Sous Chef

At the intersection of fun and fine dining, you’ll find The Finch—a modern take on timeless style. Where the drinks are colder, flavors bolder, where life takes flight—in good taste and great company. Suitable for relaxed encounters and formal engagements, it’s a stylish staple for every taste, an oasis of culinary craft and casual sophistication. The Finch at heart, is a place of gathering—a flock of finches, they say, is a “charm.” The BOH Manager is responsible for all kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. The BOH Manager is responsible for the training of employees in connection with those functions. Job Duties

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received 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 including checking and maintaining proper food holding and refrigeration temperature control points
• Fill in where needed to ensure guest service standards and efficient operations
• Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items
• 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