Role OverviewAs Sous Chef II, you’ll help lead daily kitchen operations, support a talented team, and create fresh, memorable meals for students and guests—while building your career with a supportive, family-owned company.
What You Will Do
Directly prepare food to include soups, sauces, salads, entrees, and catering, supervise at least two full-time employees, and maintain a clean and safe work area.
Why It Might Be a Fit
You will have the ability to influence the outcome and the tools needed to be successful, with a work schedule that allows for quality of life and a dynamic, cutting-edge menu.
Requirements
- Comprehension of both verbal and written food recipes, production orders, cooking instructions, and techniques
- Background in banquet or catering production preferred
- Follow all outlined health and safety regulations with regard to equipment use and personal hygiene
- Positive ‘can-do’ attitude
- Must be able to stand for extended periods of time
- Lifting and moving of food, food containers, and other non-food items from floor position to no higher than one’s own height
- Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards
Benefits
- Medical, Dental & Vision
- Paid Time Off
- 401K Plan with Company Match
- Life & AD & D Insurance
- Short & Long-Term Disability
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