Trenasse’ is seeking an experienced Sous Chef to join our team of talented food service professionals. Trenasse’ strives to exceed guest’s expectations and lead the market with a chef-focused vision. If you are seeking a challenging career in an upbeat environment that offers the opportunity to advance, then Trenasse’ is the place for you.
The Sous Chef will assist the Chef de Cuisine in directing and supervising all aspects of day-to-day operations in the kitchen. This individual will excel in his/her teaching and training ability and have the patience and knowledge to lead a culinary operation to achieve excellence in all aspects of the kitchen operation. This individual will be the liaison between the kitchen and the hospitality managers from a day-to-day operational standpoint.
JOB DESCRIPTION:
- To oversee & teach the cuisine of Trenasse'
- Insure the top level of sanitation & product rotation/ freshness
- Live and preach our core values & TEAM PHILOSOPHY
- Ladies and gentlemen serving ladies and gentlemen
- BE Chef Driven and professional in everything we do
- Stimulate lives with Teamwork, development, & environment
- BE Leaders in our market
- Exceed the customer expectations
SUMMARY OF RESPONSIBILITIES:
- Display behaviors and actions that reflect the Trenasse' culture
- Act with integrity, honesty and maturity
- Create a fun learning atmosphere in a positive and team-oriented environment
- Direct and maintain culinary operations on a day-to-day basis
- Ensure that all facets of culinary operations are meeting or exceeding established standards
- Foster a positive and growth-cultivating work environment
- Maintain high standards of safety and sanitation
- Supervise all food preparation activities
- Maintain excellence in food quality by upholding all recipe and product specifications
- Forecast food and labor costs and maintain each within budget parameters
- Create schedules
- Conduct inventory and place orders and process deliveries
- Set a positive example. Your attitude will reflect on the entire team, and a happy team equals happy guests! Skills and Requirements
- Must be at least 18 years of age
- Minimum of two years of full-service restaurant management experience and/or culinary degree
- Prior experience as a Sous Chef a plus
- Strong working knowledge and understanding of functioning restaurant kitchens
- Ability to write recipes and understand product costing
- Solid understanding of professional cooking and knife handling skills
- Professional communications skills
- Ability to work in a team environment
- Basic understanding of P&Ls
- Basic computer knowledge
BENEFITS: 80% Company Subsidized Health Insurance
Paid Time Off