Sous Chef​/Assistant Kitchen Manager - North Conway, NH

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

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

• Three years minimum of kitchen experience.
• One year minimum of Kitchen Management/ 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, and basic food preparation knowledge.
• Should be able to multitask, process verbal instructions and be able to formulate appropriate questions to get clarification when needed.

• Assists the kitchen manager in all kitchen functions including food preparation and maintenance of 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 the restaurant’s recipes, portioning, cooking and serving standards.
• Provide orientation of company and department rules, policies and procedures and oversee training 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 and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Work with Management team to plan and price menu items. Establish portion sizes and standards 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 and consistent 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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