Line Cooks / Sous Chef

Job Title:

Junior Sous Chef

Responsible to:

Executive Chef/Executive Sous

Place of Work:

Brothers Keeper

Main Duties:

Responsible for planning and managing food preparation in restaurant kitchen. Serve as the Sous Chef's second in command with assisting with planning menus, training new staff and recording inventory.

• Assure adherence to all standards of food quality, preparation, recipes and presentation in conjunction with the specifications
• Develop new menu options based on seasonal changes and customer demand
• Assist with the preparation and planning of meal/menu designs
• Ensure that kitchen activities operate in a timely manner
• Resolve customer problems and concerns personally
• Monitor and record inventory and order new supplies
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation and dish plating
• Recruit and train new kitchen employees to meet restaurant and kitchen standards
• Create schedules for kitchen employees and evaluate their performance
• Adhere to and implement sanitation regulations and safety regulations
• Manage the kitchen team in the Executive Chef’s absence

Required Skills/Qualifications:

• Must have 3-4 years related experience in food & beverage operations with a proven track record of leading a professional, efficient, high quality, service-oriented operation.
• Must possess excellent written and verbal communication skills.
• Must be highly organized, efficient and detail oriented.
• Must have excellent interpersonal/relationship building skills.
• Must be proficient in the use of Microsoft Word, Excel and Outlook.
• Must have supervisory, coaching and staff development experience.
• Must have a strong business aptitude.

Physical Requirements:

• Must be able to seize, grasp, turn and hold objects with hands.
• Must be able to make periodical fast paced movements are required to go from one part of the property to others.
• Must be able to move, pull, carry or lift at least 20 pounds.
• Must be able to occasionally kneel, bend, crouch and climb is required.
• Must be able to perform physical activities such as lifting, cleaning, and stooping.
• Must be able to stand, walk, lift, and bend for long periods of time.
• Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat.

Note: This job description is not intended to be a contract for employment, and the employer reserves the right to make any necessary revisions to the job description at any time.

Job Title:

Line Cook

Responsible to:

Executive Chef

Place of Work:

Brother's Keeper 

Main Duties:

To be a part of a team building experience. To create, to inspire and to bring smiles to our guest’s faces.

• Prepare and organize cooking stations in the kitchen for yourself and other chefs
• Cook the menu items that senior chefs assign to you
• Complete presentation of dishes to be sent to restaurant patrons
• Ensure food quality is of the highest standards

• Cooperate with other kitchen staff, especially chefs
• Ensure that dishes are timed correctly for parties of restaurant patrons
• Comply with health and sanitation guidelines

Line Cooks necessary skills:

• Experience cooking in a professional environment
• Comprehension of a variety of cooking techniques and understanding of chef’s culinary requirements
• Familiarity with best line cook practices
• Great communication skills
• Excellent organizational skills
• Culinary school degree is a plus

Physical Requirements:

• Must be able to seize, grasp, turn and hold objects with hands.
•  Must be able to make periodical fast paced movements are required to go from one part of the property to others.
• Must be able to move, pull, carry, or lift at least 20 pounds.
• Must be able to occasionally kneel, bend, crouch and climb is required.
• Must be able to perform physical activities such as lifting, cleaning, and stooping.
• Must be able to stand, walk, lift, and bend for long periods of time.
• Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat.