Job description

JOB DESCRIPTION: Sous Chef/Line Cook

JOB DESCRIPTION: Sous Chef/Line Cook

This an exciting opportunity for a Sous Chef/Line Cooke @ The Back Porch Restaurant on the Bohemian Cattle Co a Farm to Table Eclectic Cattle Farm and Event Center. We are looking for top talented Chef's/Cooks to run this new exciting place. The Back Porch will be known for high Quality staples of Brisket; steaks; Ribs; Burgers and a few select standard items and will be the team's job to come up with a rotating menu that challenges pallets of our clientele. This will include seafood.

KEY RESPONSIBILITIES:

· Manage restaurant operations Wednesday/Thursday through Sunday and corporate events as scheduled

· Be capable of creating a interesting non-standard menu both beef/seafood related but will be sourcing other varieties of protein to keep customers guessing while also attempting to use other parts of the cows to be fun and creative.

· Manage supply chain from field to butcher to table trim and season meats

· Work with Contract Catering operations for some side items not handled onsite due to limited Meat Kitchen constraints.

· Manage operation of Equipment

· Ensure that the restaurant equipment is kept in satisfactory working order maintaining the highest degree of usability and cleanliness.

· Ability to run an all wood burning kitchen, offset smoker and Santa Maria Grills

· Ability to instill safety and sanitation habits.

· Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.

· Keep all refrigeration, equipment and storage of working areas in clean, working condition in order to comply with health department regulation.

· Prep, stock and rotate line to ensure ample supply of products is maintained.

· Maintain High Quality product lines from farm to fork

· Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.

· Knowledge of raw meat handling guidelines

· Flexibility and ability to adapt to changing needs of the restaurant daily.

· Complete other duties as assigned by management.

· Additional duties include - cutting meats, preparing sides and sauces, and general restaurant cleaning.

GENERAL REQUIREMENTS:

· Required to have at least 4 years culinary experience in a restaurant kitchen.

· Certified Pitmaster Title, not required, but preferred

· Passion for meat

· Must be familiar with batch and quantity cooking in a high-volume

· Self-motivated, and ability to work with limited supervision.

· Must be a motivating team player who can work efficiently in high volume situations.

· Must have a high level of organizational skills, attention to detail and understanding of leadership.

· Must hold a valid food manager/ food handlers’ certification required.

· Must hold a valid driver's license with clean driving record.

· Culinary degree and/or formal training preferred.

· Must strive in team environment

· Must be able to manage others and create a fun work environment that all staff members will look at as a reliable source of leadership and direction

PHYSICAL REQUIREMENTS:

· Must be able to lift, push, pull and carry moderate weight. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.

· Stands during the entire shift.

· Ability to work in a high-temperature environment.

· Reaches, bends, and stoops frequently.

· Ability to lift up to 60 lbs.

· Verbally communicates effectively with fellow co-workers.

COMPENSATION DETAILS:

· Potential Profit Sharing

· Work 40-50 per week

o Off weeks will be used to plan for following year and manage construction projects

Job Type: Full-time

Pay: $18.00 - $22.00 per hour

Benefits:

• Food provided
• Paid time off

Experience level:

• 5 years

Pay rate:

• Yearly pay

Shift:

• Day shift
• Evening shift
• Morning shift

Supplemental pay types:

• Performance bonus

Weekly day range:

• Every weekend
• Monday to Friday
• Rotating weekends
• Weekend availability

Work setting:

• Bar
• Casual dining restaurant

Experience:

• Culinary experience: 5 years (Required)
• Pit Master: 2 years (Required)

License/Certification:

• ServSafe® Manager Certification (Preferred)
• Driver's License (Required)

Work Location: In person

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