Sous Chef
Valley Hospitality · Columbus, GA · 3 mo ago
On-siteManagementFull-time
About the role
The Sous Chef is responsible for overseeing the kitchen operations, ensuring food quality and adherence to culinary standards.
Responsibilities
- Oversee daily kitchen operations, including menu planning and preparation
- Ensure compliance with health and safety regulations
- Collaborate with the Executive Chef to develop new recipes and improve existing dishes
- Train and supervise kitchen staff
- Manage inventory and maintain cost control
Requirements
- Bachelor’s degree in Culinary Arts or related field
- Minimum 5 years of professional chef experience
- Experience in a supervisory role
- Valid Food Handlers’ Permit
Qualifications
- Strong leadership and interpersonal skills
- Ability to work well under pressure and manage multiple tasks simultaneously
- Knowledge of food service management principles
- Proficiency in using kitchen equipment and tools
Skills
- Culinary creativity and innovation
- Attention to detail and quality control
- Effective communication and problem-solving skills
- Team player with excellent organizational abilities
Benefits
- Comprehensive health insurance
- Paid time off and holidays
- Professional development opportunities
- Flexible schedule options
Pay
$X per hour, depending on experience and qualifications
Schedule
Monday through Friday, 8:00 AM - 4:00 PM
Resources
To learn more about the company and available positions, visit our resources page.
Note: This position is open to candidates in [Location].
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