What are the responsibilities and job description for the Sous Chef position at Milano Restaurant/?
Milano has been serving the most authentic Northern Italian cuisine, as well as an award-winning wine list, in the Capital Region since Chef/Owner Daniel Darves opened the restaurant in 1991.
We use only the finest ingredients to produce fresh, artisanal crave-worthy food. Every day our chefs create specials to share their passion for seasonal ingredients with you. We take great pride in producing all of our pasta and pizza from scratch daily. To us, nothing is more satisfying than enjoying handmade pasta and wine with the people who matter most.
Job Responsibilities:
- Responsible for managing the end-to-end kitchen operations.
- Overseeing the food preparation and presentation process in line with the laid-out guidelines and highest standards.
- Creating new menus or updating existing dishes with the sous chef to ensure the variety and quality of the servings.
- Keeping a close eye on presentation and polishing the dishes before they reach the customer.
- Budgeting, planning, food purchasing, and inventory management.
- Maintaining the highest standard of hygiene in the kitchen area.
- Overseeing Recruitment, training, and mentoring process of line cooks and kitchen help.
- Arranging repairs and replacement of broken equipment and appliances.
- Promote a climate of positive work culture and motivate the workers as and when required.
Qualifications / Skills:
- Prior experience in working as a Head Chef with a reputed restaurant, cruise, or similar organization.
- Exceptional kitchen management skills.
- Ability in delegating and monitoring responsibilities.
- Outstanding communication and leadership skills.
- Up to date with the culinary trends and professional kitchen operations.
- Familiar with computer programs like MS Office, restaurant management software, and POS.
- Trained in health and safety standards.
Education and Experience Requirements:
- High school diploma or GED.
- One to two years of experience as a Head Chef.
- Certificate in Culinary Arts preferred.
- Experience with various cooking methods and procedures.
- Familiar with industry best practices.
Salary : $55,000 - $70,000