Job description

ILONA is a new trendy restaurant in the South End offering eastern Mediterranean cuisine in a very high-energy environment. We are looking for a candidate who can keep up with the fast pace, with the ability to grow with our team and take advantage of the upcoming career advancement opportunities. The Sous Chef is responsible for the leadership of the kitchen by managing and overseeing the activities of the entire kitchen as well as menu development, food quality through purchasing products, multi-cultural cuisine, etc.

Responsibilities and essential functions will include but not limited to:

• Responsible for production according to recipes/directions
• Develops and tests recipes, techniques for food preparation and presentation
• Must have skills in cooking and preparation of a variety of foods
• Possesses the ability to supervise and/or assign training for kitchen staff
• Possesses the ability to plan a variety of menus on a daily basis
• Possess knowledge of food supplies, equipment and services, ordering and inventory control
• Establishes, manages, and maintains all vendor relationships
• Enforcing and complying with Health Department regulations
• Fosters teamwork by building effective team relationships
• Operates with a high degree of Professionalism, Ethics, and Integrity, maintaining a role-model image.
• Communicates effectively with GM, fellow peers and employees
• Must have endurance, energy, and intensity for extended periods of time
• Demonstrates exceptional time management skills
• Able to effectively evaluate and understand the entire restaurant operation
• Other duties may be assigned

Knowledge and Skills

• Excellent culinary skills
• Solid track record of success in previous assignments demonstrating upward career tracking
• Interpersonal and organizational skills
• Recipe development and testing
• Menu planning
• Sense of urgency
• Excellent/Strong verbal skills
• Excellent multi-tasking skills
• Professional appearance
• Knowledge of safety and sanitation in the workplace
• High volume production & large batch cooking
• Ability to handle kitchen equipment and tools safely
• Strong leadership skills
• Ability to understand and speak Spanish a plus but not required
• Ability to read, understand and enforce safety/health procedures
• A high level of commitment, passion, and creativity for food

License:

• ServSafe (Preferred)

Experience:

• Sous Chef: 1 year (Required)
• cooking: 4 years (Required)

Job Type:Full-time

Job Types: Full-time, Part-time

Pay: $45,134.00 - $80,276.00 per year

Benefits:

• Employee discount
• Paid time off

Shift:

• 10 hour shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekend availability

Education:

• High school or equivalent (Preferred)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location

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