Sous Chef

Há 3 dias

Lisboa, Lisboa, Portugal FOODRIDERS Tempo inteiro
Duro De Matar

About Duro De Matar

Duro de Matar is a third-wave taqueria & cocktail bar rooted in Mexican flavors, traditions, and nostalgia while celebrating local and seasonal ingredients. It is a project from Foodriders a group of gastronomy, design, tech, music, and service professionals.

Anticipated start date for this position is April 1st, 2025.

The Sous Chef will assist in managing the line and ensuring the flow of service is efficient and smooth. The Chef will have the opportunity to create and have input on new menu creations. A key responsibility will be mentoring, training, and disciplining staff (line cooks, prep cooks, etc.)

Compensation: €1400 (net)

Bonus: Additional performance-based bonuses linked to agreed KPIs

Why Duro De Matar

At Duro De Matar, we value our team members and make it a priority to offer competitive compensation packages that encourage longevity with the company and long-term growth. We offer competitive pay, dining discounts, plus more after required wait periods. We encourage our team members to grow and learn and offer many opportunities for personal and career development.

Responsibilities

- With the support of senior culinary management, monitor and ensure that standard kitchen operating procedures are met
- Supervise all culinary team members, assisting management in the training, mentoring, and disciplining of staff
- Oversee service, monitoring cooks' progress and flow of service
- Send daily service reports and accident reports
- Support and manage prep for service; ensure all prep items and recipes are made to standard
- Monitor and ensure that company standard kitchen operating procedures are met
- Oversee line cook team to ensure all items and recipes are made to standard
- Enforce and train food and equipment safety and sanitation among all team members
- Ensure kitchen equipment is maintained and functions properly; report any facility issues to senior culinary management
- Monitor receiving to ensure all product meets restaurant standards
- Work with the Executive Chef and culinary management team on menu creations and specials
- Support Executive Chef and/or CDC with the inventory, purchasing, and receiving of products
- Support staffing needs for BOH open positions; assist in monitoring candidates trailing and training of all BOH

Required Qualifications

- Minimum one year of experience as a Junior Sous Chef, Sous Chef, or equivalent role at a restaurant comparable in volume and level of cuisine
- Ability to independently complete daily, weekly, and monthly inventory
- Ability to successfully train new hourly culinary team members on each station
- A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skills
- General knife handling, food safety & sanitation knowledge
- Excellent communication, organizational, and interpersonal skills
- Comfortable working in a fast-paced and high-energy environment
- Ability to remain calm under pressure
- A passion for food, exceptional work ethic and dedication
- Willing to accept guidance in a positive manner and implement the direction in a way that is productive for both you and the team
- Able to work in a standing/walking position for long periods of time

Preferred Qualifications

- 2+ years of experience as a Sous Chef at a restaurant comparable in volume and level of cuisine
- Ability to successfully train new Sous Chefs on all role responsibilities
- Proven ability to run a high-volume service, including but not limited to expediting
- Proven ability to support all administrative tasks relating to the back of house, including but not limited to facilities maintenance, inventory management, and Health Department checks
- A proven track record of dependability and a continuous focus on learning and development

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