Sous Chef (Growth Potential) - Full-time / Part-time

US: Paladar/Bomba is a fresh, colorful and fun Latin American restaurant company with seven locations in multiple states, with more growth planned for 2017. We’re best known for our freshly prepared guacamole, hand-muddled Mojitos, slow roasted and grilled meats, and chef driven tacos.

YOU: We’re looking for an experienced (2-5 years), full service, casual/fine dining Back of House Manager/Sous Chef from a high volume corporate or independent operation. Experience with primarily made from scratch menus is critical. This individual must have past success overseeing a team and managing costs.

Sous Chefs work directly with Executive Chef in all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.  Other duties include assistance in maintaining and taking food inventories, adhering to budgets, controlling food and labor costs, and other records all in accordance with oversight of the Executive Chef and Paladar Holdings, LLC. 

o	Exhibits a high standard of professionalism, honesty hard working and true passion to be the best at your job at all times.  
o	Sets operational goals and follow-up plans for the restaurant based on company goals.  Directs and holds all staff accountable for those goals.
o	Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, plating and serving standards.
o	Conducts line checks each shift, and completes daily/weekly inventories as directed.
o	Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
o	Fill in where needed to ensure guest service standards and efficient operations.
o	Prepare all required paperwork, including checklists, forms, reports and schedules in an organized and timely manner.
o	Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
o	Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. 
o	Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
o	Responsible for maintaining and taking food inventories.
o	Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as deemed appropriate by Executive Chef.
o	Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
o	Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
o	Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
o	Is responsible for ongoing training and professional development of all employees
o	Effectively communicates to management to ensure effective and efficient operations
o	Oversee the training of kitchen personnel in safe operation of all kitchen equipment & utensils, and cleanliness & sanitation practices. 
o	Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. 
o	Check and maintain proper food holding and refrigeration temperature control points. 
o	Effectively builds trust with employees, management, and owners thru good communication, leading by example, and providing honest feedback.  
o	Strives to keep employee morale high and seeks out ways to improve it. 

o	A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
o	Must have 2 years of kitchen management/supervisory experience in a full service, moderate to high volume restaurant. (corporate experience preferred)
o	Solid track record of previous success and examples of upward career progression  
o	Strong communication skills
o	Strong leadership skills
o	High school diploma or equivalent
o	Culinary school background a plus
o	Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
o	Ability to speak and understand Spanish a plus
o	Ability to perform basic math calculations and understand finances and cost management
o	Ability to manage a large team while delegating tasks and ensuring the tasks are getting done efficiently
o	Be able to reach, bend, stoop and frequently lift up to 50 pounds.
o	Ability to work a flexible schedule based on department and store needs – regular attendance is required. 
o	Able to work ten hour-plus shifts plus ability to stand, sit or walk for extended periods of time
o	Enthusiastic about food and a positive motivational leader
o	Desire to advance career 
o	Must enjoy and be able to succeed in a fast-paced work environment
o	Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
o	Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation and preparation
o	Food handler's card may be required according to local and/or state requirements