Sous Chef, Culinary Services

Responsibilities

• Oversight of food production
• Supervising, training, and developing food production workers
• Aiding food production workers in meeting high quality food production standards
• Menu planning and development
• Ensuring compliance for all work rules and safety and sanitation standards and health code requirements
• Inventory management
• Maintaining labor and food costs
• Ensuring a high standard of food quality and presentation
• Addressing day-to-day issues and needs concerning equipment and food supplies, food quality, and waste reduction
• Preparing reports pertaining to budget, payroll, customer counts, etc.
• Attending to professional development and organizations
• Assisting in other venues as needed (e.g., catered events)
• Assuming responsibilities of the Executive Chef in his/her absence
• Performing any necessary work duties as required to ensure continuation of operational needs

Requirements

• Bachelor’s degree in a related field and 3-5 years of related professional experience, or equivalent education and experience
• Associate’s degree or vocational/technical school degree in Culinary Arts or a related field (preferred)

Qualifications

None specified

Skills

None specified

Benefits

• Medical
• Vision
• Dental
• Basic and supplemental life insurance
• Winter break closure
• Paid holidays
• Educational benefits for you and eligible dependents
• Sick leave
• Vacation
• Retail

Pay

Salary is commensurate with education and experience.

Schedule

Flexible schedule, including early mornings, evenings, weekends, and occasional holidays, to support operational needs and special events.