Sous Chef

What You Will Do

• Ensure quality and timeliness of food production, using batch-cooking methods to maintain the quality and freshness of the product
• Assist the Director with all aspects of production; work collaboratively alongside other production staff to incorporate key ingredients/products into recipes and menu offerings daily
• Train additional kitchen staff on MG recipes and kitchen policies
• Conduct training and in-services for staff in an assigned area
• Use traditional, made-from-scratch preparation methods and keep accurate production logs
• Participate in transporting, setting up, garnishing, maintaining, and breaking down food and supplies at assigned stations
• Adhere to food safety and sanitation standards, and all HACCP recordings
• Manage food and product ordering by keeping detailed records and minimizing waste by driving sustainability programs to improve waste reduction and manage budgetary concerns
• Supervise all food preparation and presentation to ensure quality and restaurant standards
• Guide kitchen personnel in safe operating procedures of all equipment, utensils, and machinery
• Conduct daily pre-production and service meetings
• Ensure serving food according to standards

What You Need

• Formal Culinary Training or a minimum of 4 years of culinary experience preferred
• Experience with high-volume catering and food service operations, preferably in school environments required
• Experience with purchasing/ordering preferred
• High levels of professionalism and strong leadership skills
• Excellent communication and good organizational skills
• Flexibility: ability to switch between locations and job duties
• Growing knowledge of sustainable practices
• ServSafe® Food Protection Manager Certification preferred

What You Will Get

• Competitive Pay
• Meals
• Uniforms
• Benefits such as Paid Time Off, Health, Vision, Dental, and more!