelines. The employee will employ its culinary and managerial skills to play a critical role in maintaining and enhancing our customers’ satisfaction. Position may involve some administrative duties.

Helps in the preparation and design of all food and drinks menus.
Assists Executive Chef and Director of Food & Beverage in planning menus.
Produces high quality plates both design and taste wise.
Ensures that the kitchen operates in a timely way that meets our quality standards.
Helps in the preparation and design of all food and drinks menus.
Produces high quality plates both design and taste wise.
Ensures that the kitchen operates in a timely way that meets our quality standards.
Fills in for the Executive Chef in planning and directing food preparation when necessary.
Resourcefully solves any issues that arise and seize control of any problematic situation.
Manage and train kitchen staff, establish working schedule and assess staff’s performance.
Orders supplies to stock inventory appropriately.
Complies with and enforce sanitation regulations and safety standards.
Maintains a positive and professional approach with coworkers as well as customers.
Develops key talent and provide coaching when needed to employees.

Requirements

Bachelor’s degree in culinary management.
Strong organizational, analytical, verbal, and written communication skills.
Long hours and sometimes required.
High Volume Experience
Seafood Knowledge
Strong grasp of professional management
Physical requirements: The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds

Benefits

Competitive Salary: $60,000 USD
TN Visa provided
Flight from home city to USA
3 months Housing w/rent
10 days of PTO during first year after 3 months
Insurance plans

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