Amuse Sous Chef

Description:

The Amuse Sous Chef helps lead the Amuse kitchen team in providing exceptional quality cuisine for museum guests in Amuse. Reporting to the Amuse Executive Chef, this position supports daily culinary operations in Amuse, a full service upscale restaurant. This salaried, non-exempt position offers Commonwealth of Virginia employee benefits such as 12 paid holidays, health benefits and more. VMFA staff also enjoy agency benefits like free admission to special exhibitions, previews of special exhibitions, employee pricing for select museum programs and classes, and discounts at Amuse Restaurant, Best Café, and VMFA Shop.

Duties include:

Along with the Sous Chef team, oversees and delegates the work of supervisors, line cooks and other kitchen staff when the Amuse Executive Chef is not in the kitchen

Maintains a high-quality, clean, and organized work environment at all times

Providing exceptional service to guests, resolving issues that arise and accommodating guests as appropriate, when needed

Helps maintain food costs according to department requirements

Assists Amuse Executive Chef with scheduling of employees, performance evaluations, documentation of issues and other administrative tasks, when required

Ability to work different line areas with skill and ease; flexibility to do other kitchen tasks as needed

Assists Amuse Executive Chef with menu planning and creation

Inspecting food service equipment and maintaining inventory of supplies; assisting in monthly inventories and daily ordering

Maintains kitchen cleaning and health standards set by the Food Services Directors & Executive Chef and VA Health Department

Participating in hiring and training of staff

Diversity and Inclusivity at VMFA

Diversity and inclusivity are at the heart of what we do at the Virginia Museum of Fine Arts, and we are committed to upholding these values. As an extension of the museum’s mission to enrich the lives of all, our Enterprise Operations are passionately dedicated to opening the museum’s doors to people from all backgrounds, including all races, ethnicities, genders and abilities.

Minimum Qualifications

Recent kitchen experience as a line cook or sous chef

Ability to read and comprehend simple instructions and comprehend complex recipes. Knowledge of basic knife skills, chopping, and sautéing, grilling and food prep.

Understanding of various cooking methods, ingredients, equipment and procedures.

Team player as well as the ability to work alongside coworkers safely and in an efficient manner; ability to work in a face paced, high volume kitchen area.

Prepare food to the Executive Chef’s specifications as well as assisting kitchen staff with daily tasks.

Setting up and stocking stations with necessary supplies.

Cooking menu items in cooperation with the rest of the kitchen staff as well as making menu items are served in a timely manner.

Maintaining a clean and sanitary work environment; maintain up to date ServSafe certification

Strong communication skills and ability to comprehend directions and instructions; ability to communicate efficiently, professionally and graciously with guests and co-workers

Ability to independently solve routine problems.

Flexible availability that includes weekends, evenings and holidays.