Sous Chef - Full-Time

About the role

The Sous Chef is responsible for the daily operations of the kitchen, providing professional leadership and direction to kitchen personnel. The responsibilities for this role include:

Responsibilities

• Hires and trains Line Cooks and Dishwashers, under general direction of the Director of F&B
• Places food and supply orders
• Completes and documents safety audits and monthly in-service trainings
• Ensures correct plate presentation prior to dishes leaving the kitchen
• Oversees kitchen labor and food cost; monitors budget
• Prepares high quality food

Qualifications

• A high school diploma or equivalent is required, college or culinary training is preferred
• Previous leadership experience is preferred
• Must hold a Managers Food Handlers permit. This may be facilitated by Spectrum Retirement.
• Experience in an office environment, answering phones or customer service preferred
• Must be self-motivated, organized, and professional
• Must be able to work independently and handle multiple tasks at one time
• Strong communication skills are critical

Benefits

• Eligibility for medical insurance, dental insurance, vision insurance, life insurance, and other voluntary insurance options
• Participation in 401(k)
• Paid time off
• Holiday pay
• Daily Pay and discounts through Perk Spot

Pay

Varied schedules.

Schedule

Full-Time.