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Sous Chef (Old |Market)
Upstream Brewing Co.
514 S 11th St
compensation:
24 - 30 per hour salary offered 50-70k
employment type:
full-time
experience level:
mid level
job title:
Sous Chef
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Hiring full AND part-time staff
Upstream Brewing Company is now taking applications for kitchen positions. We are looking for friendly, loyal, accurate, and outgoing people who want to be a part of a team oriented environment. We offer great benefits, solid management, and a fun atmosphere to work in.
Position Summary:
All kitchen employees must be able to work in a fast-paced environment while working efficiently to ensure that all products produced is the highest quality possible. To be successful in this position an individual needs to have knowledge of proper sanitation and safe use of all kitchen equipment.
*Being able to communicate in Spanish with the kitchen staff is a requirement.
Tasks:
1. Obtain assigned job duties at the start of shift.
2. Meet all station prep requirements.
3. Communicate prep requirements beyond your control to prep chefs and/or managing Chef(s) on duty.
4. Delegating the completion of all cleaning requirements before end of shift as well as extra cleaning projects.
5. Work in high temperatures up to 120 degrees.
6. Work shifts up to 10 hours.
7. Be able to lift at least 50 lbs.
Culinary duties
Station preparation: Setting up and preparing a specific kitchen station for service, including gathering all necessary ingredients and equipment.
Food preparation and cooking: Preparing, cooking, and plating dishes according to the restaurant's quality standards and recipes. This may involve a variety of skills, such as butchering, sautéing, or preparing sauces.
Quality control: Monitoring the presentation and taste of all dishes leaving their station to ensure consistency and high quality.
Menu and recipe development: Assisting the head chef and sous chef in creating and testing new menu items or refining existing recipes.
Management and operational duties
Supervising and training junior staff: Overseeing the work of prep cooks and line cooks assigned to their station, providing training and guidance in that every dish plated is consistent when busy or slow.
Inventory and stock management: Monitoring inventory for their section, ordering new supplies, and ensuring proper stock rotation to minimize waste.
Maintaining hygiene and safety standards: Enforcing and following strict health and hygiene protocols in their work area, including cleaning and sanitizing equipment and surfaces.
Collaboration and communication: Working with other the sous chef to ensure a smooth, efficient, and timely service, especially during peak hours.
- Principals only. Recruiters, please don't contact this job poster.