Sous Chef

Responsibilities

• Managing daily BOH operations with a focus on flawless execution.
• Ensure all food is prepared and delivered to the expected standards and in accordance with the recipes.
• Assist in the hiring and training of BOH staff, as well as teaching and coaching staff in the moment.
• Manage inventory levels so that all necessary ingredients are stocked for service.
• Maintain accurate production records for food.
• Streamline the kitchen processes to maintain prompt service times.
• Maintain kitchen cleanliness per sanitation policies.
• Follow all BOH procedures and policies related to safety.
• Be considerate of special requests and their importance.

Requirements

• Experience - 2+ years of management in Commercial Food preparation with a proven track record of achieving results.
• Education: High school graduate or equivalent, culinary education preferred.
• Must be capable of performing all functions and meeting all qualification standards.
• Must be able to use, or learn to use, the equipment and tools provided.
• Must know safety information regarding all materials used within the scope of the work.
• Valid Serv-Safe certification.

Benefits

• Medical, Dental & Vision Insurance
• Flexible Schedule (Days, Nights & Weekends)
• 401k
• Paid Time Off (PTO)
• Discount Program