Sous Chef

BAVEL is a Middle Eastern restaurant that bridges together fresh ingredients with slow cooking techniques, incorporating aromatic woods, spices, pickling, smoke, and herbs. We serve different versions of flatbreads and spreads, chef’s selection of cured meats, cold and hot small plates highlighting vegetables, with large format meat and fish dishes. Our desserts take flavors and ingredients found in the Middle East and build on their traditions with a touch of modernity.

BAVEL is currently seeking qualified candidates to fill a SOUS CHEF position. We are searching for skilled, energetic, highly-motivated people who will thrive in a fast-paced, team-oriented environment.

Duties & Responsibilities:
● Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the company. 
● Assist in developing and implementing the menus including daily and seasonal specials. 
● Supervise and train the staff on recipes and methods of cooking
● Expedite service efficiently and effectively, maintaining the proper pace and food quality. 
● Understand and maintain all policies, procedures, standards, specifications, guidelines and training programs. Follow through with training and coaching to ensure that all policies and laws are followed. 
● Maintain company expectations of food and service through the supervision of the entire kitchen team.
● Achieve company budget objectives in sales, costs and profit.
● Achieve company goals in service, food quality, facility maintenance, sanitation and cleanliness through coaching of employees. 
● Fill in where needed to ensure that the guest experience is never compromised, and their expectation of food and service are met and/or exceeded. 
● Participate in all scheduled FOH employee meetings in order to represent the kitchen, as well as to give feedback and suggestions. 
● Participate in all management meetings in order to represent the kitchen, as well as to give and receive feedback and suggestions. 
● Upkeep of all kitchen equipment and facilities so that health and safety standards are met. Achieve this through maintenance programs and inspections.
● Follow scheduling and adjust as necessary to achieve Labor Cost goals. 
● Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. 

Qualifications:
● 1 year of kitchen supervision experience.
● Food Service Manager Certificate preferred.

Working Conditions and Expectations:
● Must have flexible availability including holidays and weekends.

Physical Requirements:
● Be able to reach, bend, stoop and frequently lift up to 50 pounds.
● Be able to work in a standing position for long periods.