Sous Chef - Food and Nutrition (Days)

About the role

The Sous Chef supports the Executive Chef in maintaining high standards of quality, consistency, and efficiency across designated kitchen operations and responsibilities.

Responsibilities

• Personally performs tasks while leading the staff and managing all food related functions.
• Works with the team to improve customer satisfaction while maintaining the operational budget.
• Ensures sanitation and food standards are achieved.
• Develops and trains team members to improve results.

Qualifications

• 2 or more years of experience as a Sous Chef
• A two-year degree or culinary school completion
• SERVE SAFE CERTIFICATION
• Driver’s License

Requirements

• Requires working knowledge of specialized practices, equipment, and procedures.
• Understands of various cooking methods, ingredients, equipment and procedures.
• Familiar with industry's best practices and working knowledge of various computer software programs (MS Office, waste management and ordering inventory software).
• High level of creativity and reliability.
• Flexible schedule for some after-hours catered events.
• Familiarity with menu costing procedures.
• Experience with large volume food production and food transport.

Skills

• Working knowledge of specialized practices, equipment, and procedures.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Knowledge of industry's best practices and computer software programs (MS Office, waste management and ordering inventory software).
• High level of creativity and reliability.
• Ability to work flexible hours for after-hours catered events.
• Experience with menu costing procedures.
• Experience with large volume food production and food transport.

Pay

$1,000 Sign On Bonus - External Hires Only

Schedule

Flexible schedule for some after-hours catered events