Sous Chef

Benefits & Perks

• Flexible schedule
• Health insurance
• Paid time off
• 401(k)
• Competitive salary
• Dental insurance
• Vision insurance

Responsibilities

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions
• Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members
• Educate and train all team members in compliance with federal, state, and local laws and safety regulations
• Monitor budget and control expenses with a focus on food, supplies, and labor costs
• Check the quality of raw and cooked food products to ensure that standards are met
• Perform all duties of kitchen managers and employees as necessary
• Achieve and maintain company and brand standards for quality and guest satisfaction
• Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste

Qualifications

• Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience
• ServeSafe or Food Handler’s certification, or willingness to obtain
• Must have advanced knowledge of food service regulations
• Must be organized, skilled with time management, and efficient in hot and cold line production
• Must be able to stand for 8+ hours per shift in an environment with extreme temperatures
• Skilled with the use of hand tools or machines needed for the position
• Able to lift, carry, or pull objects that may be heavy