Sous Chef

Exciting Opportunity for an Experienced Sous Chef!

We are seeking a talented Sous Chef to help launch an innovative Farm-to-Table concept that combines French cuisine with a modern California twist. Our lively restaurant will feature an open kitchen and state-of-the-art cooking equipment and technology.

Fresno, the 5th largest city in California and the 33rd largest in the nation, is known as the breadbasket of the world, offering the finest proteins, fruits, and vegetables year-round. Located just 2 hours from San Francisco, 3 hours from Los Angeles, 1 hour from Yosemite, and 2 hours from the beautiful coastal cities like Carmel, Fresno provides an exceptional quality of life and an ideal environment for raising a family.

Our planned opening is in late September, and we are eager to welcome a Sous Chef who is passionate about creating an amazing menu and embracing a vibrant lifestyle. Join us and be part of this incredible journey!

Requirements:
Minimum 3 years of kitchen leadership
Works well under pressure, and shares a love and passion for teaching and creating.

And a Great Attitude!

Official Title- Sous Chef

Leadership role with a focus on the menu.

● Unofficial Title- Kitchen Manager/Chef Tournant

Kitchen management, inventory and ordering, and assisting cooks with getting

ready for and working through Dinner Service

● Menu Development (R&D, Seasonal awareness, Plating)

Organized approach to developing new dishes with a creative and passionate

outlook. Understanding the importance of using fresh, local, and seasonal

ingredients. Elevated yet easy to execute presentation of dishes.

● Attend Weekly Manager’s Meetings

Provide any and all feedback, good or bad. Discuss past problems so they may be

eliminated in the future. Discuss future events and special guests. Provide vision

and direction for possible menu items and ingredients to be used on the horizon.

● Learn how to be proficient on every station

A Chef Tournant is someone who knows how to prep mise en place and plate

dishes for every station. A special teams person who provides assistance to cooks

in getting ready for and executing a busy service.

● Execute a la carte & multi-course pre-fix fine dining menus

Know how to use all equipment available, to execute all dishes served during

Dinner Service.

● Understand and teach a variety of advanced cooking techniques

Having the ability, discipline, and patience to not just execute, but to teach cooks

all the best ways to utilize technique and skill to meet the standard and achieve

the outcome desired.

● Write and provide recipes as requested

Using creative and conceptual skills to come up with recipes and guidelines for

the cooks to follow in their preparation of different products.

● 40 hours per week

Committing to a minimum number of 40 hours per week will foster trust and

alignment in a common vision of Bulle being the premier dining establishment

for anyone living in or visiting Fresno, CA