We are seeking a sous chef that will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.
We seek a team player who has demonstrated organization, follow through and team leadership. We offer competitive pay, a benefits package and growth opportunities.
Product quality control, including presentation
Product inventory and ordering
Adjust and maintain order pars as needed
Adjust and maintain prep pars
Train and effectively manage kitchen staff in a manner that helps boost morale and provides guidance before discipline
Ensure consistency of recipe execution
Waste tracking and management
Ensure food safety and sanitation guidelines are enforced, and taught when necessary.
Maintain cleanliness of all BOH areas and equipment
Analyze product costs and trends to suggest changes that would be profitable while adhering to guest demand while not sacrificing quality
Perform all BOH crew duties as needed including prep and supportive work, butchery and working all line stations and expediting
Report to Executive Chef
1-year kitchen supervisory experience
Proven staff management skills
Experience with high volume
Desire to grow through demonstrated performance
Basic knowledge of food and labor costs
Ability to multi task, problem solve and work well under pressure
Knowledge of Microsoft Word and Excel
Able to identify problems and opportunities, create an action plan and effectively implement change
Experience with union staff a huge plus
Basic physical requirements including standing for long periods, ability to work in high temperature, push, pull, lift and carry up to 50 lbs., able to finger / grasp / and use equipment with dexterity, possess all abilities needed to perform job duties in a safe manner.
To be hired for this position, candidate must pass a U.S. government, 10-year criminal background check and TSA security threat assessment.
Our Company is an innovative leader in bringing quality dining experiences to the airport environment. We bring the same high-quality cuisine and service that would rival any street location and we partner with notable restaurateurs and local purveyors.
Tastes on the Fly is an expanding company with various concepts in several airports nationally and have received numerous accolades for our commitment to providing quality food and impeccable service inside airports. We believe \"airport dining\" should not be an exception to \"excellent dining\".
When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus. Bring airport travelers a high quality taste of place by executing with the same passion as the original restaurant locations from the community. Each partner brought a variety of skill sets and experience from a slew of successful restaurant and event ventures. From its inaugural opening of a pair of Il Fornaio Caffes in San Francisco's new international terminal in 2000, Tastes has grown into one of the world's leading boutique airport dining operators. With meteoric sales growth to more than $60 million in annual revenue, the company delivers on its promise to bring top tier food and beverage options to passengers at New York's JFK, Boston's Logan Airport, Denver's International Airport and its home base of San Francisco International Airport.
Associated topics: chief chef, commercial, executive chef, grill chef, pantry, pastry chef, pizza chef, service manager, sushi, sushi chef
* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.