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Sous Chef- 's Prime Steakhouse

Bloomin' Brands

Sous Chef- 's Prime Steakhouse
Boston, MA Entry-Level Paid

Responsibilities

Sous Chef- Fleming's Prime Steakhouse -Boston, MA Restaurant Management SOUSC22562 Apply with LinkedIn * * Posted: December 28, 2018 * Full-Time * Boston, MA, USA Boston, MA, USA +0 more less Job Details Description In 1998, restaurateurs Paul Fleming and Bill Allen opened the first Flemings Prime Steakhouse & Wine Bar in Newport Beach, California. They created a new kind of steakhouse, one with an atmosphere that was stylish, lively and inviting an inspired, contemporary evolution of an American classic. From the beginning, Flemings has always featured the very finest aged prime beef and fresh seafood with service that is both gracious and indulgent. Our award-winning Flemings 100, offering 100 premium wines served by the glass, is an industry benchmark. With a menu featuring Small Plates, generous sides, decadent desserts and an innovative Bar Menu, Flemings has raised the standard of steakhouse dining to a whole new level. Our promise at Flemings is to make every guest visit a memorable celebration of exceptional food, wine and personalized service. At Flemings, we are committed to celebrating the diversity that has always been one of the core strengths of our business. We thrive from the special kind of energy that comes when talented Associates with diverse backgrounds, experiences and perspectives achieve success by working hard, working smart and working together in the spirit of Flemings high standards of excellence. POSITION SUMMARY Responsible for the daily operations of the kitchen, by providing professional leadership and direction to the culinary personnel by ensuring that all recipes, food preparations and presentations meet the restaurant's specifications and commitment to quality. ESSENTIAL DUTIES * Responsibilities include coaching and counseling employees in conjunction with the Chef Partner. * Assist in ideation of menu items to be featured on the Chefs Table menu. * Ensures that the operational basics and standards are adhered to with total commitment and passion by providing direction and guidance to all heart of the house associates: line checks, testing, training, recipe adherence, expo management, cook times, etc. * Directs and checks the progress of the prep staff, checking for quality and consistency on food preparation. * Works side by side with line cooks daily. * Supervises the set-up and food production areas within the kitchen to maximize productivity and minimize waste. * Checks and balances product inventory from previous day of business, places food and supply orders. * Enforces safety and sanitary practices and maintenance for the Kitchen. * Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances; ensures all health inspections meet required state standards. * Checks all culinary equipment and sets them up for daily use. Keeps kitchen, dish, and storage areas clean and organized. REQUIREMENTS Experience/Skills: * High school diploma or GED required. * Culinary certificate preferred, but not required. * 2+ years of kitchen experience working in polished casual/fine dining restaurant. * ServSafe sanitation certification preferred, but not required. Qualifications Skills Preferred Verbal Communication Advanced Restaurant Back of House Advanced Time Management Intermediate Inventory Management Intermediate Team Building/ Collaboration Intermediate Behaviors Required Team Player: Works well as a member of a group Preferred Leader: Inspires teammates to follow them Enthusiastic: Shows intense and eager enjoyment and interest Dedicated: Devoted to a task or purpose with loyalty or integrity : Motivations Preferred Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization Peer Recognition: Inspired to perform well by the praise of coworkers Self-Starter: Inspired to perform without outside help : Education Required High School or better. Experience Required 3 years: Experience in a polished casual/fine dining restaurant Licenses & Certifications Preferred ServSafe Sanitation Cert

Industry

Hospitality