Sous Chef

About the role

The Sous Chef is responsible for the daily operations of the kitchen, providing professional leadership and direction to kitchen personnel. The responsibilities for this role include:

Responsibilities

• Hires and trains Line Cooks and Dishwashers, under general direction of the Director of F&B
• Places food and supply orders
• Completes and documents safety audits and monthly in-service trainings
• Ensures correct plate presentation prior to dishes leaving the kitchen
• Oversees kitchen labor and food cost; monitors budget
• Prepares high quality food

Qualifications

• A High School diploma or equivalent is required, college or culinary training is preferred
• Previous leadership experience is preferred
• Must hold a Managers Food Handlers permit. This may be facilitated by Spectrum Retirement.
• Experience in an office environment, answering phones or customer service preferred
• Must be self-motivated, organized, and professional
• Must be able to work independently and handle multiple tasks at one time
• Strong communication skills are critical

Skills

• Self-motivation
• Organization
• Professionalism
• Communication skills

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Other voluntary insurance options

Pay

• Eligibility for medical insurance, dental insurance, vision insurance, life insurance, and other voluntary insurance options

Schedule

• Sunday - Thursday 10:00 AM - 6:30 PM