Sous Chef & Pastry Chef

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Eight Settlers Restaurant and Distillery
  • Post Date: October 16, 2020
  • Applications 0
  • Views 499
Job Overview

Sous-Chefs and Head Cooks

Eight Settlers Restaurant and distillery a drug free, equal opportunity job place is seeking talented, energetic, organized and service-oriented individuals who are committed to providing absolute guest satisfaction in a fast-paced high-energy environment! Now accepting applications for experienced Sous Chefs and Pastry Chefs. Candidates must be able to provide proof of a minimum of 3+ years of restaurant Pastry chef and/or Sous Chef experience in a high end fast pace environment. Please e-mail resume to this posting.


  • Oral Comprehension – The ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Oral Expression – The ability to communicate information and ideas in speaking so others will understand.
  • Problem Sensitivity – The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
  • Deductive Reasoning – The ability to apply general rules to specific problems to produce answers that make sense.
  • Information Ordering – The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).


  • Leads kitchen team in Executive Chef’s absence.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Provides guidance to Junior kitchen staff members, including, but not limited to line cooking, food preparation, and dish plating.
  • Oversees and organizes kitchen stock and ingredients.
  • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
  • Works with Executive Check to maintain consistent kitchen organization, staff ability and training opportunities and food taste and presentation consistency.
  • Assist Executive Chef with menu creation.


  • Food Production – formal culinary Training, Previous Restaurant Experience Extensive Food and Beverage Knowledge Strong Organizational Skills, Knowledge of Restaurant Regulations Knowledge of Techniques and Equipment for Planting, Growing, and Harvesting Food Products (both plant and animal) for Consumption, Including Storage/Handling Techniques.
  • Production and Processing – Knowledge of Raw Materials, Production Processes, Quality Control, Costs, and Other Techniques for Maximizing the Effective Manufacture and Distribution of Goods.
  • Customer and Personal Service – Knowledge of Principles and Processes for Providing Customer and Personal Services. This Includes Customer Needs Assessment, Meeting Quality Standards for Services, and Evaluation of Customer Satisfaction.
  • Education and Training – Knowledge of Principles and Methods for Curriculum and Training Design, Teaching and Instruction for Individuals and Groups, and the Measurement of Training Effects.
  • Mathematics – Knowledge of Arithmetic, Algebra, Geometry, Calculus, Statistics, and Their Applications.


  • Monitoring – Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Coordination – Adjusting actions in relation to others’ actions.
  • Speaking – Talking to others to convey information effectively.
  • Management of Personnel Resources – Motivating, developing, and directing people as they work, identifying the best people for the job.
  • Social Perceptiveness – Being aware of others’ reactions and understanding why they react as they do.

Work Activities

  • Training and Teaching Others – Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
  • Thinking Creatively – Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
  • Making Decisions and Solving Problems – Analyzing information and evaluating results to choose the best solution and solve problems.
  • Coaching and Developing Others – Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  • Communicating with Supervisors, Peers, or Subordinates – Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Work Styles

  • Dependability – Job requires being reliable, responsible, and dependable, and fulfilling obligations.
  • Attention to Detail – Job requires being careful about detail and thorough in completing work tasks.
  • Adaptability/Flexibility – Job requires being open to change (positive or negative) and to considerable variety in the workplace.
  • Stress Tolerance – Job requires accepting criticism and dealing calmly and effectively with high stress situations.
  • Integrity – Job requires being honest and ethical.

Work Values

  • Independence – Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.
  • Recognition – Occupations that satisfy this work value offer advancement, potential for leadership, and are often considered prestigious. Corresponding needs are Advancement, Authority, Recognition and Social Status.
  • Achievement – Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.
  • Relationships – Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
  • Working Conditions – Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions.
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