What are the responsibilities and job description for the Sous Chef - Le Suprême position at Method Co.?
Book Tower has welcomed a series of new food and beverage concepts to the growing scene in downtown Detroit. Le Supreme and Bar Rotunda bring the taste and style of early twentieth-century Paris back to Detroit:
Le Suprême, will offer all-day French fare in the brasserie’s elegant dining room, alfresco, in the restaurant’s bar or within its 12-seat private dining room. Enter off Washington Boulevard or through The Rotunda to indulge in a menu comprised of Parisian specialties as well as fresh pastries, breads and desserts from the adjoining patisserie and boulangerie. Le Suprême’s full-service bar will also offer a curated cocktail program and a selection of over 300 world-class wines and champagne.
Bar Rotunda, will serve as an all-day cafe and wine bar, with coffees, pastries, small plates, wine and cocktails offered at breakfast, lunch and dinner. Canopied by The Rotunda, Book Tower’s marble arched atrium and 100-year-old Kamper-glass skylight, the design and service are inspired by the grand cafés and venerable hotel bars of early twentieth-century Paris.
The strongest candidate will display innate leadership qualities and an ability to attract, motivate and retain talented cooks. As the team member shows dedicated reliability, a very strong work ethic and an ability to absorb work, they will work with the Executive Chef to personalize a career path with Method Co.
Job Responsibilities:
- Ability to execute all positions on the line and help line staff when they get behind.
- Execute and oversee the production of all menu items.
- Complete understanding of work safety and emergency procedures.
- Expedite orders correctly and efficiently to ensure smooth kitchen flow
- Work closely with staff to ensure that their respective jobs are being executed as per company guidelines.
- Ensure A standards for kitchen cleanliness and follow all Health Department Guidelines to ensure proper food handling from the beginning to the end when the food is leaving the kitchen.
- Attend all weekly management meetings and corporate meetings that are scheduled. Hold monthly mandatory kitchen meetings and address all issues that arise.
- Assisting the chefs and coordinating with the purchaser with ordering on a daily basis.
- Assisting the chefs with the scheduling on a weekly basis.
- Prevent breakage by monitoring kitchen crew.
- Inspire and motivate kitchen staff.
- Assisting and monitoring daily labor and food cost reporting sheets to ensure costs are trending within budgeted parameters.
- Assisting reviewing monthly profit and loss statement and acts on all variances.
- Helps ensure all overtime is authorized
Job Qualifications:
- Minimum 4 years professional hospitality leadership experience in a similar environment
- Competent in fabricating all meat, fish, and poultry.
- Understand the differences and uses of all herbs and types of seasonings.
- Understand, and have the ability to train in all basic cooking methods: braising, poaching, roasting, steaming, sauté, grilling.
- Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others.
- Ability to stand and walk for extended periods of time
- Ability to lift and carry items when needed with a maximum weight of 50lbs
Job Type: Full-time
Benefits & Perks: Health insurance, Dental insurance, Vision insurance, Paid time off, 401(k)