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Sous Chef
Dolce Philadelphia
Sous Chef
Dolce Philadelphia
Full Time
3
Years
Experience
$58000 / Year
Sous Chef
Dolce Philadelphia
Full Time
3
Years
Experience
$58000 / Year
Skills
Fine Dining Experience
Description
The Sous Chef is responsible for helping to prepare and
design all food and drink menus, producing high quality plates in both
design and taste, and ensuring the kitchen operates in a timely way that
meets LDV quality standards.
Duties and Responsibilities:
- Must have open availability, weekends, and holidays
Duties and Responsibilities:
- Must have open availability, weekends, and holidays
- Maintain and develop recipes set forth by Executive Chef
- Create and organize all recipes in a professional manner
- Effectively organize tasting for menu changes
- Write clear cooking procedures and a photo log of each dish
- Ensure consistency of recipe in the restaurant
- Manage Food Cost and Labor Cost in keeping with approved budgets
- Controlling and lowering Food Cost and Labor Cost
- Liaison of LDV towards Clients, Guests and Employees
- Track invoices for billing
- File monthly DSR Reports
- Maintain monthly meetings with staff
- Create policy and procedures for all cooks to maintain
- Execute Special Event Menus
- Participate in charity events for LDV Hospitality, as needed
- Maintaining the LDV standards for Service & Quality
- Actively participate in weekly F&B Meeting
- Update managers on occurrences in Training and Policies
- Ensure that impeccable standards of cleanliness are maintained throughout the operation
- Uses LDV standards of engagement for all service techniques
- Provide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smiling
- Practice highest regards for safety within all areas and with all materials
- Follow and adhere to all standards set forth by the Board of Health
- Performs other related activities as assigned
Qualifications
- Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards
- Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook
- Has a can-do attitude and is willing to jump into any role as needed
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional
systems
- Ability to access and accurately input information using a moderately complex computer system
- Must have considerable skill in math and algebraic equations using percentages
- Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws
- Organize and/or attend mandatory meetings
- Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking stateof-
the-art practices, and participating in professional societies
- Perform all other related and compatible duties as assigned by the General Manager or Managing Partners
- Adhere to all HR policies and procedures
Education, Experience, Knowledge Requirements
- 3 - 5 years’ experience in fine dining and high-volume kitchen environments
- High School Diploma or GED
- Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required
Physical/Special Requirements
- Ability to lift 50+ pounds often
- Ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day
Work Environment
- Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress
- Exposure to some chemicals and frying oil used for food preparation
- Create and organize all recipes in a professional manner
- Effectively organize tasting for menu changes
- Write clear cooking procedures and a photo log of each dish
- Ensure consistency of recipe in the restaurant
- Manage Food Cost and Labor Cost in keeping with approved budgets
- Controlling and lowering Food Cost and Labor Cost
- Liaison of LDV towards Clients, Guests and Employees
- Track invoices for billing
- File monthly DSR Reports
- Maintain monthly meetings with staff
- Create policy and procedures for all cooks to maintain
- Execute Special Event Menus
- Participate in charity events for LDV Hospitality, as needed
- Maintaining the LDV standards for Service & Quality
- Actively participate in weekly F&B Meeting
- Update managers on occurrences in Training and Policies
- Ensure that impeccable standards of cleanliness are maintained throughout the operation
- Uses LDV standards of engagement for all service techniques
- Provide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smiling
- Practice highest regards for safety within all areas and with all materials
- Follow and adhere to all standards set forth by the Board of Health
- Performs other related activities as assigned
Qualifications
- Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards
- Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook
- Has a can-do attitude and is willing to jump into any role as needed
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional
systems
- Ability to access and accurately input information using a moderately complex computer system
- Must have considerable skill in math and algebraic equations using percentages
- Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws
- Organize and/or attend mandatory meetings
- Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking stateof-
the-art practices, and participating in professional societies
- Perform all other related and compatible duties as assigned by the General Manager or Managing Partners
- Adhere to all HR policies and procedures
Education, Experience, Knowledge Requirements
- 3 - 5 years’ experience in fine dining and high-volume kitchen environments
- High School Diploma or GED
- Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required
Physical/Special Requirements
- Ability to lift 50+ pounds often
- Ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day
Work Environment
- Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress
- Exposure to some chemicals and frying oil used for food preparation
Acknowledgment:
LH Employment Services, LLC is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of any kind. LH Employment Services is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions made by LH Employment Services is based on business needs, job requirements and individual qualifications, without regard to race, color, religion, creed, sex, gender, national origin, ancestry, age, marital status, sexual orientation, gender identity or expression, transgender status, alienage or citizenship status, pregnancy, physical or mental disability, military status, or any other characteristic protected by the laws or regulations in the locations where we operate. LH Employment Services will not tolerate discrimination or harassment based on any of these characteristics.
Job Types: Full-time
The Sous Chef is responsible for helping to prepare and
design all food and drink menus, producing high quality plates in both
design and taste, and ensuring the kitchen operates in a timely way that
meets LDV quality standards.
Duties and Responsibilities:
- Must have open availability, weekends, and holidays
Duties and Responsibilities:
- Must have open availability, weekends, and holidays
- Maintain and develop recipes set forth by Executive Chef
- Create and organize all recipes in a professional manner
- Effectively organize tasting for menu changes
- Write clear cooking procedures and a photo log of each dish
- Ensure consistency of recipe in the restaurant
- Manage Food Cost and Labor Cost in keeping with approved budgets
- Controlling and lowering Food Cost and Labor Cost
- Liaison of LDV towards Clients, Guests and Employees
- Track invoices for billing
- File monthly DSR Reports
- Maintain monthly meetings with staff
- Create policy and procedures for all cooks to maintain
- Execute Special Event Menus
- Participate in charity events for LDV Hospitality, as needed
- Maintaining the LDV standards for Service & Quality
- Actively participate in weekly F&B Meeting
- Update managers on occurrences in Training and Policies
- Ensure that impeccable standards of cleanliness are maintained throughout the operation
- Uses LDV standards of engagement for all service techniques
- Provide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smiling
- Practice highest regards for safety within all areas and with all materials
- Follow and adhere to all standards set forth by the Board of Health
- Performs other related activities as assigned
Qualifications
- Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards
- Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook
- Has a can-do attitude and is willing to jump into any role as needed
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional
systems
- Ability to access and accurately input information using a moderately complex computer system
- Must have considerable skill in math and algebraic equations using percentages
- Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws
- Organize and/or attend mandatory meetings
- Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking stateof-
the-art practices, and participating in professional societies
- Perform all other related and compatible duties as assigned by the General Manager or Managing Partners
- Adhere to all HR policies and procedures
Education, Experience, Knowledge Requirements
- 3 - 5 years’ experience in fine dining and high-volume kitchen environments
- High School Diploma or GED
- Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required
Physical/Special Requirements
- Ability to lift 50+ pounds often
- Ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day
Work Environment
- Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress
- Exposure to some chemicals and frying oil used for food preparation
- Create and organize all recipes in a professional manner
- Effectively organize tasting for menu changes
- Write clear cooking procedures and a photo log of each dish
- Ensure consistency of recipe in the restaurant
- Manage Food Cost and Labor Cost in keeping with approved budgets
- Controlling and lowering Food Cost and Labor Cost
- Liaison of LDV towards Clients, Guests and Employees
- Track invoices for billing
- File monthly DSR Reports
- Maintain monthly meetings with staff
- Create policy and procedures for all cooks to maintain
- Execute Special Event Menus
- Participate in charity events for LDV Hospitality, as needed
- Maintaining the LDV standards for Service & Quality
- Actively participate in weekly F&B Meeting
- Update managers on occurrences in Training and Policies
- Ensure that impeccable standards of cleanliness are maintained throughout the operation
- Uses LDV standards of engagement for all service techniques
- Provide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smiling
- Practice highest regards for safety within all areas and with all materials
- Follow and adhere to all standards set forth by the Board of Health
- Performs other related activities as assigned
Qualifications
- Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards
- Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook
- Has a can-do attitude and is willing to jump into any role as needed
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional
systems
- Ability to access and accurately input information using a moderately complex computer system
- Must have considerable skill in math and algebraic equations using percentages
- Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws
- Organize and/or attend mandatory meetings
- Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking stateof-
the-art practices, and participating in professional societies
- Perform all other related and compatible duties as assigned by the General Manager or Managing Partners
- Adhere to all HR policies and procedures
Education, Experience, Knowledge Requirements
- 3 - 5 years’ experience in fine dining and high-volume kitchen environments
- High School Diploma or GED
- Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required
Physical/Special Requirements
- Ability to lift 50+ pounds often
- Ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day
Work Environment
- Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress
- Exposure to some chemicals and frying oil used for food preparation
Acknowledgment:
LH Employment Services, LLC is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of any kind. LH Employment Services is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions made by LH Employment Services is based on business needs, job requirements and individual qualifications, without regard to race, color, religion, creed, sex, gender, national origin, ancestry, age, marital status, sexual orientation, gender identity or expression, transgender status, alienage or citizenship status, pregnancy, physical or mental disability, military status, or any other characteristic protected by the laws or regulations in the locations where we operate. LH Employment Services will not tolerate discrimination or harassment based on any of these characteristics.
Job Types: Full-time
Sous Chef
Full Time
3
Years
Experience
$58000 / Year
Skills
Fine Dining Experience
1437 Chestnut St, Philadelphia, PA 19110, USA