Job description

SOUS CHEF – CHASING RABBITS

At Solaris Hospitality we strive to provide memorable experiences that are enhanced by innovative food, unique entertainment, and unparalleled hospitality. While dining options abound, Solaris Hospitality offers more than just dining, we cater to all senses.

We believe these experiences start with our people, our family. A passionate and dedicated team of innovators and leaders with the common goal of delivering singular experiences to every guest, every time.

SUMMARY

The sous chef, also known as the under-the-chef of the kitchen, is the professional who assists the head chef and takes his/her place when the latter cannot be present in the kitchen. Therefore the person occupying this position is directly subordinated to the head chef and has in his/her charge all the other members of the kitchen staff. The sous chef tasks and responsibilities are diversified and vary from cooking or plating certain dishes to establishing the menu and dealing with the ingredient providers. Therefore, the position requires both culinary and managerial skills. In addition to that, solid experience in the kitchen is necessary in order to land a sous chef job. Usually, the sous chefs have a step-by-step ascension which starts with washing dishes and chopping onions.

TASKS

A sous chef job is highly demanding and implies taking on a great variety of tasks in both culinary and managerial sector. No day is identical to the other when working as a sous chef as there are days in which the menu must be established and there are days in which ingredients must be purchased. The sous chef is in charge of both these activities as well as supervising his/her staff during the kitchen’s working hours. Below there is a list with the most important responsibilities of a sous chef. Some of the tasks may or may not be performed by the sous chef, depending on the size of the kitchen as well as on the number of sous chefs in charge of it.

REQUIREMENTS

• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
• Come up with new dishes which appeal to the clients, whenever required
• Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”
• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste
• Discover talented chefs and train them in order to reach the high standards of the location
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
• Maintain order and discipline in the kitchen during working hours
• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen
• Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served
• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door
• Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.

Education:Culinary degree and pedigree preferredExperience:A minimum of 2 years of experience in a similar position at a fast paced, high volume restaurant/hotel, fine dining restaurant, or catering facility. At least three years of prior Sous Chef experience in an established high quality operation.Licenses or Certificates:
ServSafe/Food Handlers certificationGrooming:All employees must maintain a neat, clean and well-groomed appearance per Chasing Rabbits standards
Other:Bilingual or multilingual ability preferredPhysical Demands:

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. This includes travelling to and from meetings and may include air travel. Length of time of these tasks may vary from day to day and task to task.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability to reach other departments on a timely basis.
• Must be able to lift up to 20 lbs. occasionally.

Job Type: Full-time

Pay: $65,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 5 years

Pay rate:

• Yearly pay

Shift:

• Evening shift
• Night shift

Supplemental pay types:

• Bonus pay

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Fine dining restaurant

Work Location: One location

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