At 9 Prime, we are committed to delivering a luxurious steakhouse experience that combines top quality cuts of meat with outstanding service in an atmosphere of sophisticated style and elegance. We strive to bring a unique and enriching culinary experience to every customer by sourcing only the best local ingredients to create artfully crafted dishes, expanding our award-winning wine list and providing an exemplary dining experience for our guests. We aim to be the premier steakhouse in our region and to continually enhance our offerings so that every experience is unforgettable.
Position: Sous Chef
Duties:
- Provide quality, and genuine, hospitality in a timely manner
- Ensure that guest’s feel important and welcome in the restaurant
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
- Fill in where needed to ensure guest service standards and efficient operations.
- 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.
- Establish portion sizes and prepare standard recipe cards for all new menu items.
- 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.
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
- Ability to provide leadership in the kitchen with staff and during service.
- Adheres to all company safety and sanitation policies and procedures
- Other duties as assigned
Requirements
- Passion for food and ensuring an excellent dining experience for all guests
- Energetic and genuine positive attitude while interacting with team-members and all guests
- A minimum of 5 years of experience in progressive kitchen positions including leadership.
- Must be able to give direction to kitchen team-members regarding recipes, cooking technique, and safety.
- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
- Be able to reach, bend, stoop and frequently lift up to 50+ pounds.
- Be able to work in a standing position for long periods of time.