What are the responsibilities and job description for the Sous Chef position at Westminster-Canterbury of the Blue Ridge?
Are you a skilled Chef/Cook that is looking to join a great team of culinarians? Do you value working with fresh local product?
Westminster-Canterbury of the Blue Ridge is currently looking for key players to become part of our amazing team. Are you ready for a great work/life balance?
At Westminster-Canterbury of the Blue Ridge, we value our associates family’s time and encourage them to have a life outside of work.
You must show pride in your work and want to excel. We want team players that take ownership and want to show their skills.
With venues ranging from Fine dining, Bistro Pub, and Coffee Shop there is something for everyone here and our Chef’s and cooks have opportunity to get creative with menus.
The ideal candidate will show interest in growing their talents and maintaining a high level of quality and attention to detail. We encourage upward mobility and want to promote from within.
And if you have that competitive spirit, bring it on in our quarterly “Knife Fight” culinary competitions.
We currently have an opening for a full-time Sous Chef in our Dining Services Department. In this role, the Sous Chef will assist the Senior Sous Chef in coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods.
\n- Cooks and otherwise prepares foods according to recipes.
- Responsible for quality and consistency of product taste and presentation.
- Ensures all deadlines are met in food production based on production orders.
- Serves customers in an efficient and friendly manner.
- Resolves customer concerns.
- Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures.
- Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements.
- Experience in a supervisory role.
- Excellent verbal and written communication skills and negotiation skills.
- Experience in a commercial kitchen or a professional culinary program
- Knowledge of methods, materials, and practices of food preparation
- Available to work evening, weekends and holidays
- Able to uphold Magnetic Values (Multicultural-Accountable-Game Changer- Nurturing- Empowering-Teachable)
- ServSafe Certification
- Bachelor's degree in Food Services, Technology/Management/Culinary or related field.
- Minimum of Associates Culinary degree or equivalent work experience of four years in a hospitality/culinary related environment required.
- Two years kitchen supervisory experience.
- Paid Time Off package
- Education Program to offer financial assistance with education costs
- Retirement Savings Plan with a company match
- Free Meal while working
- Paid Holidays
- Free gym and pool access
- Free parking
- Medical, Dental, and Vision Benefits
