High Profile Menlo Park Household Seeks FT Sous Chef

We are representing a high profile client in seeking a Private Sous Chef. You will be reporting to the Executive Chef and assisting the Chef de Cuisine (Head Chef) in the day-to-day operations of a private kitchen. In their absence and /or days off you are expected to take over their duties and able to cook any meals for the principals. You will be part of high-quality culinary operation for a household, managing kitchen staff (Cooks and Kitchen Assistant), ensuring great food quality in tight collaboration with Executive Chef; and/or Chef de Cuisine essentially acting as their second-in-command in an exclusive private culinary environment. Listed below are some of the key responsibilities.

• Food Preparation:

• Assist the Executive Chef and Chef de Cuisine in preparing all dishes according to their training, guest known preference, established recipes and dietary restrictions.
• Keep track of what is been served for the How’s and Why’s but also for the When’s not to repeat dishes, proteins or snack within a next 3-day rotation.
• Cook breakfast, lunch and dinner for principals, their guests as well as for staff members when and as needed.
• Handle all foods delicately and mindfully throughout the whole process (shopping, packaging, transporting, unpacking, storing, washing, prepping and cooking) to ensure best quality.

• Kitchen Management:

• Order, shop under approval. Put foods away in refrigerators, freezers and cabinets in a net and consistent manner.
• Keep all refrigerators and freezers, counters, equipment, utensils, hands always cleaned, sanitized and organized. Maintain all food items at their designed same allocated place. Rotate food applying FIFO rule (first in First out) and checking all foods (fresh and perishable) expiring dates. Discarding when expired.
• Otherwise, do not throw and discard anything with Manager’s prior approval.
• Oversee the kitchen Assistant including eventual special events or seasonal cooks, delegating tasks and providing training.
• Maintain best kitchen cleanliness and sanitation practices and standards, adhering to food safety laws and regulations.
• Manage food inventory by monitoring food stock levels, continually writing down what is needed (shopping list).

• Menu Planning & Development:

• Collaborate with Executive Chef and Chef de Cuisine to develop seasonal menus, considering client preferences, expectations, temperatures and dietary requirements and needs.
• Inviting to be creative, suggesting new dishes and variations to enhance the menu offerings by making samples when time allowed.

• Interaction:

• Opened daily communicate about all things needed with ease to superior to understand all culinary needs and preferences (Daily Briefing). Take joy and strength in serving others.
• Only interacts with the principal when personally asked.
• Invited in food tastings, dishes and menu creations.

• Administrative Tasks:

• Report all incident and needs in writing by email to Executive Chef
• Enter his menus on our meal planned schedule Smartsheet in timely manner (no later than the previous day).
• Upload his expenses on Expensify for Credit Card Report and Workday for scheduling as needed and as of Payroll policies.
• Sign in all daily Health, Covid Test on Smartsheet

Culinary Expertise: Proven experience as a talented accomplished sous chef in a high-end culinary environment with strong cooking skills across various cuisines.

• Leadership Abilities: Ability to effectively manage and motivate a small kitchen team. Remain always courteous and positive and delighting in facing new challenging situations.
• Flexibility: In following orders. Not taking things personally, understanding demands and urgencies. Quick to adapt and opened to changes needs and requirements.
• Attention to Detail: Commitment to maintaining high quality standards in food preparation and presentation. Knowing the difference between ordinary and extraordinary is achieved by doing the extra’s.
• Communication Skills: Prioritize the importance of great cooperation and understand the power and value of healthy relationship. Excellent verbal and written communication to interact with clients and kitchen staff.
• Sanitation Knowledge: Thorough understanding of food safety best practices and has a valid SERVSAFE certification.

Must be willing to travel to AZ + 2 weeks a quarter to NY.