Sous Chef

JOB PURPOSE: Station Chef responsible for restaurant line preperation, production, and platting in accordance with standards set by restaurant leadership – with the goal of delivering genuine hospitality to our guests and exceeding their expectations.

REPORTS TO: Executive Chef

EXPERIENCE: At least 3-5 years of experience as a Line Cook or Station Chef for culinary-driven restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Follows standards for portion sizes, cooking methods, quality, kitchen rules, policies, and procedures.
• Portion, arrange, garnish, and present plates according to standard portion sizes and recipe specifications.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes or personal judgment.
• Observe and test foods to determine if they have been cooked appropriately, using professional methods.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Ensure food is stored and cooked at correct temperature by regulating temperature of equipment.
• Ensure freshness of food by checking for quality, keeping track of old and new items, and rotating stock.
• Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Handle, store, and rotate all food products according to restaurant policies and procedures.
• Monitor portion and waste control to maintain profit margins.
• Close kitchen following the closing checklist for kitchen stations and assists others in closing process.
• Coordinate with, assist, or fill-in for fellow employees where needed.
• Provide acts of leadership to junior chefs including training coaching, guidance, and leading by example.
• Supplemental Station Chef responsibilities as needed including overseeing production or assisting in food prep assignments of different sections of the kitchen.

COMPETENCIES

• Thorough understanding of food safety compliance and protocols
• Ability to follow and execute standardized recipes with precision.
• Professional knife skills, and experience operating a wide variety of kitchen equipment
• Ability to execute a wide variety of cooking methods
• Ability to recognize and judge the balance of flavors and seasonings.

OUR STORY

Latour is a family-owned collaboration of local, independent, chef-driven restaurants, including Olive Tree Catering, Two Olives Restaurant & Bar, Bagatelle Bakery, and Muse Café. The owners are siblings who grew up in a large family, in a culture of hospitality. The entire family would participate in the process of entertaining guests.

MISSION & CORE VALUES: In the spirit of our family’s heritage, Latour is a family of unique personalities, joined together in family solidarity to deliver genuine hospitality for our guests, and exceeding expectations by cooking and serving with love.

• Genuine Hospitality - If a stranger were to knock on your door, would you graciously invite them in and offer food and drink without even knowing their name? This is Latour hospitality.
• Family Solidarity – We seek to add people to our family who are team-oriented and share our core values. Hosting is not a solo, heroic effort. Everyone plays a role, and everyone has each other’s back.
• Cooking & Serving with Love - We view our work as a craft, and we seek people with a genuine passion to develop craft mastery, and we set the expectation for all employees to seek coaching and feedback.

JOB PURPOSE: Station Chef responsible for restaurant line preperation, production, and platting in accordance with standards set by restaurant leadership – with the goal of delivering genuine hospitality to our guests and exceeding their expectations.

REPORTS TO: Executive Chef

EXPERIENCE: At least 3-5 years of experience as a Line Cook or Station Chef for culinary-driven restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Follows standards for portion sizes, cooking methods, quality, kitchen rules, policies, and procedures.
• Portion, arrange, garnish, and present plates according to standard portion sizes and recipe specifications.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes or personal judgment.
• Observe and test foods to determine if they have been cooked appropriately, using professional methods.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Ensure food is stored and cooked at correct temperature by regulating temperature of equipment.
• Ensure freshness of food by checking for quality, keeping track of old and new items, and rotating stock.
• Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Handle, store, and rotate all food products according to restaurant policies and procedures.
• Monitor portion and waste control to maintain profit margins.
• Close kitchen following the closing checklist for kitchen stations and assists others in closing process.
• Coordinate with, assist, or fill-in for fellow employees where needed.
• Provide acts of leadership to junior chefs including training coaching, guidance, and leading by example.
• Supplemental Station Chef responsibilities as needed including overseeing production or assisting in food prep assignments of different sections of the kitchen.

COMPETENCIES

• Thorough understanding of food safety compliance and protocols
• Ability to follow and execute standardized recipes with precision.
• Professional knife skills, and experience operating a wide variety of kitchen equipment
• Ability to execute a wide variety of cooking methods
• Ability to recognize and judge the balance of flavors and seasonings.

OUR STORY

Latour is a family-owned collaboration of local, independent, chef-driven restaurants, including Olive Tree Catering, Two Olives Restaurant & Bar, Bagatelle Bakery, and Muse Café. The owners are siblings who grew up in a large family, in a culture of hospitality. The entire family would participate in the process of entertaining guests.

MISSION & CORE VALUES: In the spirit of our family’s heritage, Latour is a family of unique personalities, joined together in family solidarity to deliver genuine hospitality for our guests, and exceeding expectations by cooking and serving with love.

• Genuine Hospitality - If a stranger were to knock on your door, would you graciously invite them in and offer food and drink without even knowing their name? This is Latour hospitality.
• Family Solidarity – We seek to add people to our family who are team-oriented and share our core values. Hosting is not a solo, heroic effort. Everyone plays a role, and everyone has each other’s back.
• Cooking & Serving with Love - We view our work as a craft, and we seek people with a genuine passion to develop craft mastery, and we set the expectation for all employees to seek coaching and feedback.