The Muse Cafe Brand Cover
{{'Back to Hospitality Unite Jobs' | translate}}

Sous Chef

Summary
Sous Chef
Salary To Be discussed
Schedule Full Time
Location 1400 Museum Blvd, Wichita, KS 67203, USA

Sous Chef


Description

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.

Details
Salary To Be discussed
Schedule Full Time
Location 1400 Museum Blvd, Wichita, KS 67203, USA

Skills
POS Systems
By applying you confirm you have these skills.

1400 Museum Blvd, Wichita, KS 67203, USA