S4040 GENERAL STORE DELI SOUS CHEF

About the role

The Deli Sous Chef is responsible for the daily operations of the deli kitchen, assisting in food preparation, ensuring quality and consistency, managing kitchen staff, and upholding food safety standards.

Responsibilities

• Assist the Cooks in overseeing deli kitchen operations
• Prepare and present deli items including sandwiches, salads, charcuterie, and hot/cold dishes
• Ensure all food is prepared to recipe specifications and quality standards
• Supervise and train kitchen staff, ensuring efficient workflow and adherence to safety protocols
• Monitor inventory levels and assist with ordering supplies and ingredients
• Maintain cleanliness and organization of kitchen and food prep areas
• Collaborate on menu development and seasonal offerings
• Ensure compliance with health and safety regulations
• Address customer inquiries and feedback professionally when needed
• Demonstrated commitment to researching and implementing new technologies, including artificial intelligence, to enhance the operations of Rocket City

Requirements

• High School Diploma, GED, or equivalent experience required; culinary training or certification is a plus
• 2–4 years of culinary experience in a deli, restaurant, or commercial kitchen setting, with at least 1 year in a supervisory or Sous Chef role
• Strong understanding of deli-style food preparation, including slicing meats and cheeses, and hot/cold food presentation
• Experience with kitchen operations, inventory control, and food cost management
• Proven ability to lead and motivate a team in a fast-paced environment
• Knowledge of food safety standards and sanitation practices

Physical Demands

The team member is frequently required to stand, walk, use hands to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear, and must be able to use handheld communications devices. The team member must occasionally lift and/or move up to 50 pounds and be able to stand for several hours.

Work Environment

The work environment is loud, may be exposed to second-hand smoke, biohazardous fluids such as blood and other body fluids, and hostile guest environments. May be subject to high stress environments.