Sous Chef

Ember Woodfire Grill in Livonia, NY is seeking a talented Sous Chef with experience designing and preparing fresh, from scratch cuisine. We are looking for a creative and passionate individual who is willing to participate in creating seasonal menus and designing new dishes. The successful candidate will assist the Chef and Kitchen Manager in both culinary and administrative tasks while communicating with the Assistant Kitchen Manager and General Manager. We are looking for a professional who is dedicated to food quality and sets high standards for their output.

Job Responsibilities include:

• Design of new menu items and special dishes as directed by the Head Chef
• Recipe creation and writing
• Tracking, recording, and replenishing inventory as needed
• Cross-training on all kitchen stations
• Line cooking
• Expediting
• Assisting Executive Chef and Kitchen Manager with pricing menu items
• Researching new developments and trends in “from scratch” cuisine and applying that knowledge to your repertoire
• Focusing on teamwork in order to maintain operational flow and workplace moral
• Multitasking to perform various cooking duties at the same time
• Assisting in preparing meal ingredients, which includes washing, peeling, cutting and slicing fruits, vegetables, and proteins
• Preparing soups, salads, and sauces as instructed by Executive Chef
• Plating and garnishing meal items in accordance with the instructions provided by the Executive Chef
• Adhering to standard food rotation and sanitation practices in order to reduce food waste and minimize the risk of contamination
• Assessing the quality of delivered food supplies to ensure that it meets our “gold standards”
• Implementation of standards and systems of operation established by Executive Chef and/or Kitchen Manager
• Managing the kitchen team in the absence of the Executive Chef and/or Kitchen Manager
• Training and/or oversight of the training of new employees to meet our “gold standards”
• Taking charge of the kitchens opening/closing as directed by Executive Chef and/or Kitchen Manager

Required Skills:

• 2 years’ experience in high volume, full-service restaurants
• Experience with “from scratch” preparation and cooking
• Knowledge of best practices in implementing kitchen procedures
• High level of creativity and reliability
• Ability to effectively manage, motivate, and delegate duties fairly
• Attention to detail and organizational skills
• Flexible schedule required
• Familiarity with menu costing procedures
• Culinary degree a plus

We are in search of a candidate that possesses experience in the following areas:

Saute

Grill

Fry

Garde Manager

Applicants must also possess the following attributes:

• Communication skills
• Team player
• Transportation
• Flexible hours (30-40 hours per week)
• Be able to work in a fast paced environment
• Be coachable/trainable
• Drug free

Job Type: Full-time

Pay: $23.00 - $27.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Health insurance
• Paid time off

Work Location: In person

Salary : $23 - $27