Sous Chef - Full-Time

About the role

This position involves leading kitchen operations, supervising staff, ensuring food safety and quality, managing inventories, and maintaining a sanitary environment.

Responsibilities

• Develop and oversee work schedules, production sheets, and recipes.
• Direct daily kitchen activities and ensure timely food service according to menu specifications.
• Maintain food safety, storage, and sanitation standards.
• Supervise, train, and evaluate team members, promoting growth and teamwork.
• Perform inventory management, order preparation, and equipment maintenance.
• Assist with catering events, including occasional night and weekend shifts.
• Communicate effectively with staff and participate in meetings.
• Perform cashier duties and uphold public relations.

Requirements

• Ability to read, write, and understand instructions.
• Knowledge of cost-effective food program operations.
• Basic math skills and organizational abilities.
• Emotional control under stress and conflict resolution skills.
• Completion of sanitation training preferred.
• Strong multitasking, leadership, and communication skills.