The First Cook / Sous Chef leads a team of 3 - 8 employees, coordinating the cooking operations for their kitchen station. Areas of execution include employee training, quality control, recipe consistency, monitoring food safety at all stages of production, and ensuring accurate production counts. The Sous Chef is responsible for providing support to the Kitchen Manager, while ensuring flawless execution within their team.
Success in this role is driven primarily by consistent and excellent culinary execution. Additionally, a high emphasis is placed on candidates’ ability to train and motivate their team to excel beyond standards and expectations.
Skills & Requirements:
Job Type: Full time.
Typical hours: Sunday - Friday 6am - 2pm
Location: Harlem, NY
Reports to: Director of Operations
Compensation: $50K - $60K (plus benefits)
About The Company:
Red Rabbit is growing fast - together we are changing the way an entire generation approaches food, through our whimsical menus, sustainable business practices and a focus on doing work that matters. If this sounds like the kind of company you want to be a part of, you may be the perfect fit!
Pro tip: When applying to this job, note we value creativity in thinking and real problem-solving skills. Tell us how you’ve added value to a team in the past and why you want to join Red Rabbit.
Red Rabbit is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to age, race, creed, color, national origin, ancestry, marital status, or sexual orientation.