Company: Leo's Market and Eatery
Posted on: May 13, 2020
Leos Market and Eatery is a brand new innovative concept that
serves as a market, eatery and conveniently offers fuel. Our store
is developing in Greenfield, IN and we are looking for a culinary
professional to help us deliver fresh food from scratch and help
develop a team of individuals who can deliver exceptional
serviceand foodto our guests. JOB SUMMARY The Sous Chef for Leos
Market and Eatery is an opportunity to let your creative cuisine
talents shine! The Sous Chef will be responsible for managing Leos
Eatery kitchen production and food service line operation. This
manager will be an important right hand to the Executive Chef and
will help take on responsibilities such as training Customer Care
Representatives and Kitchen Crew Members, oversee daily duties in
the culinary department, and successfully lead the restaurant in
compliance with Leos corporate guidelines. The Sous Chef is
responsible for maintaining a safe, sanitary, innovative
environment where they can share their excitement and passion for
food with team members and guests. The Sous Chef ensures an
exceptional customer experience, and strives to continually improve
Leos culinary vision. PRINCIPAL DUTIES 1. Demonstrate a passion to
serve our guest and our team with exceptional customer service and
products. 2. Ensure that high standards of sanitation and
cleanliness set forth by Leos and the Health Department are
maintained throughout the kitchen at all times. 3. Assist
management in creating labor schedules, providing on the job
training, as well as oversee daily production and workflow of
Eatery staff. 4. Demonstrates and performs advanced culinary
techniques. 5. Can follow complex recipes and manages required food
production for recipes. 6. Taste foods to determine their quality,
texture, consistency, and taste. 7. Helps with inventory and supply
management as well as creating daily production sheets for menus.
8. Report, in writing, the quantities of food items prepared,
served and leftovers on the daily production sheet. 9. Plan
sequence and time of cooking operations to meet peak serving hours.
10. Assist in taking monthly inventory of food, paper items and
chemicals. 11. Responsibilities may include closing and opening
kitchen. 12. As needed, the Sous Chef will need to lead the shift,
including deposit preparation and fuel operations (where
applicable) as well as be cross trained in all Store Assistant
Manager Duties and responsibilities. SAFETY AND SANITATION 1.
Ensure temperature logs and temperatures of food is regularly
recorded and data is accurate. 2. Maintain quality and sanitary
standards of State and City Health Departments. 3. Maintain clean
and orderly work area and complete other general cleaning duties,
such as mopping/sweeping floors and emptying trash cans and clean
equipment. 4. Report to management any safety hazards and equipment
in need of repair. 5. Assists in keeping the kitchen, refrigerators
and store rooms sanitary and orderly by cleaning utensils,
equipment, fixtures and work areas. REQUIRED FUNCTIONS 1. Ability
to work well individually as well as in a team environment, in a
leadership capacity. 2. Exceptional customer service skills. 3.
Excellent oral and written communication skills. 4. Ability to work
with little or no supervision. 5. Detail oriented and strong
organizational skills. 6. Ability to apply critical thinking skills
in all situations. 7. Must be able to perform the following
physical behaviors repetitively throughout a shift: standing,
walking, handling, reaching horizontally and grasping firmly. 8.
Must be able to perform the following physical behaviors frequently
throughout a shift: reaching above the shoulder, reaching below the
waist, pushing buttons, bending, stooping, squatting, crouching,
kneeling and pushing. 9. Must be able to lift and carry up to 45
lbs. 10. Excellent relationship building, interpersonal, and
leadership skills. 11. Ability to learn and utilize the stores
technology. BASIC QUALIFICATIONS 1. Must be at least 19 years old.
2. High School Diploma or GED equivalent preferred. 3. Previous
experience in a leadership role in a professional kitchen; casual
dining, fine dining or catering operations preferred. 4.
Availability to work all shifts, weekends, and holidays, based on
business needs. 5. Ability to work 35 40 hours per week. 6.
Previous experience in ordering food and creating production
processes desired. 7. General understanding of restaurant costs and
controls. 8. Serve Safe Manager Certification (or ability to obtain
with provided training). 9. Food Allergy Certification (or ability
to obtain with provided training). 10. Experience using electronic
food management systems, including inventory, ordering, etc. 11.
Cross trained on all local, state and federal regulations for the
storage and sale of age restricted products and full and self-serve
petroleum products. 12. Proven and consistently demonstrated skills
in the following: Exceptional Customer Service Relationship
Building Effective Communication Training
Keywords: Leo's Market and Eatery, Carmel , Sous Chef, Hospitality & Tourism , Carmel, Indiana
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