Sous Chef/ Assistant Kitchen Manager - North Conway, NH

Tillotek

North Conway, New Hampshire
13 days ago

$50,000–$55,000 Per Year

Highlights

Hashtags: #rosllc #restaurantjobs #food&beverage #tillotek #tillotsongroup #seadogbrewing #shipyardbrewing #souschef/akm. Enforce appropriate cleaning schedules for kitchen floors, walls, hoods, other equipment,including trash and dumpster areas and food storage areas.

Numbers & Facts

Location	North Conway, New Hampshire
Salary	$50,000–$55,000 Per Year

Description

Job Title: Sous Chef/ Assistant Kitchen Manager

Company: Sea Dog Brewing

Location: North Conway, NH

Pay Range: $50K-$55K / year depending on experience

Shifts/Hours: Days/Nights/Weekends/Holidays

Employment Type: Full Time/Year Round

Opportunity Type: Direct Hire

Job Summary:

Prepare, stock, clean and organize all food coming into the kitchen to becooked and or served.

REQUIREMENTS:

Three years minimum of kitchen experience.
One year minimum of KitchenManagement/ Lead Line experience.
Must be able to stand for at least 8 hours.
Must be able to lift 50 pounds.
Must have basic knife handling knowledge, basic food handling knowledge, andbasic food preparation knowledge.
Should be able to multitask, process verbal instructions andbe able to formulate appropriate questions to get clarification when needed.

Responsibilities:

Assists the kitchen manager in all kitchen functions including food preparation and maintenanceof quality standards; sanitation and cleanliness; training of employees in methods of cooking,preparation, plate presentation, portion and cost control and sanitation and cleanliness.
Ensures that all food and products are consistently prepared and served according to therestaurant’s recipes, portioning, cooking and serving standards.
Provide orientation of company and department rules, policies and procedures and overseetraining of new kitchen employees.
Create a positive, professional and safe working environment for all employees.
Fill in where needed to ensure guest service standards and efficient operations.
Prepare all required paperwork, including forms, reports and schedules in an organized andtimely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personalinspection and by following the restaurant’s preventative maintenance programs.
Work with Management team to plan and price menu items. Establish portion sizes andstandards for all new menu items. Ensure that food cost standards are met.
Assist in writing and costing weekly specials.
Assist in organizing inventory and putting away orders.
Advise Kitchen Manager in scheduling labor as required by anticipated business activity.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair andconsistent corrective action for any and all violations of company policies, rules and procedures.
Assist in training of kitchen personnel in safe operation of all kitchen equipment and utensils.
Assist in training kitchen personnel in cleanliness and sanitation practices.
Enforce appropriate cleaning schedules for kitchen floors, walls, hoods, other equipment,including trash and dumpster areas and food storage areas.
Oversee the maintenance of proper food holding and refrigeration temperature control points.
Maintain a professional and positive working relationship with all purveyors.
Assist in completing monthly inventory.

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