Sous Chef Kramers Restaurant

Kramer's is an iconic, independent restaurant and bookstore known for its delicious food and beverage program, and carefully curated selection of books - whether it's a high-profile newsworthy release, travel guide, banned book, or more obscure title, we probably have it in store (or we can order it!). We're the kind of place where you can find first-timers delighting in their find, long-time regulars browsing the stacks, and events ranging from political correspondent panels to paint and sips and comedy nights. Our full-service restaurant and bar, combined with our extended hours and phenomenal book selection, make Kramers a popular destination for a wonderfully eclectic group of guests.

• Kitchen Leadership: Supervise, train, and work alongside all kitchen staff to prepare, cook, and present food according to our standard recipes and quality.
• Operational Oversight: Assist the Head Chef in monitoring daily kitchen activities, ensuring consistency, quality, and timely production of all dishes.
• Inventory & Cost Management: Oversee ordering, manage inventory, and help control expenses to maintain budgetary limitations.
• Quality Control: Ensure all food safety practices and hygiene standards are strictly followed.
• Menu Collaboration: Participate in menu development and contribute to continuous learning and creativity in the kitchen.
• Problem Solving: Demonstrate the ability to work quickly, maintain focus, and produce results under pressure.
• Head Chef Support: Confidently take on additional managerial and administrative responsibilities in the Head Chef's absence. 

• Experience: A minimum of 4 years of cooking experience in commercial kitchens, with at least 2 years in a supervisory or leadership role (e.g., Sous Chef or similar).
• Communication: Excellent communication skills required for seamless interaction among team members and professional client engagement. 
• Education: Culinary Arts education/training is preferred, but proven culinary talent and experience are paramount.
• Certifications: ServSafe Manager certification or an American Culinary Federation (ACF) certification (e.g., Certified Sous Chef, CSC®) adds credibility.