This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Applicants to this position must reside within a 90 mile radius of the property.
"NICO Kitchen + Bar" the soon to open "Italian without Borders" restaurant concept by celebrated New Jersey Chef Ryan DePersio of Fascino and Bar Cara fame is currently hiring. Located in downtown Newark and attached to the acclaimed New Jersey Performing Arts Center, "NICO" is currently under full renovation and will open mid-February.
CULINAIRE a dynamic, privately-owned food and beverage management company headquartered in Texas, is seeking a professional and enthusiastic Sous Chef and Line Cooks for our new NICO Kitchen + Bar.
As Sous Chef you will be responsible for:
-Training, supervising, and working with culinary staff to prepare, cook and present food according to company standard recipes.
-Assigning, in detail, specific duties to all employees under supervision for efficient operation of kitchen to ensure quality customer service.
-Scheduling culinary staff so that proper coverage is maintained while keeping payroll costs in line.
-Ensuring proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
-Maintaining sanitation standards on a daily, weekly and monthly schedule.
-Directing proper maintenance of all walk-in coolers. (rotation of food products and cleanliness)
-Monitoring and hands-on control over daily food production.
-Monitoring safety of staff.
-Maintaining good working relationship with all other departments.
-Conducting daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operational concerns.
-Knowing expectations and ensuring that staff understands them and that they execute said expectations with the proper guidelines.
-Maintaining a clean and safe work environment.
-Assuming responsibility for kitchen in absence of Executive Chef.
Our ideal candidate will have:
-Minimum two years of culinary experience in a supervisory position.
-Must have prior banquet experience.
-Understanding of control of food and labor expenses, effective inventory management, purchasing and kitchen sanitation.
-Good verbal and written communication skills.
-Good computer skills.
**Local Candidates Only**
Culinaire is an Equal Opportunity Employer and a Drug Free Workplace