Executive Sous Chef at Bar Contra

Bar Contra, a new (ish) concept from acclaimed chefs, Jeremiah Stone, Fabián von Hauske and Dave Arnold, is looking to add a strong hospitality professional to its already great team.  

Looking for:

We are rounding out our team with a natural leader who can work well with others and take responsibility. Perhaps new to being a sous chef but certainly not new to high level cooking. 

We would like to find a Sous Chef who will run the day-to-day operations in the kitchen with culinary support from two of the city's more cutting edge chefs.

Day to day:

The Sous Chef at BAR CONTRA  places weekly orders, keeps tabs on all the mise en place, leads the service and helps execute all events on site and daily service. 

Working closely with the GM and Owners to execute vision is a must.

Requirements:

1-2 years in jr sous or sous chef positions HIGHLY preferred

Strong knife skills

Skilled Fish/Meat Butchery

Organization and recipe comprehension

Ingredient Knowledge

Team Player

Basic ability to use excel or sheets, email, similar apps

Good work ethic and attitude

Creative output 

Experience ordering or making order lists

Oversee Inventory Management; Ordering/Purchasing; Minimizing waste; Food Costing/COGs Management

Assist Chef-Owners with developing and executing training new hires, trails, externs, stagiaires

Please reach us at:

<< removed email >> or respond on culinary agents

Compensation is always negotiable, 74k-78k is the range depending on experience, skill set and schedule. 

1 week PTO, 40 hours sick paid