Sous Chef

Responsibilities

• Understands and follows all policies and procedures.
• Aids in ensuring a safe working environment throughout the facility for all employees.
• Maintains an oversight of day-to-day activities of subordinates and assigns responsibility for specific work or functional activities as directed by on-site management.
• Assists in monitoring employee productivity and provides suggestions for increased service or productivity.
• Performs day-to-day assignments in addition to oversight duties.
• Works with customers to ensure satisfaction in areas such as quality, service, and problem resolution.
• Promotes the development of the foodservice team.
• Attends all allergy and foodborne illness in-service training.
• Complies with all Sodexo HACCP policies and procedures.
• Reports all accidents and injuries in a timely manner.
• Complies with all company safety and risk management policies and procedures.
• Participates in regular safety meetings, safety training, and hazard assessments.
• Attends training programs (classroom and virtual) as designated.
• Maintains key control of operations and is responsible for activities to ensure opening, closing, and daily procedures are completed.
• Serves as a working lead supervisor, coordinating activities of workers or service employees engaged in food operations.
• May perform other duties and responsibilities as assigned.

Qualifications

• High School diploma, GED, or equivalent experience preferred.
• 3 or more years related work experience.
• Culinary Degree or strong culinary production experience preferred.
• Must be able to coordinate the routine responsibilities of staff and resources.
• Must present self in a highly professional manner and understand the importance of honesty and ethics.