Coop De Ville Sous Chef - Richard DeShantz Restaurant Group

1. We are looking for candidates who are committed and hard-working to join our team at Coop De Ville. They like being part of a close-knit group, and enjoy the excitement that comes from working under pressure. We hope to find team-oriented candidates who want to be with us long-term, and are interested in growing their skills and responsibilities in the future.

Requirements:

-Must have open availability including evenings and weekends
-2+ years experience working in a high-volume restaurant environment
-Passion for excellence, superior service standards, and a positive attitude with a team player mindset
-Ability to work under pressure
-Love of exceptional food and drink
-Must be able to stand, walk, and move during the entire shift including frequent bending and stooping

· Supporting the head chef in the general running of the kitchen.

· Managing the kitchen staff

· Leading a team of chefs in cooking and preparing meals, including checking food quality, and overseeing cooking techniques.

· Training junior chefs.

· Designing / helping the head chef to create food menus.

· Working within specified budgets.

· Ensuring the kitchen meets high standards of quality.

· Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.

· Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.

· Being the voice of the kitchen when communicating with waiters and bar staff.

· Ordering supplies

· Managing inventory and keeping control of stock.

· Organizing produce and ensuring strict adherence to food hygiene regulations.

· Supervising all food preparation.