Corporate Sous Chef

Position Summary

We are seeking a highly skilled and experienced Corporate Sous Chef to join our culinary team. This role will assist the Corporate Executive Chef in overseeing kitchen operations across multiple locations, ensuring consistency in food quality, menu execution, and adherence to company standards. The Corporate Sous Chef will play a critical role in staff training, food cost management, and maintaining high culinary standards.

Key Responsibilities:

• Culinary Leadership: Support the Corporate Executive Chef in developing and implementing standardized recipes and menu items across all locations.
• Kitchen Operations: Ensure all kitchens operate efficiently, maintaining consistency in food quality, preparation, and presentation.
• Training & Development: Train and mentor kitchen staff, ensuring they adhere to company standards, food safety regulations, and best practices.
• Quality Control: Monitor and uphold food safety, sanitation, and hygiene standards in all kitchens.
• Menu Development: Assist in creating and testing new menu items that align with company goals and customer preferences.
• Inventory & Cost Management: Work closely with procurement teams to manage inventory, reduce waste, and control food costs without compromising quality.
• Vendor & Supplier Relations: Assist in sourcing high-quality ingredients and maintaining relationships with food suppliers.
• Collaboration: Work with operations, marketing, and front-of-house teams to ensure seamless service and alignment with business objectives.
• Compliance: Ensure all kitchens comply with health and safety regulations, HACCP guidelines, and company policies.
• Troubleshooting & Problem-Solving: Address operational challenges and implement solutions to enhance efficiency and customer satisfaction.

Qualifications & Experience:

• Education: Culinary degree or equivalent certification preferred.
• Experience: Minimum 5 years of experience in a high-volume kitchen, with at least 2 years in a leadership role (Sous Chef, Executive Sous Chef, or similar).
• Skills:
  • Strong leadership, coaching, and communication skills.
  • Expertise in kitchen operations, menu execution, and food cost management.
  • Ability to multitask and thrive in a fast-paced environment.
  • Knowledge of food safety, sanitation, and HACCP regulations.
  • Experience working with multiple locations or corporate culinary teams is a plus.
• Work Environment: Ability to travel between locations, work flexible hours, and lead a team in a dynamic setting.

Why Join Us?

• Competitive salary and benefits package.
• Opportunity to work in a fast-growing and innovative culinary environment.
• Professional growth and leadership development opportunities.

Salary : $70,000 - $80,000