Sous Chef

About the role

We are seeking creative and experienced Sous Chefs to join the Savory team! Our ideal candidate will anticipate and address the needs of the company and our client partners with a focus on team management, quality control, presentation and plating, and delivering high-end final products. This role reports to and works closely with our Executive Chef to maintain Savory’s standards of exceptional quality in our product and exemplify internal hospitality in their leadership skills.

Responsibilities

• Plan and direct food preparation and culinary activities under the guidance of the Executive Chef
• Produce menu items of exceptional quality
• Maintain a high-volume production schedule by ensuring the operation is efficient, cost-effective, and profitable
• Support in the preparation and design of all menus
• Manage and train kitchen staff; support in establishing working schedules and assessing team performance
• Assume the role of Executive Chef in their absence
• Order supplies and complete monthly inventory
• Resourcefully solve employee and guest issues, understanding when to escalate
• Comply with and enforce all sanitation and safety regulations
• Avoid approving and managing time clocks
• Maintain a positive and professional approach with the culinary team, exemplifying hospitality both internally and externally

Requirements

• Capability to maintain a stationary position, often standing for prolonged periods in varying temperature conditions
• Ability to lift up to 50lbs, ability to repeatedly lift up to 25lbs
• DOH Food Handler’s certificate preferred
• Willingness and flexibility to work a daytime schedule Monday – Friday and occasionally including nights, weekends, or holidays

Qualifications

• 3+ years of experience as a sous chef, CDC, or high-level cook
• Excellent record of kitchen management
• Understanding of various cooking methods, ingredients, equipment, and procedures
• Ability to identify and solve problems efficiently
• Capability to delegate multiple tasks
• Strong communication and leadership skills
• Knowledge of current cooking trends and best practices
• Proficiency with Microsoft Office (Teams, Outlook, Excel, Word)
• Bilingual or professional proficiency in Spanish is a plus!

Skills

• Passion for culinary arts
• Attention to detail
• Team management and leadership
• Problem-solving skills
• Effective communication
• Adaptability and flexibility

Benefits

• Competitive salary ($65,000.00 - $80,000.00) commensurate with experience
• Company-sponsored medical plans, including health, dental, and vision insurance for all full-time employees
• Unlimited PTO
• 401K matching program
• Flexible Spending Account (FSA) and transit enrollment

Pay

Competitive salary ($65,000.00 - $80,000.00) commensurate with experience

Schedule

Daytime schedule Monday – Friday and occasionally including nights, weekends, or holidays