EXECUTIVE SOUS CHEF - Travel

Job Summary

This is a TRAVEL role - regional travel typically within Michigan. This individual will be responsible for supporting the Executive Chef and/or Director in various locations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines.

Key Responsibilities

• Captures activities of kitchen personnel engaged in preparation of food service
• Ensures that high quality food items are creatively prepared and presented in a cost effective manner
• Aids in all phases of planning, ordering, inventory, and food preparation
• Supports the management of cost controls and control expenditures for the account
• Rolls out new culinary programs in conjunction with the marketing and culinary teams
• Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen
• Performs other duties as assigned

Qualifications

• B.S. Degree in Culinary Arts, or related field; or A.O.S. Degree in Culinary Arts with additional specialized training
• 3-5 years of relevant culinary experience
• Excellent interpersonal, customer service, and oral/written communication skills
• Knowledge of food cost and how it pertains to a kitchen, product and quality identification
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• High volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences helpful