Sous Chef

There is something about taking the good stuff from the past and re-purposing it in a way that feels vintage, forward and uncannily familiar. When everyone else has turned out another branch with as much character as a pink flamingo on a suburban lawn, Gran Castor goes out on a limb. It is the Stranger Things of this loop - too cool for Somerset, nerdy enough to play vinyl and Pac-Man, crafty like a macrame fixture, and foodie in a way that tastes like your well-traveled mom took a gourmet cooking class:
Latin-Asian with Fritos fused with a European cafe and homemade donuts. There is no better place to indulge your taste buds and enjoy a margarita sloshie or house roasted pour-over while cozying up in your element.

Competitive pay and benefits including medical and supplemental insurance, on-demand pay, referral bonus, 401(k) and PTO!

A Sous Chef is responsible for oversight of the kitchen portion of the restaurant. As a member of the management team, you will be responsible for general oversight of kitchen staff and procedures. This role includes kitchen staff oversight and training; ensuring food preparation is done per guidelines; maintaining the highest quality of cleanliness, safety, and sanitation at the restaurant; verifying that customers experience a quality dining experience;

maintaining a sense of team cohesiveness.

The essential functions include, but are not limited to the following:

• Training new employees on kitchen procedures
• Collaborating with restaurant leadership to create shift schedule and assignments, specifically for kitchen staff
• Acquisition, orientation, training, supervision and development of kitchen staff.
• Monitoring all kitchen equipment and supplies
• Handling customer issues as they arise
• Adjusting station assignments and/or assisting kitchen and FOH staff in their duties as needed due to absence or increased volume
• Documenting any inventory concerns and assisting with counts as assigned
• Motivating colleagues to maintain the Joint’s standards of excellence and ensure adherence to recipes and policies
• Maintaining sanitation, health, and safety standards in work areas
• Assist CDC in maintaining appropriate labor and food costs according to budget as well as monitoring and minimizing waste
• Assist CDC in menu planning as assigned, including ordering of food and kitchen supplies
• Receive and appropriately store kitchen orders in a neat orderly manner, as well as check deliveries for accuracy/quality
• Acting as a backup to Front of House Manager, as needed

2-4 years restaurant experience preferred

2-4 years food preparation experience preferred

1+ year management experience preferred

Ability to handle stress under pressure

Ability to lead and manage a team

Basic math and calculation skills

Work well with others

Positive attitude

Current certifications as required by state and local laws

Understanding of food safety and sanitation rules

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand. The employee is frequently required to walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. Tasting and smelling abilities are required occasionally to distinguish with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, airborne particles, and hot liquids.

The noise level in the work environment is usually moderate to high.

This…