Sous Chef - Corporate Dining

About the role

In this role, you will assist the Head Chef with menu planning, staff management, and daily kitchen operations. You'll be responsible for executing food production, ensuring our food quality and safety standards are met, and confidently managing the kitchen in the Head Chef's absence.

Responsibilities

• Delegates tasks to cooks and other staff, oversees their work, and ensures smooth kitchen operations.
• Prepares and cooks dishes to meet high standards, and maintains consistency in taste and presentation.
• Assists in creating new menu items for special events and company events.
• Tracks ingredient stock, orders food and supplies, and manages inventory to prevent shortages.
• Maintains kitchen cleanliness and hygiene, ensures all equipment is functioning properly, and adheres to safety regulations.
• Trains new employees, helps with staff scheduling, and may conduct staff assessments.
• Steps in to manage the kitchen in the executive chef's absence and motivates the staff to maintain a positive environment.

Requirements

• Knowledge of all various cooking techniques and familiarity with high-volume food preparation.
• Ability to lead and motivate a team while fostering a collaborative, healthy environment.
• Crucial multitasking skills as well as ensuring timely food service.
• Essential for managing inventory, maintaining standards, and ensuring consistent dish quality.
• Adept at finding solutions to unexpected challenges that arise during service.

Qualifications

• At least 2-5 years of experience in a culinary leadership role, preferably in a high-volume dining setting such as corporate dining or a cafeteria environment.
• Practical experience in kitchen environments, working through various positions, is crucial for developing the necessary skills and understanding of kitchen pressures.
• An Associate's degree, Bachelor's degree, or certificate in culinary arts from an accredited institution is highly preferred, but not required.

Skills

• Corporate Dining
• Employee Management
• Food Preparation
• Food Production
• Food Services
• Menu Development
• People Management
• Professional Presentation
• Safety Standards
• Staff Scheduling

Pay

The anticipated compensation range is $80,000 - $130,000 USD annually. Actual compensation will be determined based on various factors including qualifications, education, experience, and location. The pay range is subject to change at any time dependent on a variety of internal and external factors.