35198 54154

Prep Sous Chef for Market Style Location

Tastes on the Fly - SFO

Nov 21, 2018 - Peninsula


 

 

~~Energetic and Experienced Prep Sous Chef Needed!

Job Description
Unique environment, award winning people focused company and a challenging yet rewarding position
Interested? Tastes on the Fly San Francisco is seeking a positive, committed and hands on Sous Chef for our Napa Farms Market restaurant in terminal 2 at SFO.

Tastes on the Fly 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.

We are 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".

We seek a team player with a minimum of two years sous chef, restaurant manager or kitchen supervisory experience in a full service, high volume restaurant facility. We offer competitive pay, bonus and a benefits package, including growth opportunities.

To be eligible to work in our airport locations, candidate must pass a U.S. government, 10 year criminal background check and TSA security threat assessment.

Specific responsibilities include, but are not limited to, the following:
*PEOPLE MANAGEMENT! Supervise a staff of approximately 15 - 20 including line cooks, prep cooks, dish washers and runners.
*Train new hires as well as conduct continuous training for current employees and sous chefs; including coaching and counseling as needed.
*Ensure quality and availability of food and supplies being ordered, stocked and sold.
*Ensure correct and consistent food preparation and plating
*Put the guests experience first
*Maintain and conduct inventory
*Insure superior cleanliness of restaurant and adherence to food safety and sanitation guideline
*Able to work all areas of the kitchen as needed; line, prep, expo etc. (training can be provided)
*Basic administrative duties including employee documentation and daily logs
*This position reports directly the Kitchen Manager with a dotted line reporting to the General Manager.

Skills we are most interested in:
Some basic culinary knowledge required, but the strongest candidates will be excellent MANAGERS. Must be able to manage people, time, tasks, paperwork, products, safety and sanitation.
Managing our staff effectively requires knowledge of our company handbook as well as the union contract. Management style should be proactive, positive and mentoring. While discipline and policy enforcement come with the territory, the most successful managers are ones who coach and foster staff performance to avoid the need for discipline. Must be able to maintain professionalism and leadership at all times.
Strong candidates will also have good written communication skills for administrative tasks and a healthy amount of regular documentation needs. Experience with union employees a plus

$48k per year

Job requirements:
*A GREAT ATTITUDE
*Excellent interpersonal skills with subordinates and superiors
*Ability to work in a fast paced environment is required.
*Ability to effectively problem solve is required.
*Ability to ensure perform proper food prep and presentation, no short cuts
*Dependability and follow through.
*Knowledge of food and beverage operations and equipment is required.
*Flexible schedule,
*Dependable transportation
*Certain physical requirements including standing for long periods, tolerance of extreme temperatures, ability to lift / push / pull 50 lbs, ability to properly and safely use all kitchen tools and equipment
*Food safety certification (Training provided)
*Harassment Training Certification (Training Provided)
*Basic computer knowledge including, email, internet, Word and Excel

These locations are demanding facilities with unique challenges. It requires patience, personality and drive. It offers a great opportunity for chefs or managers looking to advance and be rewarded for their efforts.



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