SOUS CHEF/LINE COOK- CANAL CLUB 62

Executive Sous Chef/Head Line Cook/Pantry & Prep Cook

This job acts as the lead for all kitchen activity and manages multiple aspects of food storage and prep while overseeing kitchen staff.

Manages food service operations and day-to-day operations of the kitchen.

Provides direction to kitchen staff, ensuring execution of all employee duties.

Order materials, supplies, ingredients, based on demand.

Monitor inventory levels and perform weekly inventory assessments.

Genuine passion for food and creativity in the kitchen, time management, leadership skills, and professionalism.

Ability to work quickly but efficiently, good communication skills, stamina and enthusiasm.

Job Type: Full-time

Pay: Starting at $17-$18 + per hour

Shift:

Day shift

Night shift

Supplemental Pay:

Bonus opportunities

Overtime pay

Performance bonus

Signing bonus

People with a criminal record are encouraged to apply

Application Question(s):

Do you have experience working Grill or Sauté or both?

Experience:

Cooking: 3 years (Preferred)

Restaurant: 3 years (Preferred)

Work Location: In person