Commis Chef

Company Description

Ryan Ribeiro and Jason Restivo became partners of Sobremesa in September of 2023. They became fast friends as Ryan was one of the most loyal customers at Jason’s beloved Atlantic restaurant, which closed in 2020. It only made sense the two would eventually collaborate on a hospitality project.

Sobremesa originally opened as a wine bar and with Jason now at the helm, it has slowly and methodically turned into a full-scale restaurant with ever changing small plates and a full cocktail program, and of course — a curated wine list.

Jason and Ryan are both like minded in their approach to making each guest’s experience memorable. Ryan, who is of Portuguese descent, named the bar “Sobremesa”, which describes that special time gathering at the table, reminiscing and creating memories over a great meal.

Joshua Miller joined the team as Chef de Cuisine in mid-January. With a background in almost every culinary operation and cuisine, Josh has held culinary management roles at Savannah's best establishments such as Husk, The Brice Hotel, and Belford's after Honing his skills at staple locations such as The Public Kitchen and Bar, bar.food, and Collins Quarter. Passion created by way of his mother and grandmothers, with a strong southern comfort-Caribbean foundation that has been fortified with Italian, French and Asian cuisine teachings and delicately garnished with Nordic and Scandinavian influences.

The culinary program at Sobremesa is undergoing a face-lift in this new season. Exploring approachable concepts of food and service in order to meet the standards set by winning awards such as Best New Wine Bar, Happy Hour and Best Wine List in 2023.

Role Description

This is a full-time, on-site Commis Chef role located in Savannah, GA. The Commis Chef will assist in daily kitchen operations, including food preparation, cooking, and plating dishes. Responsibilities include maintaining a clean and organized workspace, adhering to hygiene and safety standards, and supporting Chef as needed. The Commis Chef will also assist in managing ingredient inventory and ensuring the highest quality of food presentation.

This is also a lucrative hands-on upper level Chef training opportunity. Learn skills pertaining to culinary management:

Inventory / Par Levels

Prep / Pantry Organization

Menu Development

Private Event Execution

Recipe Development

Food Cost / COGS

PnL Management

ServSafe / OSHA / HAACP Standards

Ordering (including local farms / co-ops)

Time Management

Fermentation

Gastronomy

Documentation (Prep Lists, BEO's, Order Guides, etc.)

Qualifications

• Proficiency in Food Preparation and Cooking
• Strong knowledge of Hygiene and Culinary Skills
• Excellent Communication skills to cooperate efficiently with the kitchen team
• Ability to thrive in a smaller scale but fast-paced kitchen environment
• Formal culinary training or prior experience in a professional kitchen is preferred
• Passion for cooking, poise under pressure and pride in executing a good service on a consistent basis
• Team player with a yearning for growth and development
• Willingness to collaborate on dishes by providing feedback / input
• Slightly above average knife skills and a desire care for them (owning knives is preferred)
• Have fun and learn

Compensation

$16 - $19 / hour

36 - 40 hours per week

Weekly Pay

Free Parking

No long days (6.5 - 8.5 hour shifts)

No late nights (kitchen closes at 9pm Tue - Thur, 10 pm Fri - Sat, close takes about 30-45 minutes)

90-day probationary period prior to receiving benefits such as:

PTO

Employee Discount Program

Bonuses

Feel free to text / email Chef Josh a resume directly

678-920-3011

jmill2011@gmail.com

Hope to hear from you soon!