Table X Hiring a Sous Chef

Job Description

The Sous Chef is responsible for assisting the Chef de Cuisine/Executive Chef in leading our kitchen team to withhold and maintain the high standards and practices at Table X. Sous Chef will assist the Chef in quality checking prep tasks, tasting prepped foods and dishes during service as well as communicating new dishes, methods or techniques to the cook staff and front of house team. Sous Chef will be held accountable to make the right decisions, act in a mature and professional manner and execute the policies and procedures set up by the Chef/ Owners of Table X in their absence.

Responsibilities

Primary duties and responsibilities include but are not limited to the following…Stock production / Sauces. Line cooking/ station coverage. Assisting with “Chef Prep” tasks i.e daily amuse bouche, fresh pasta, house butter production, beef / whole pig / lamb/ fish butchery, daily family meal, pastry tasks. Managing personal daily prep tasks and managing cooks prep needs / going over daily prep lists. Communicating prep needs to opening Chef. Working with Chef to plan / execute new menu items. Working with Chef to plan and prepare Non-alcoholic beverages. Assisting with weekly / supplemental orders. Planning / selecting dishes for nightly 3/5 course tasting menus. Helping plan special occasion menus i.e. New years / Valentines Day / Wine Dinners. Assisting Chef with plating/ expoing/ during service. Nightly wrap up emails to chefs. Assisting Chef with weekly kitchen scheduling recommendations

Qualifications

Special skills or knowledge necessary for this position: Excellent communication skills. Able to interact in a professional and courteous manner with Chef’s, Servers, and Guests. Advanced product knowledge. Advanced knowledge of classical french cooking technique and skills. i.e stocks, sauces, braises etc. Moderate knowledge of modern cooking techniques and skills. i.e sous vide cooking/HACCP. Moderate pastry skills/ knowledge. i.e ice creams, sorbet, cakes, custards etc. Strong knowledge of the menu and ability to assist in running food/ support front of house staff. Advanced knife skills. Extreme organizational skills, personal/ restaurant (dry storage, walk-in, freezer). Extremely high standards for cleanliness. Must be able to read, write and fully understand the Table X Employee Standards and Steps of Service. Must be able to hear clearly. Basic to advanced food knowledge and understanding of ingredients and cooking methods. Able to multi-task. Knowledge of workplace safety procedures. b) Licenses, certifications or registrations required for this position. Serve Safe Food Handlers Permit, TIPS certification (recommended).

Additional Information

Yearly salary plus tips. Health insurance 50% Matching available.