Summary: Pelican & Pig is seeking a passionate and experienced Sous Chef to lead BOH operations, mentor staff, and ensure high-quality execution as the Executive Chef's right hand. Highlights: 1. Lead BOH team during service, ensuring efficient operations. 2. Train, mentor, and discipline culinary staff. 3. Assist Executive Chef with menu development and inventory. Pelican & Pig is a live fire restaurant known for bold flavors and rustic dishes. We take pride in providing an experience centered around an open kitchen where guests can interact with cooks and watch as orders are executed. Job Summary: We are looking for a passionate, driven, and experienced Sous Chef to serve as the right hand to our Executive Chef. The ideal candidate is a leader who thrives under pressure, maintains impeccable standards of cleanliness, and possesses a deep love for creating incredible food. You will be responsible for overseeing daily BOH operations, mentoring junior staff, and ensuring consistent, high-quality execution of our menu. Key Responsibilities: Kitchen Leadership: Lead the BOH team during service, ensuring, efficient, and smooth operations. Quality Control: Monitor food preparation, cooking techniques, and plating to ensure strict adherence to recipes and quality standards. Menu & Prep: Assist the Executive Chef with menu development and inventory. Mentorship: Train, mentor, and discipline culinary staff to foster a positive, professional, and productive team culture. Operations & Safety: Maintain impeccable sanitation (Serve Safe standards) and oversee inventory, ordering, and food safety protocols. Management: Cover managerial duties in the Executive Chef’s absence. Cooking: Demonstrate exceptional skills in all stations from fry to grill. Must be comfortable with grilling steaks, pork chops, fish and more. Qualifications: Experience: 3+ years of high-end or, fast-paced restaurant experience, with at least 1-2 years in a supervisory role. Skills: Solid foundational skills: advanced knife work, mastery of various cooking techniques, and menu planning. Leadership: Proven ability to lead a team, train staff, and manage food/labor costs. Flexibility: Must be available to work nights and weekends We are closed all major holidays and holiday eves.
Craigslist · HR
Craigslist · HR
