We invite you to explore our exciting and rewarding career opportunities and to be a part of our growing, dynamic team whose focus and passion is innovation, commitment to excellence, and uncompromising quality. We are looking for a Sous chef to help us run a Michelin-starred caliber restaurant.
Qualified Sous chefs are candidates who have experience organizing and running a high-end concept, as well as functioning in a front-facing capacity. The right candidate is comfortable communicating with guests and helping to create a Michelin-caliber experience. This is a leadership position.
This position reports to the Chef de Cuisine
Qualifications :
- Supervisory experience (required)
- Tasting menu experience with a minimum 5 courses
- Previous Sous Chef (or comparable leadership role) experience in a restaurant environment
- Minimum of 3 years’ experience working in a professional and hospitality-driven restaurant.
- Certified in all safety, sanitation, and food handling procedures.
- English language, professional communications, math, and computer skills are required.
- Be able to work in a standing position for long periods of time
- Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
- All employees must maintain a neat, clean, and well-groomed professional appearance.
- Ability to problem solve in real time.
- Ability to lead a team with little to no guidance.
Essential functions and responsibilities:
- Create a communicative, professional, and respectful relationship with the CDC, General Managers, Regional Managers, Directors, Ownership, and the team.
- Ensure that all products are received in the correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
- Be able to manage service in the absence of the CDC
- Lead by example to ensure that the team is continually striving to be better, yourself included.
- Active engagement with guests; start and end the guest experience through opening and closing statements.
- Working service daily is required.
- Providing support to all team members and filling in wherever is necessary.
- Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property.
- Attend all scheduled employee meetings in the absence of the CDC and bring suggestions for improvement.
- Assist with inventory and purchasing responsibilities on a daily and monthly basis
- Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner, such as uploading invoices and sending End of Day communications in the absence of the CDC
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Travel
Travel may be expected for this position.
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality. Currently featuring and expanding our Sushi|Bar and Pasta|Bar tasting menu concepts.