Sous Chef

Bloom Boutique Bar & Eatery is seeking driven individuals to complete our inaugural team across all roles. We are a locally-owned eatery committed to excellence and quickly becoming a premier destination in the city. Experience is great, but what we truly seek is passion and a shared drive to be successful. If you're ready to grow with us and help establish a leading name in the local food community, apply today.

Position Summary

The Sous Chef plays a hands-on role in the kitchen, working alongside the team to ensure smooth operations, consistent food quality, and an exceptional dining experience. This position supports the Executive Chef in managing all aspects of kitchen activities, including food preparation, staff supervision, and maintaining high standards of cleanliness and efficiency. This is a great position for a line cook or current Sous chef looking to eventually make the next step up in their career.

Essential Functions

●        Work directly in the kitchen for the majority of the shift, leading by example in food preparation, cooking, and plating dishes.

●        Assist the Executive Chef in planning and directing culinary activities and ensuring adherence to recipes, portion sizes, and presentation standards.

●        Supervise and train kitchen staff, fostering a collaborative and efficient work environment.

●        Capable of Providing opening/closing shift supervision

●        Ensure the kitchen meets all health, safety, and sanitation guidelines during every service.

●        Collaborate with the Executive Chef to create new menu items, specials, and seasonal offerings.

●        Oversee inventory management, ensuring supplies are ordered and stored correctly to minimize waste and control costs.

●        Step into the Executive Chef’s role during their absence, managing kitchen operations and leading the team effectively.

●        Address guest feedback related to food quality and ensure quick resolution of any issues.

●        Monitor equipment usage, cleanliness, and maintenance needs.

●        Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

●        Foster a healthy work environment

Training and Experience

●        Be 21 years of age or older

●        Three or more years of back-of-the-house operations and/or experience as an assistant manager in the service or food & beverage industry

●        Excellent basic mathematical skills

●        Able to handle money and operate a point-of-sale system

●        Able to work in a standing position for long periods of time (up to 5 hours)

●        Able to reach, bend, stoop and frequently lift up to 50 pounds

●        Stamina and availability to work 40 to 55 hours a week.

Skills and Knowledge

●        ServSafe Certified or willingness to obtain.

●        Professionalism - Show up on time and ready to work.

●        Hospitality Career Oriented. You view an opportunity like this as a career and not just a job.

●        Understanding and Competency of how Commercial Restaurant Equipment is used, treated,  and Maintained. Such as Rational Ovens, Griddles, Deep Fryers, Char Grills, Blenders, etc.

●        Willingness to grow by providing constructive feedback as well as receiving it.

●        Strong Knife Skills

●        Food safety labeling systems

●        Fire extinguishers & blankets

●        Menu Development and Food Cost Analysis

●        Cash registers, Point-of-sale terminals, POS software, and workstations.

●        Software: Menu planning software, inventory management software, recipe cost control, accounting,  analytical or scientific software, calendar and scheduling, communications server

Competencies and Personal Characteristics

●        Customer-oriented approach and strong communication skills

●        Ability to work well with other teammates while maintaining a positive attitude.

●        Excellent people skills. Positive Attitude is very important.

●        Multi-task oriented

●        Ability to work in a fast-paced environment

●        Strong organizations skills