Sous Chef

Responsibilities: Menu development; creating and implementing menus that reflect restaurant concept, seasonal availability. Staff Management; hiring, training, supervising motivating entire kitchen staff. Ensuring adherence to food safety and sanitation standards Food quality and consistency; ensuring the highest quality and presentation of all dishes. Inventory and cost control; managing food inventory, ordering, receiving and controlling food cost. Financial planning; collaborating with management team on budgeting and financial planning for kitchen. Culinary innovation; staying updated on culinary trends. Standardize recipes and plate presentations, updating plate costs. Quarterly food shows, staff training

Qualifications: Previous experience in culinary arts, cooking, or other related fields Creates exciting recipes and menus. Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Excels at project management and is organized Ability to thrive in a fast-paced environment Company Description B2 Bistro + Bar is an Award-winning restaurant group that is continuing to grow and offer great opportunities.

Company Description: B2 Bistro + Bar is an Award-winning restaurant group that is continuing to grow and offer great opportunities.