What are the responsibilities and job description for the Sous Chef position at Arva?
The Sous Chef is responsible for providing overall leadership, creating a consistent positive environment while maintaining the highest degree of quality in both service and product. This includes overseeing recipe development, item costing, product specification, sourcing, implementation of new menus and on-going quality assurance processes and systems.
This position has a compensation range of $75,000 - $80,000 a year.KEY RESPONSIBILITIES
Assist Chef de Cuisine, Executive Sous Chef, and other Sous Chef in all aspects of kitchen procedures and food & beverage to ensure excellence in service and product
Devise innovative product offerings for the restaurant
Formulate and implement procedural guidelines, policies and standards pertaining to the restaurant
Guide and support culinary team in the implementation and adherence of kitchen standards, processes & systems
When greeting your team make sure they are in good spirits and ready to work
Adhere to all guidelines in the employee handbook
Set up and sanitize workstations
Ensure all food items are properly stored and easily accessible
Supervise food and cooling room temperatures
Accept or reject ingredients from suppliers
Remember that we have an open kitchen, maintain a clean, orderly, and sanitized kitchen
Check all station mise en place (sauces, proteins, and produce)
Do random sanitation and temperature checks on each station
Check reservation book and prepare staff
Ensure the team to be on line for kitchen line up
At end of shift the entire line must be scrubbed and wiped down, including the top of the line, this is a team effort
Fill out prep list
Do freezer pull
All mise en place pans rotated, wrapped and dated
Check out with FOH manager before going home
Perform other task or projects as assigned by management
REQUIRED EXPERIENCE AND QUALIFICATIONS
Culinary associate degree or apprenticeship in culinary arts preferred, and at least 2 years in a supervisory level in a luxury restaurant or hotel setting
Ability to train, guide and coach line cooks and new hires
Strong teamwork and communication skills
Able to work long shifts in a fast paced environment
Flexibility to work shifts, weekends, nights, and holidays
Food Safety certified
Able to be organized, manage time wisely and work with little to no direct supervision
Very high attention to detail
Sensitive to cultural nuances
Able to handle a multitude of tasks in an intense, fast paced environment
Ability to maintain a clean and professional appearance as per company policies
Ability to stand for extended periods of time
Multi-lingual is a plus
Salary : $75,000 - $80,000