What are the responsibilities and job description for the Sous Chef position at Puff 'N Stuff Catering?
Puff 'n Stuff Catering is looking for a Sous Chef to assist creating innovative menus and recipes and managing the kitchen activities and staff to achieve the highest level of client satisfaction whilst maintaining profitability.
As a working manager in a high volume Catering Commissary, the Sous Chef ensures perfection from inception through execution while exhibiting exemplary leadership, partnership, creativity and passion in conjunction with the Executive Chef.
Primary Job Functions:
- Communicate with Culinary Team regularly to provide proper direction, clear expectations, performance feedback, and necessary coaching
- Train and supervise the Culinary Team, both in-house and on-site, to ensure the production of high quality foods on a consistent basis, implementing and or maintaining new training procedures to enhance performance of team, and prepare for future promotion opportunities
- Ensure culinary standards, including recipes, and production procedures, are being followed consistently both in-house and on-site ensuring the production of high quality foods.
- Travel to events within the region to provide training, support and quality control for the dispatched culinary teams
- Assist in leading culinary team during Disaster Relief contracts as necessary
- Actively seek out new information to keep current with culinary and seasonal trends, including service and presentation styles
Requisite Skills and Experience:
- A degree in Culinary Arts or a related certification and or
- Minimum 2-4 years of culinary management experience, preferably in high volume, multi-outlet resort, restaurant or food service facility with verifiable progressive career development
- experience in successfully managing and meeting goals as it relates to budgets, labor, team performance, health code and inspections
- Excellent written, verbal, organizational and interpersonal communication skills
- Enthusiasm for hospitality industry and culinary innovation
- Proficient with standard technology, including computers, tablets and smart phones, Microsoft Office products with a focus on Excel.
- Ability and willingness to travel within the region and work nights and weekends and some Holidays.
- Solid understanding of Federal, State and local food sanitation regulations
Compensation and Benefits:
- Competitive compensation available, commensurate with experience and leadership abilities
- Benefits available including health and dental coverage, 401(k), flexible spending account, and paid time off
