Overview

Overview

The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards and ensuring a positive, harmonious, compliant, and cooperative work environment within the kitchen area under the supervision of the Executive Sous Chef.

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

This role will pay an hourly wage of $28-$32 

For FT roles:   Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

job expires 7/31/2024

Responsibilities

Responsibilities

• Responsible for management of the assigned kitchen operation.
• Ensures training of assigned shift kitchen staff is conducted in a timely manner.
• Communicates with all shift employees to help them understand their job descriptions and company policies.
• Produces day to day production prep lists, order lists, inventory par lists.
• Reviews all sanitation and production charts for the kitchen operation.
• Partners with Culinary leadership team to ensure cost of sale and labor targets are met.
• Responsible for the on-going training, development, mentoring and supervision of hourly employees.
• Produce order lists for kitchens to be purchased by purchasing manager.
• Assist in the development of menus, ensuring quality, consistency and style of concept are maintained.
• Monitors the 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.
• Coordinates the storage, maintenance, and repair of all kitchen equipment during shift to ensure operational readiness.
• Manages and participates in all line set-up, prep and breakdown activities.

Qualifications

Qualifications

• Apprenticeship and/or 2 years previous experience as a Sous Chef and/or related experience.
• Must have various experience levels in volume feeding, ala carte, fine dining, catering, baking and pastry, and purchasing storage and handling
• Knowledge of 24 hour, seven day a week food and beverage operation.
• Ability to communicate effectively to all levels of staff.
• Up to date knowledge of M.S.D.S. Criteria Procedures, Safety Guidelines, First Aid/C.P.R., Environmental Health Codes, Local, State and Federal Guidelines.
• Must possess excellent organizational and communication skills.
• Skilled to all technical and sanitary aspects of food preparation and presentations.
• Ability to speak, read, and write in English.
• Professional training through a culinary education or working in a fast-paced high-volume fine dining restaurant/catering facility.
• Must have a High School Diploma, G.E.D. or related Food Service Job Experience.
• Must have current Serv Safe certification or nationally recognized Food Handlers certificate