Food Service Sous Chef

Responsibilities

• Create Competitive quality products.
• Supervise and participate in creating high-quality products for events and food service locations.
• Aid in menu pricing and preparation.
• Evaluate food consumption for events and request necessary products.
• Demonstrate new cooking techniques.
• Train, coach, counsel, and resolve problems.
• Comply with all food safety regulations and practices.
• Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas.
• Maintain proper cooking and holding temperatures.
• Support the management of payroll and controllable profit within established guidelines.
• Oversee quality, product levels, and inventory of products.
• Manage employees in accordance with state and federal laws.
• Incorporate sustainable resources into the culinary selections.
• Perform specialty projects as assigned by the Executive Chef.
• Respond to guest requests and take action to ensure client satisfaction.
• Perform other tasks as deemed necessary.

Requirements

• Strong interpersonal and communication skills, including the ability to articulate to our client, General Manager and HQ personnel.
• Proven leadership skills with an understanding of the importance of team building/development, while fostering partnerships.
• Exceptional problem-solving/decision-making skills combined with the ability to be organized.
• Demonstrates financial management, merchandising, analytical, planning, and leadership skills.
• Demonstrates the ability to remain flexible in a fast-paced environment.
• Computer knowledge and skill level for basic office functions.
• Physical ability to stand for extended periods and to move and handle boxes (35lbs) as necessary to operate, which entails lifting, and perform all functions as set forth above.
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed.

Job Requirements

• Three years of food preparation experience.
• ServSafe or Food Handling Certified.
• Knowledge of HAACPCulinary training, must be 18 or older.