Sous Chef - Primary Food Group

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    "description_html": "<p>Summary: Preparation and execution of menu items</p><p>Job Duties:</p><ul><li>Knowledge of high end food preparation, appropriate storage, heating and cooling</li><li>Able to interact with guests and employees in a professional/fast manner</li><li>Maintain specific side work and ensure the total cleanliness and smooth operation of each station and the kitchen as a whole</li><li>Supervision and execution of the correct preparation of menu items as per the Executive Chef's direction and NYS Department Health Code</li><li>Think clearly, remaining calm, and resolving problems using good judgment</li><li>Perform all job functions with attention to detail, speed, and accuracy</li><li>Follow directions thoroughly</li><li>Work cohesively with co-workers as part of a team</li><li>Work with minimal supervision</li><li>Supervise prep cooks, line cooks and utility staff</li><li>Receiving and inspection of products and equipment</li><li>Communication with front of the house regarding displays and set up, private events, food distribution, and timing</li><li>Work side by side with Executive Chef</li></ul><p>Skills/Qualifications</p><ul><li>Prior restaurant or banquet experience relevant to the type of restaurant hired for</li><li>Experienced in classic as well as with modern and advanced cooking techniques</li><li>Basic math, reading, and writing skills</li><li>Basic computer skills</li><li>Excellent verbal communication skills</li><li>Knowledge of workplace safety procedures</li><li>Ability to motivate employees to be proficient at their jobs</li><li>Strong leadership qualities</li><li>Ability to work well under pressure</li><li>Able to work at a fast pace while maintaining quality standards</li><li>Ability to lift 50 pounds unassisted</li><li>Work varying shifts, nights, weekends, and holidays</li></ul>Hourly Range - $60,000 - $65,000",
    "description_text": "Summary: Preparation and execution of menu items\n Job Duties:\n Knowledge of high end food preparation, appropriate storage, heating and cooling\n Able to interact with guests and employees in a professional/fast manner\n Maintain specific side work and ensure the total cleanliness and smooth operation of each station and the kitchen as a whole\n Supervision and execution of the correct preparation of menu items as per the Executive Chef's direction and NYS Department Health Code\n Think clearly, remaining calm, and resolving problems using good judgment\n Perform all job functions with attention to detail, speed, and accuracy\n Follow directions thoroughly\n Work cohesively with co-workers as part of a team\n Work with minimal supervision\n Supervise prep cooks, line cooks and utility staff\n Receiving and inspection of products and equipment\n Communication with front of the house regarding displays and set up, private events, food distribution, and timing\n Work side by side with Executive Chef\n Skills/Qualifications\n Prior restaurant or banquet experience relevant to the type of restaurant hired for\n Experienced in classic as well as with modern and advanced cooking techniques\n Basic math, reading, and writing skills\n Basic computer skills\n Excellent verbal communication skills\n Knowledge of workplace safety procedures\n Ability to motivate employees to be proficient at their jobs\n Strong leadership qualities\n Ability to work well under pressure\n Able to work at a fast pace while maintaining quality standards\n Ability to lift 50 pounds unassisted\n Work varying shifts, nights, weekends, and holidays\n Hourly Range - $60,000 - $65,000",
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