Four Seasons
hospitality
MaraRestaurantSousChef
“Mara Restaurant Sous Chef at Four Seasons. Skills: process management, cross-functional coordination, vendor/stakeholder management, operational metrics, resource planning, continuous improvement, cooking, menu options, training cooks, managing inventory, manage the dining operation's budget, ensure that kitchen workers meet safety and sanitation standards, creating menu recipes, creating specials, completion of inventory orders, Run the line, entire kitchen in the absence of the Sous Chef, Lead”
Industry & Context.
Ability to function well under pressure; set priorities; adjust to changing conditions
flexible schedule, ability to work weekends and holidays
What They're Looking For.
Must Have
3-5 years of culinary experience, Must be “Food Safe Certified”, Must be fluent in English, Possess legal work authorization in the United States
Nice to Have
formal training from culinary arts program, worked 2 year as Chef de Partie or previous experience as Sous Chef, experience in various positions within various food service environments, Birch Street knowledge is a plus
What You'll Do.
cooking and maintain menu options
serving as a link between the head chef or sous chef and various other cooks and kitchen workers
setting the production flow
manage the dining operation's budget
ensure that kitchen workers meet safety and sanitation standards
Supervise the entire culinary team of the dining outlet
Assist with creating menu recipes
and completion of inventory orders
and entire kitchen in the absence of the Sous Chef
Lead the charge on all standards
train employees on standards and menus
and cooking procedures
How You'll Work.
Team & Collaboration
serving as a link between the head chef or sous chef and various other cooks and kitchen workers; works with the other lead chefs or sous chef to manage the dining operation's budget; train employees on standards and menus, recipes, and cooking procedures
Communication Scope
great communication skills
Process & Methodology
setting the production flow, set priorities, adjust to changing conditions
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