Chef de Cuisine
Work along side Executive Chef/Owner of East Bay, upscale, casual, high volume, South American fare establishment.
Successful candidates will possess a minimum of 3 years experience in similar, high volume setting including:
- Excellent leadership and communication skills
- Ability to thrive in high-pressure environment
- Training/managing/assisting up to 15 staff
- Opening and closing kitchen
- Enforcing best practices for safety and sanitation at all times
- Strong line cook skills preparing a variety of meat, poultry, seafood and vegetables by portioning, battering, breading, seasoning and/or marinating for cooking in broilers, ovens, grills, fryers and other kitchen equipment
- Preparing mother sauces from recipe
- Ensuring food meets the highest standards including handling, storing, and rotating products properly
- Managing (or Familiar with?) inventories, stocktaking and placing orders
- Communicating feedback from restaurant staff and patrons to make improvements/resolve issues
- Performing other duties as assigned by Executive Chef/Owner
- High school diploma or equivalent; Culinary school diploma an advantage
- Approximately 60 hours per week
Benefits:
- Competitive salary starting at $80k depending on experience
- 1 week paid vacation per year
- Medical insurance available
- 1.5% salary bonus to be paid biannually, contingent on performance and achieving budget
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