Sous Chef

Responsibilities

• Provide supervision to dietary/kitchen team and supporting the Executive Chef
• Aid in controlling food costs
• Aid in maintaining controls and security of all food items and supplies in storage
• Aid in maintaining and enforcing policies and procedures of all meal production, preparing and coordinating
• Aid in managing the meal service; receiving, rotating and inventory of products and regulatory compliance; ensuring correct portioning and plate presentation of all menu items
• Record and maintain Food Safety Equipment Records and Food Safety Temperature Records
• Perform and assist in the rotation (FIFO – First In First Out) inventory and security of such food and supplies in the correct storage area.

Qualifications

• Two (2) years’ Sous Chef experience
• Supervisory experience preferred
• Maintain current Food Services Sanitation certificate
• Associates Degree in Culinary Arts preferred
• Competent in organizational, time management skills
• Demonstrate good judgment, problem solving and decision-making skills
• Able to work weekends, evening and flexible hours

Pay

Competitive wages

Access to wages before payday

Paid time off and Holidays (full-time)

Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time)

401(K) with employer matching

Employee Assistance Program