Sous Chef Job in Raleigh

Sous Chef Job in Raleigh, North Carolina

Published on: November 17, 2017

Sous Chef Job in Raleigh, North Carolina

Part Time Food & Restaurant
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Company: LM Restaurants
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Location: Raleigh, North Carolina
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Sous Chef

LMR, LLC in Raleigh, North Carolina is a hospitality management group, owned and operated by the Moshakos Family. LMR has 22 award-winning restaurants throughout North Carolina, South Carolina, Florida, Tennessee and Virginia. Their largest concept is the Carolina Ale House brand (17 locations) in addition to five signature brands; The Oceanic, Bluewater, Henry’s, Hops Supply Company and Taverna Agora. LMR, LLC is rooted in hospitality & the community. Its employees have a passion for creating & serving amazing food in warm and welcoming places.

A Sous Chef in the kitchen is the second in command, below the Executive Chef. The job of Sous Chef involves significant responsibility, as the Sous Chef must be able to lead other kitchen workers, remain organized and professional, and report vital information to the Executive Chef. If there are times when the Executive Chef is unable to work, the Sous Chef assumes all responsibilities normally assigned to the Executive Chef. Working as a Sous Chef is often a step toward becoming an Executive Chef, and serves as on-the-job training for those wishing to continue their careers.A Sous Chef must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. A Sous Chef often acts as the intermediary between the kitchen and wait staff, so strong leadership and communication abilities are a must.

Additional Info

Additional

Job Requirements
Sous chefs are required to:
-Assist the Chef in day to day operations of the BOH
-Perform food & smallwares orders as needed
– Help maintain a fully staffed BOH department
– Communicate effectively with staff, guests, and other members of management
– Oversee all food service operations in Chef’s absence
-Maintain a clean & sanitary BOH environment
– Help maintain budgeted labor & food costs
-Prepare reports as needed
-Ensure the safety of employees & guests at all times
-Uphold all company values and standards at all times
-Assist Chef in menu development
-Perform other duties and tasks as assigned or requested

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