Chef de Cuisine

Job Type: Sous Chef

Bites & Bashes is seeking a highly proactive, experienced Sous Chef to assist the Executive Chef in leading high-volume catering and café operations. S/he will ultimately be charged with managing the back of house, with unrelenting quality standards for cuisine and cleanliness, and will demand excellence through high-detail coaching.

THE RESPONSIBILITIES:

· Supervise the performance, attendance, attitudes, appearance, and conduct of the culinary team.

· Must be able to professionally communicate with all team members and clients.

· Maintain and reinforce cleanliness and safe and sanitary food handling techniques. Reinforce clean as you go.

· Interview, hire, process references and new hire paperwork to company standard for all direct report staff in compliance with state and federal laws and company policy.

· Train staff to adhere to company standards.

· Sets specific goals and objectives for all the employees supervised and ensure all are met.

· Establish and communicate performance criteria to all employees.

· Control direct labor costs associated with the kitchen staff: create weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues.

· Provide high-volume hands-on support.

· Plan and price menus.

· Order food products according to business demands with meticulous attention to budgeting and waste.

· Manage FIFO.

· Assist in recipe development and writing of recipe cards.

· Manage high-volume food production for catering and cafe in line with brand standards.

· Maintain financial goals.

· Remain at or below target food cost.

· Enforce workstation and equipment safety and cleanliness.

· Ensure proper equipment operation and maintenance.

· Utilize strong analytical and problem-solving abilities.

· Demonstrate time and work load management abilities.

THE REQUIREMENTS:

· Able to work flexible hours and days, including weekends and holidays.

· Willing to work events when necessary.

· Two year culinary arts degree preferred.

· Minimum of two years experience as a Sous Chef.

· Catering or hotel banquet industry work experience; demonstrating progressive career growth and a pattern of exceptional performance.

· Knowledge of food safety, sanitation, food products, and food service equipment.

· Previous experience maintaining professional and respectful work environment.

· Must possess a high level of creativity and quality standards.

· Must have current California State Food Managers Card prior to applying.

· Must have a valid driver’s license.

THE REWARDS:

· Competitive compensation package

· Benefits based on experience

· Exceptional meal and discount dining program

· Fun-loving company culture