Sous Chef

Martindale’s is offering an opportunity for a zealous individual who has the energy and experience to contribute to a full-service kitchen that provides prepared natural and organic foods in a well-established community store. The Sous Chef reports to the Head Chef. This full-time position is ideal for someone who wants to develop their chef skills while building and growing a rising commercial kitchen operation. We're looking for someone who has a natural interest in helping others develop their God-given talents in the kitchen and that values each of member of the team. Martindale’s is widely recognized as being the oldest natural food store in America. Our natural food market has been serving the local community for over 150 years and even offered a juice bar in the 1930’s. With a dedicated and loyal customer base and a talented and caring staff, Martindale’s is a healthy and growing retail business. Qualified candidates should have: • An in depth knowledge of various cooking methods, classic techniques, ingredients, standard recipes and equipment. • Strong ability to manage time, inventory, and maintain an organized work station as well as all other areas of the kitchen. • Design and prepare balanced, health-focused dishes that accommodate a variety of dietary needs and preferences, such diets as gluten-free, vegan, paleo, etc. • Develop new, exciting, and wholesome recipes adhering to nutritional guidelines and seasonal availability of ingredients. • Source and select high-quality, fresh, and local ingredients from trusted suppliers. • Stay informed about dietary trends and innovative healthy cooking techniques through ongoing professional development. • Keen attention to detail in food preparation to ensure quality control and food safety standards are met. • Must adhere to deep cleaning schedules as set forth by management. • 3-5 years experience in a high volume dining setting or similar as a Sous Chef. • Ability to work collaboratively as a team as well as independently. • Assist in recipe creation, menu development and overall success of the kitchen. • A thorough understanding of the kitchen chain of command. • Helps to train new kitchen staff to kitchen standards. • Helps to maintain organization of kitchen stock and ingredients. • A sharp sense of urgency as well as initiative and productivity in the absence of the Head Chef. • Ability to multitask and work quickly under pressure. Job Responsibilities for the position include, but are not limited to: • Following kitchen protocol and procedures for good product margins, pricing, production and effective organization. • Writing menus, their ingredient tags and working with team members to execute, promote and drive sales. • Offering excellent, genuine customer service and maintaining overall product appearances to promote customer satisfaction. • Establishing a good rapport with kitchen and store staff and pursuing compassionate personnel management. • Directing and coordinating kitchen staff on a daily basis to ensure operational efficiency and positive morale. • Maintaining and overseeing the ordering of supplies and food in coordination with the Head Chef. • Resolving food quality issues & reduce food waste in the kitchen through menu creation, donation and composting. Benefits: • After three months will be eligible for pay increase. • Generous employee discount. • Eligible for three paid Holidays (New Year’s Day, Thanksgiving & Christmas). • After one year, will have earned and will be eligible for one week vacation. Job Type: Full-time Pay: $20.00 - $24.00 per hour Expected hours: 40 per week Benefits: • Dental insurance • Flexible schedule • Health insurance • Paid time off • Retirement plan • Vision insurance People with a criminal record are encouraged to apply Application Question(s): • What, if any, experience or interest do you have in the health food/natural food industry? Experience: • Healthy Cooking: 2 years (Required) • Culinary: 3 years (Required) Work Location: In person