Kathrin's Biergarten / Brew Pub / German Restaurant in Rocklin is interviewing candidates for a Sous Chef position.

Summary: The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Executive Chef, the Sous Chef will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions.

Key Requirements:

• Proven professional cooking and supervisory experience, including prior experience as a line chef, restaurant cook or prep cook experience in a high volume, full-service restaurant
• Understanding of cooking methods, ingredients and equipment
• Flexible schedule
• Task-driven reliable individual
• Management experience, including directing others, planning, ordering
• Always looking to improve quality and cost and minimize waste
• Strong Leadership, excellent communication and organizational skills
• At least 2-3 years of BOH Experience

Responsibilities:

• Oversees all kitchen activities, manages kitchen staff, including kitchen shift scheduling and directing cooking and food preparation activities
• Recruits, interviews, hires, trains and provides ongoing development of kitchen team members
• Be in charge of food/supply ordering to keep inventory levels at appropriate levels
• Plan weekly menu specials
• Stocking and maintaining sufficient levels of food on the line
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout the kitchen area at all times
• Coaches and trains team members to increase knowledge about safety, sanitation, and accident prevention principles
• Prepares food to specifications before and during operations
• Properly measures and portions all food items.
• Complies with all portion sizes, quality standards, department rules, policies and procedures.
• Cooks all food to Proper specifications in a timely manner.
• Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
• Ensures proper food temperatures are maintained and food is stored correctly.
• Ensures freshness and quality of all menu items
• Performs opening, closing and side work duties as instructed and according proper guidelines

• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked
• Follows and upholds all health codes and sanitation regulations
• Sets up and operates kitchen equipment
• Uses waste control guidelines and records all waste on spoilage sheet
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed
• Maintain a positive and professional approach with coworkers
• Performs other duties assigned

Note: Hourly pay range given is dependent on skills. Highly skilled individuals could expect more especially after proven successful on the job for a while.

Job Types: Full-time, Part-time

Pay: $17.00 - $22.00 per hour

Benefits:

• Food provided

Experience level:

• 2 years

Pay rate:

• Hourly pay

Supplemental pay types:

• Overtime pay

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Casual dining restaurant

Experience:

• Culinary experience: 2 years (Preferred)

Work Location: One location

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