Sous Chef

Description

The Sous Chef is responsible for managing the day-to-day food production for our high-volume operation, servicing a wide variety of high-end off-premise events and contract accounts.

RESPONSIBILITIES: Other responsibilities include, but not limited to:

• Manage a team to produce consistent, high-quality products, and maintain quality standards as per the Executive Chef
• Ensure kitchen operations are organized, clean and efficient
• Effectively manage employees to maximize productivity and meet established food preparation deadlines within budget
• Assist in the development of new and innovative culinary concepts and participate in menu planning, working closely with the Executive Chef and sales team
• Train new kitchen employees and ensure the entire staff practices safe and sanitary food handling procedures per HAACP and ServSafe guidelines
• Performs other duties associated with the position that are reasonably assigned to support the overall needs of the business.

Qualifications

• Culinary degree, plus a minimum of 2 years management experience required
• Proven record in managing high-end, high-volume kitchen operations; thrive under pressure in a fast-paced, high-energy environment
• Strong organizational and communication skills; ability to prioritize, teach and delegate
• Team player with a positive, helpful personality and strong employee-relation skills
• Working knowledge of computer applications; experience using CaterXpert a plus
• Management and leadership skills.
• Multi-tasking and time-management skills, with the ability to prioritize tasks.
• Highly organized and detail oriented.
• Ability to work efficiently in a multi-tasking, time-sensitive, fast-paced environment
• Strong leadership skills with a dedication to driving and achieving results

BENEFITS:

• Health insurance
• Dental Insurance
• Vision Insurance
• Short and Long-Term Disability
• Life insurance
• Paid time off
• 401K Retirement Plan

Salary : $60,000 - $65,000