Core Responsibilities: Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Job DescriptionPosition Summary:The Station Cook III plans, preps, sets up and provides quality service in all areas of cold food production to include, but not limited to cold menu items, cold line specials, displays/presentations of cheeses, fruits, salads, dressings, compotes, vegetables, sandwiches and desserts in accordance with standards and plating guide specifications.

They work under the supervision of the Executive Chef, Retail Operations Manager, Manager Food/Clinical Operations, Executive Sous Chef, Supervisor Patient Food Operations, and/or Supervisor Retail Food Operations to coordinate the production team.

Performs with BOH and FOH team, precise line checks and facility walks with proper follow up and documentation and participates with all EcoSure & Health inspections, ensuring a safe production environment.

SummaryThe Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen’s food and production processes. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements.

Responsibilities include menu planning, staff management, ensuring high-quality food production, scheduling, financial control, and assisting the executive chef. The Executive Sous-Chef at Red O Taste of Mexico restaurants will oversee kitchen operations in a high-volume, fine-dining Mexican restaurant setting.

Manages department members that may include, but is not limited to: Restaurant Manager, Catering Manager, Executive Chef, Host, Set Up Staff, Cooks, Servers. Assists in directing and overseeing all food and beverage facets including, but not limited to: guest satisfaction and customer service, personnel, menu mix, ordering, vendor preference, food production, inventory, and catering functions.

Partners extensively with the CMG Chef, FSQA, Supply Chain, Operations, and Brand Marketing teams to take high performing concepts from Discover to Validate stage. You will lead the commercialization of new and optimized core products through the Chipotle Stage Gate Process for national scale, while stewarding a product from benchtop to full scale production across a network of approved suppliers.

Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance. The Station Cook III plans, preps, sets up and provides quality service in all areas of cold food production to include, but not limited to cold menu items, cold line specials, displays/presentations of cheeses, fruits, salads, dressings, compotes, vegetables, sandwiches and desserts in accordance with standards and plating guide specifications.

Food preparation may include retail, production, or catering performing such tasks as portioning and serving food, transporting food to service areas, catering, busing dishes, storing and issuing of supplies, and cashiering.

Ensuring requisitions are processed properly and placed in designated area, assist in lowering food cost and waste, properly label and date all products to ensure safekeeping and sanitation, read and expedite computer tickets for service, produce production list to ensure efficient execution of service, conduct inventory on a regular basis to ensure proper par levels and assist Chef, Assistant Chef, Cooks, Pantry workers, and Kitchen Helpers as needed in the execution of service.

Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.

A Line Cook is an hourly, non-exempt Family Member who reports directly to the Executive Chef. The Line Cook provides quality service in all areas of food production for menu items and specials in designated outlets in accordance with company standards.

Meet daily with executive chef to coordinate and ensure production standards. Responsible for the production of all baked goods, pastries and desserts (referred to as pastries) for the restaurant.

The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchens food and production processes. You are about to apply for Sous Chef. Go directly to the application, or join our talent network first to receive job alerts about our exciting new job opportunities.

WHO WE ARE From the culinary vision of chef Jon Sloan comes everybody's favorite animal that crossed the road, reimagined. Cook and prepare a variety of food according to production guidelines and standardized Crack Shack recipes Set up work station with all needed ingredients and equipment Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Operate equipment such as ovens, stoves, slicers, mixers, etc.