Overview

The Senior Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Senior Sous Chef will work to ensure a positive, harmonious, compliant and cooperative work environment.

This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.

This role pays an annual salary of $65,000-$70,000

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until June 5, 2026.

Responsibilities

• Supervises all line set-up, prep and breakdown activities.
• Responsible for in-service delegation of tasks to line personnel.
• Supervises all buffet, beverage, break, and carving table set-up and breakdown.
• Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
• Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products.
• Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. 
• Measure, mix and cook ingredients according to recipes
• Use a variety of pots, pans, knives and other equipment to prepare and serve food.
• Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen.
• Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff.
• Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff.
• Assists Executive Chef to ensure quality, consistency and concept are maintained.
• Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. 
• Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Monitor events, materials and surroundings.
• Guide, direct and motivate kitchen employees.
• Ensure that all food safety standards are followed.
• Communicate with supervisors, peers and subordinates.
• Make decisions and solve problems. Organize, plan and prioritize work.
• Evaluate information against standards.
• Carry out ideas, programs, systems or products.
• Document and record all personnel discipline information.
• Work with Human Resources for personnel discipline issues.
• Other duties as assigned by Executive Chef.

Qualifications

• High school diploma or equivalent GED.
• Minimum of 4-6 years in similar position in an upscale banquet, hotzel or convention center setting with prior supervisory experience.
• State issued Health Certificate and immunizations are required.
• Must be Serve Safe certified.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations.
• Must have active listening and effective communication skills.
• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling.
• Ability to assist others in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and to creatively and expeditiously find solutions.
• Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.
• Must be able to stand for extended periods of time.
• Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook.
• Ability to work closely with kitchen staff, but also spend time alone cooking.
• General knowledge for the health and safety of patrons and staff.
• Must be constantly aware of frequently changing events in cooking processes.
• Must maintain high level of concentration.
• Must be able to multi-task.
• Knowledge of the rules and uses of numbers in mathematics.
• Knowledge of US Foods Menu Profit Pro a plus.