What are the responsibilities and job description for the Sous Chef position at Dining On The Edge?
This job was posted by https://idahoworks.gov : For more information,
please see: https://idahoworks.gov/jobs/2479939
Sous Chef:
We are seeking a full-time talented and motivated Sous Chef to join our
culinary leadership
team. The ideal candidate is passionate about high-quality cuisine,
thrives in a fast-paced
kitchen, and is ready to support the Executive Chef in delivering
exceptional dining experiences.
This role is perfect for a creative, hands-on chef who excels in team
mentorship, kitchen
organization, and maintaining exceptional standards
If you enjoy a collaborative, positive kitchen environment and take
pride in both craftsmanship
and leadership, this role may be a strong fit.
Essential Duties
Support the Executive Chef (EC) in daily kitchen operations including
food preparation,
menu planning, and maintaining quality kitchen standards.
Maintain a positive work environment by working and communicating in a
courteous and
professional manner with all guests, co-workers and vendors.
Maintain awareness of all state & federal sanitation procedures and
industry food safety
practices.
Be fully trained and capable in all back-of-house roles, and ready to
step onto the line
whenever needed. Early on, a significant portion of this position will
involve hands-on line
cooking.
Train and support kitchen staff, ensuring full compliance with food
safety regulations and
maintaining a clean, organized, and sanitary work environment.
Prepare and execute high-quality dishes with consistent flavor, texture,
and presentation.
Supervise assigned stations during service to maintain efficient and
seamless kitchen
operations.
Contribute to the preparation of entrees, sauces, and specialty items,
guaranteeing that
all food meets the restaurants quality and presentation standards.
Track and manage inventory, place orders as needed, and monitor food
costs to support
effective budget control and profitability.
Partner with the Executive Chef to develop new dishes and specials,
integrating seasonal
ingredients and responding to guest trends and preferences.
Verify the quality and presentation of all plates before they leave the
kitchen, ensuring
each dish upholds the restaurants culinary standards.
Lead daily and periodic deep-cleaning efforts to maintain a safe,
sanitary, and well-
organized kitchen at all times
Minimum Qualifications
2 years of professional kitchen experience.
At least 1 year of experience supervising or leading others in a
professional setting.
Ability to effectively lead and motivate kitchen staff, promoting a
positive and productive
work environment
Strong knowledge of culinary techniques, including sauting, roasting,
sauce preparation,
ingredient handling, kitchen equipment, and plating standards
Excellent written and verbal communication skills to effectively
coordinate with kitchen
staff and front-of-house teams.
Proven ability to manage high-pressure service periods and handle
unexpected
challenges with efficiency and professionalism.
Experienced in high volume food production, with a solid understanding
of quality-
focused kitchen operations.
Highly dependable, with a consistent record of punctuality, reliability,
and follow-through
in a fast-paced work environment
Strong numerical skills to manage ingredient ordering, calculate recipe
quantities, and
determine proper portion sizes.
Food Handlers Permit or must be able to obtain within 6 weeks
Ability to stand for long periods of time and lift up to 50 pounds with
or without
accommodation
Willingness to work all shifts including evenings, weekends, and
holidays depending on
the restaurants hours of operation
Preferred Skills And Qualifications
Formal culinary education or equivalent experience in a professional
kitchen.
3 years of professio nal kitchen experience
Why Work at The Edge:
Competitive pay
Full-time employees (30 hours per week) accrue PTO based on hours
worked, up to 40
hours annually.
Uniforms provided
\*The Edge is an Equal Opportunity Employer. All qualified applicants
will receive consideration for employment
without regard to race/ethnicity, color, religion, gender, sex, national
origin, age, sexual orientation, gender identity,
protected veteran status, disability or any other category protected by
law.
please see: https://idahoworks.gov/jobs/2479939
Sous Chef:
We are seeking a full-time talented and motivated Sous Chef to join our
culinary leadership
team. The ideal candidate is passionate about high-quality cuisine,
thrives in a fast-paced
kitchen, and is ready to support the Executive Chef in delivering
exceptional dining experiences.
This role is perfect for a creative, hands-on chef who excels in team
mentorship, kitchen
organization, and maintaining exceptional standards
If you enjoy a collaborative, positive kitchen environment and take
pride in both craftsmanship
and leadership, this role may be a strong fit.
Essential Duties
Support the Executive Chef (EC) in daily kitchen operations including
food preparation,
menu planning, and maintaining quality kitchen standards.
Maintain a positive work environment by working and communicating in a
courteous and
professional manner with all guests, co-workers and vendors.
Maintain awareness of all state & federal sanitation procedures and
industry food safety
practices.
Be fully trained and capable in all back-of-house roles, and ready to
step onto the line
whenever needed. Early on, a significant portion of this position will
involve hands-on line
cooking.
Train and support kitchen staff, ensuring full compliance with food
safety regulations and
maintaining a clean, organized, and sanitary work environment.
Prepare and execute high-quality dishes with consistent flavor, texture,
and presentation.
Supervise assigned stations during service to maintain efficient and
seamless kitchen
operations.
Contribute to the preparation of entrees, sauces, and specialty items,
guaranteeing that
all food meets the restaurants quality and presentation standards.
Track and manage inventory, place orders as needed, and monitor food
costs to support
effective budget control and profitability.
Partner with the Executive Chef to develop new dishes and specials,
integrating seasonal
ingredients and responding to guest trends and preferences.
Verify the quality and presentation of all plates before they leave the
kitchen, ensuring
each dish upholds the restaurants culinary standards.
Lead daily and periodic deep-cleaning efforts to maintain a safe,
sanitary, and well-
organized kitchen at all times
Minimum Qualifications
2 years of professional kitchen experience.
At least 1 year of experience supervising or leading others in a
professional setting.
Ability to effectively lead and motivate kitchen staff, promoting a
positive and productive
work environment
Strong knowledge of culinary techniques, including sauting, roasting,
sauce preparation,
ingredient handling, kitchen equipment, and plating standards
Excellent written and verbal communication skills to effectively
coordinate with kitchen
staff and front-of-house teams.
Proven ability to manage high-pressure service periods and handle
unexpected
challenges with efficiency and professionalism.
Experienced in high volume food production, with a solid understanding
of quality-
focused kitchen operations.
Highly dependable, with a consistent record of punctuality, reliability,
and follow-through
in a fast-paced work environment
Strong numerical skills to manage ingredient ordering, calculate recipe
quantities, and
determine proper portion sizes.
Food Handlers Permit or must be able to obtain within 6 weeks
Ability to stand for long periods of time and lift up to 50 pounds with
or without
accommodation
Willingness to work all shifts including evenings, weekends, and
holidays depending on
the restaurants hours of operation
Preferred Skills And Qualifications
Formal culinary education or equivalent experience in a professional
kitchen.
3 years of professio nal kitchen experience
Why Work at The Edge:
Competitive pay
Full-time employees (30 hours per week) accrue PTO based on hours
worked, up to 40
hours annually.
Uniforms provided
\*The Edge is an Equal Opportunity Employer. All qualified applicants
will receive consideration for employment
without regard to race/ethnicity, color, religion, gender, sex, national
origin, age, sexual orientation, gender identity,
protected veteran status, disability or any other category protected by
law.