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Proven success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale restaurant or high-end resort restaurant. The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability.
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Position Summary: The Market Cook position reports to and is under the direction of the Main Kitchen Supervisor with oversight from the Executive Sous Chef and Executive Chef. S/he in this position will be held responsible for the preparation of all meals by chopping vegetables, making salads, and cooking entrees.
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For this position, pay will be variable by location - See additional job details and benefits below The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability.
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The Lead Cook acts as a leader in the kitchen in the absence of the Kitchen Manager/Chef, assists in some management duties and prepares and serves food for customers. Works the food line preparing menu items, training and supervising kitchen staff by following the Bowlero Corporation manual, ensuring only quality products are delivered to the customer.
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As a Torchy’s Kitchen Manager, you will be responsible for all Back of the House (BOH) operations, including maintaining a safe and impressively clean kitchen, and instilling a culture of “If it’s not great we don’t serve it.
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Assisting Kitchen Manager with purchasing food products, overseeing correct invoicing, storage, and sealing of food products to ensure quality and freshness at all times. The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states.
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True Food Kitchen is the chef-driven culinary destination rooted in nutritional science. For more than 3years, as a manager, you've been a key ingredient in the success of a full service, high-volume restaurant.
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Hands on in the kitchen working with the team approximately 60%of the time. you will be responsible complete oversight of the operation in addition to being the chef for the account. The current food landscape consist of 1 corporate cafe where we serve breakfast and lunch only, coffee bar, free coffee service and catering operations.
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Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager. Execute techniques under the direction of the Sous Chef and Executive Chef.
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