Sous Chef / Kitchen manager

Job Description – Sous Chef / Kitchen Manager

We are looking for an experienced cook or a junior sous chef eager to take the next step in their professional career. Candidate must have good line experience and training, work well under pressure in high volume setting, be able to communicate the expectations of the space to employees, and provide constructive criticism when needed.

Chef/owner has primary training from establishments such as WD-50 and Aquavit and will be taking over current kitchen operations in late October / early November as a new concept taqueria.

SALARY: $50K-$60K (Dependent on experience)
START DATE: September 2019
STYLE: Taqueria with elements of Chef/Owner’s background (Fine Dining, French, Persian, Texas)


The following are the requirements of the position:
• Acknowledgment of a full-time position with hours exceeding 45 hrs / week regularly
• Certification from the Department of Health and Mental Hygiene
• 5 years minimum line experience at restaurants of good reputation.

The following are the responsibilities inherent to the position:
• Working knowledge of all stations
• Scheduling all BOH positions
• Inventory of the dry goods & perishables
• Ordering the dry goods & perishables
• Training employees on best station management practices, preparation, service, opening /closing procedures
• Assisting in menu development
• Daily operation of kitchen and collaboration with Chef/Owner
• Assist with Inventory oversight and management of goods/supplies to ensure the food cost budget is met

Job Description – Sous Chef / Kitchen Manager

We are looking for an experienced cook or a junior sous chef eager to take the next step in their professional career. Candidate must have good line experience and training, work well under pressure in high volume setting, be able to communicate the expectations of the space to employees, and provide constructive criticism when needed.

Chef/owner has primary training from establishments such as WD-50 and Aquavit and will be taking over current kitchen operations in late October / early November as a new concept taqueria.

SALARY: $50K-$60K (Dependent on experience)
START DATE: September 2019
STYLE: Taqueria with elements of Chef/Owner’s background (Fine Dining, French, Persian, Texas)


The following are the requirements of the position:
• Acknowledgment of a full-time position with hours exceeding 45 hrs / week regularly
• Certification from the Department of Health and Mental Hygiene
• 5 years minimum line experience at restaurants of good reputation.

The following are the responsibilities inherent to the position:
• Working knowledge of all stations
• Scheduling all BOH positions
• Inventory of the dry goods & perishables
• Ordering the dry goods & perishables
• Training employees on best station management practices, preparation, service, opening /closing procedures
• Assisting in menu development
• Daily operation of kitchen and collaboration with Chef/Owner
• Assist with Inventory oversight and management of goods/supplies to ensure the food cost budget is met