Sous Chef

What The Sous Chef Will Do

• Ensure quality and timeliness of food production, using batch-cooking methods to maintain the quality and freshness of the product.
• Assist Chef 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 in accordance with 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, sanitation standards, and all HACCP recordings.
• Manages food and product ordering by keeping detailed records and minimizing waste through driving sustainability programs to improve waste reduction and manage budgetary concerns.
• Supervise all food preparation and presentation to ensure quality and restaurant standards.
• Conducts daily pre-production and service meetings.
• Ensures serving food according to standards.

What The Sous Chef Will Need

• Must be able to pass an FBI background check.
• Formal Culinary Training or a minimum of 4 years of culinary experience at a Chef or Sous Chef level required.
• Experience with high-volume foodservice operations, preferably contract dining or hotel service, 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.
• Reliable Transportation.

What The Sous Chef Will Get

• Competitive Pay,
• Meals,
• Uniforms,
• Training & Mentorship,
• Benefits such as Health, Vision, Dental, and more!

Pay

Not specified

Schedule

Not specified

Benefits

• Health
• Vision
• Dental

Skills

• Batch-cooking methods
• Food safety
• Sanitation standards
• HACCP
• Leadership
• Communication
• Organizational skills
• Sustainability practices
• ServSafe® Food Protection Manager Certification

Qualifications

• Pass an FBI background check
• Culinary Training or 4+ years of culinary experience at a Chef or Sous Chef level
• Experience with high-volume foodservice operations, preferably contract dining or hotel service
• Experience with purchasing/ordering
• Professionalism and strong leadership skills
• Excellent communication and organizational skills
• Flexibility
• Growing knowledge of sustainable practices
• ServSafe® Food Protection Manager Certification
• Reliable Transportation