"Made in Italy Responsible Restaurant concept providing Sustainable Plant-Based Hospitality"

Reports to: Executive Chef

Direct Reports:

Duties and Responsibilities:

Culinary

Supervise the daily preparation of mise en place by line cooks, commis, and externs.
Ensure cleanliness and organization of walk-in coolers and dry storage spaces according to Hazard Analysis Critical Control Point (HACCP) and restaurant guidelines.
Taste daily mise en place for proper seasoning and quality.
Lead assigned station to ensure proper preparation and plating of dishes.
Coordinate with dining room and expeditor to ensure timely delivery of courses.
Work with Chef de Cuisine and Porter team to maintain equipment and facilities according to building and service standards.
Maintain HACCP documentation and uphold standards.

Hiring

Recruit new team members and facilitate growth through skills training and mentorship.

Menu Development

Qualification Standards

Compensation and Perks

Required Skills

Note: This job description is not exhaustive, and additional duties and responsibilities may be assigned as needed.

Job details

Job type
Full-time

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Executive Sous Chef