13 464 Emplois pour Sous-Chef - France

Overview

Position Summary

The Kitchen Manager is responsible for leading The Rooftop kitchen and exemplifying The Vendue’s culture as well as promoting the whole property as both the Destination and Employer of Choice. The Kitchen Manager will balance excellent cooking skills with managerial decision-making and team leadership; always following The Vendue’s vision, principles, and standard operating procedures. The Kitchen Manager will support all efforts for maximum profitability, efficient back-of-house performance, and optimal utilization of staff and resources.

• Responsible for the efficient daily functioning of the kitchen.
• Ensure all stations are supplied and set for maximum effectiveness.
• Ensure proper kitchen management, organization, inventory ordering, and stocking activity.
• Process invoices through the system for timely payment to vendors.
• Hire, train, and manage kitchen staff.
• Create and roll out standardized recipes while maintaining quality and cost control.
• Collaborate with The Rooftop General Manager regarding new menu items and specialty offerings.
• Ensure cleanliness, proper handling, and use of all kitchen equipment and food products according to company and SCDA guidelines.
• Maintain logs, manuals, and procedures in compliance with The Vendue and governing body standards.

Note: This is not an inclusive list and culinary team members may assist with other tasks to best serve the business. Other tasks may be assigned by The Rooftop General Manager or other managers.

• Back-of-House staff including Kitchen Supervisor, Line Chefs and Dishwasher/Stewards

JOB REQUIREMENTS:

• Associate's Degree or related work experience. Formal culinary training either from a Culinary/hospitality associates program or related work experience a plus.
• Minimum 5 years work experience. 2 years management experience.
• ServSafe Managers Certification - have current ServSafe Managers Certification or become certified within 90 days of employment.

• Commitment to guest satisfaction and service excellence.
• Accuracy and speed in executing tasks. Ability to work under pressure, stay calm, organized, self-motivated, and collaborate well with others.
• Demonstrate proper cooking techniques of fish, meats, sauces, and vegetables in accordance with the outlet’s recipe book and menu cards.
• Superior knife skills to ensure proper and even cuts, correct portioning/fabrication of proteins, and consistent plate presentation.
• Familiarity with casual dining.
• Creative, proactive approach to day-to-day operations to stay relevant and innovative.
• Manage time and the kitchen team effectively to maximize profit and minimize customer wait time.
• Ability to lead a team in a proactive and positive manner.

• Equipment to be Used: General cooking appliances (Gas Range, Grill, Charbroiler, Fry-o-later, meat slicer, food processor, blender, convection oven, steam table, hot holding cabinets, sharp knives); Microsoft Office Suite and Google Suite.

• Must be able to stand and walk for extended periods (8+ hours).
• Ability to work varied schedules, including holidays and weekends, with flexibility as needed.
• Must cope with changing priorities and deadlines with optimism, professionalism, and collaboration.
• Must be able to push, pull, lift, and carry up to 50 pounds.
• Must be able to communicate with team members and management both verbally and in writing.

• Commercial Kitchen environment with tile flooring; ability to work in hot line conditions and walk-in freezers.
• High pressure, high volume, fast-paced, team-oriented.

The working conditions described are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Location: 19 Vendue Range, Charleston, SC 29401. The Vendue is in the heart of Charleston’s French Quarter and Art District, steps from Waterfront Park, Charleston City Market, Rainbow Row, and other attractions.

• $55,000-$58,000 annual salary depending on experience
• Annual bonus opportunities up to 20%
• Exempt, full-time position
• Benefits include medical, dental, vision insurance; company-provided life insurance; short & long-term disability; 401(k) options with employer matching up to 3.5%; earned wage access; referral programs; tuition reimbursement; and discounts at Avocet-owned hotels and restaurants.

Up top is where it’s at! The Rooftop, a Charleston legend, offers breathtaking views, great food, and vibrant drinks. The Vendue is not traditional in its aesthetic or service approach; we aim to shake things up to elevate guest experiences with flair. If you bring creativity, fun, beauty, and inspiration, you could be a great fit. To learn more, visit thevendue.com.

EOE/DFWP