souschefhiring.jpgCAREERS AT Smoke on the Water

 

 

Why work for a franchise when you can work with family, slingin' Drinks, BBQ and Music ON OKAUCHEE LAKE?

 

SOUS CHEF


Salary Range: $40k-75k
 

We are seeking a Sous Chef & Line Cook to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.

Position Summary:

To be a leader in the kitchen and oversee all kitchen staff and all food prepared. Ensure efficiency and quality from standardized recipes. Serv-safe certified, sanitation.

Responsibilities:

  • Oversee day-to-day culinary operations
  • Coordinate food and kitchenware orders
  • Check freshness and quality of ingredients
  • Assist in the development of menu items
  • Standardize recipes and plate presentations
  • Work with management to create a memorable experience for guests

Qualifications:

  • Serv-safe certification required
  • Previous experience in culinary arts, cooking, or other related fields
  • Knowledge of cost and labor systems
  • Execute and share all Food and Beverage Dept. policies and procedures.
  • Interview and hire quality kitchen employees.
  • Evaluate job performance and administer annual reviews of all kitchen employees.
  • Administer corrective counseling actions regarding all kitchen employee’s job performance.
  • Orders food & beverage supplies needed for all kitchens.
  • Must be able to work every station and train employees for every station.
  • Must be able to work as a kitchen employee and/or in the absence of a regular kitchen employee.
  • Help control all food specifications: taste, appearance, presentation, portion control and quality.
  • Ensure employee safety and sanitation procedures.
  • Must display proper communication between all chefs and cooks regarding completion of all tasks.
  • Must be able to use the property Systems for ordering.
  • Must be able to do scheduling.
  • Maintain a budgeted food cost and labor cost.
  • Assist with the development of all menus and create new food items.
  • Give direction and develop all kitchen supervisors.
  • Assure that all kitchen employees follow proper dress codes.
  • Oversee training of all kitchen employees.
  • Visit with guests a minimum of five minutes every hour.
  • Ensure that all Team Members are knowledgeable of and adhere to all Smoke On The Water Service Standards.
  • Always conduct yourself in a professional manner by following the policies and procedures of Smoke On The Water.

 

To apply , call/text us at (262) 305-5637 or Apply Online

 

 

 

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