Sous Chef

Merriman's is hiring a Sous Chef

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met. Assist in the planning and development of recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure that sanitation standards as set forth by the restaurant, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met as well as conduct and attend regular operational meetings to ensure effective coordination and cooperation between the whole restaurant Comply with Merrimans’ Work Rules and Standards of Conduct. Work harmoniously and professionally with employees and other management. Maintains a high degree of cleanliness throughout the work area including reach-in and walk-inboxes. Assist with banquets and special event menu, production and prep when needed. Assist to the deposition of left-over food items. Checks supplies of needed food items for shortages of items to be produced on a given day. Ensures the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Performs additional duties as assigned. Job Requirements

Experience in a high-volume restaurant. Must have working knowledge of basic cold food preparation and sanitation standards as well as the operation of kitchen equipment. Cold food preparation experience. Desire to lead, coach and mentor. Ability to work in a team environment. Ability to multi-task and adapt quickly to change. Ability to clearly communicate both verbally and written. Must be able to read, write ands peak the English language sufficient to understand menus, special promotions, recordorders, answer the phone and communicate with coworkers and guests. Ability to manage, organize relevant data by operating office equipment including pos, computer, Xerox machine, calculator and telephone. Knowledgeable in Microsoft Word, and Excel. Some travel is required for training, conferences, and special events. Ability to supervise, demonstrate and expedite in various kitchen production areas. Continuous standing to supervise, demonstrate and expedite in various kitchen production areas. Three to five years previous experience in a culinary/food & beverage line position, or four to five years in a supervisory or assistant manager position3 years previous experience in similar capacity in fast paced luxury environment·Successful candidate must possess legal work authorization in United States