Role OverviewThe Sous Chef will assign, coordinate, and supervise the set-up and food production areas within the kitchen to maximize productivity and ensure food quality. They will work with standardized recipes and procedures to prepare food of consistent quality. The Sous Chef will also coordinate production of hot foods, pantry, bakery, and catered menu items.
What You Will Do
The Sous Chef will prepare food, inspect daily use records, communicate with staff, and manage the maintenance/sanitation of the kitchen. They will also assist with training new hires, attend meetings, and promote effective communication between food production areas.
Why It Might Be a Fit
The ideal candidate will have 2+ years of experience in Culinary/Management, excellent communication skills, and knowledge of health and safety regulations. They will be able to work with all products and food ingredients, operate equipment, and manage conflicts.
Requirements
- Culinary or Hospitality schooling
- 2+ years of experience in Culinary/Management area
- Ability to read and interpret documents
- Excellent communication skills
- Knowledge of health and safety regulations
- Ability to operate equipment
- Ability to manage conflicts
Benefits
- Competitive salary
- Benefits package
- Paid time off
- Health insurance
- Retirement plan
- Learning budget
- Parental leave
- Wellness programs
- Visa/relocation assistance
- Remote flexibility
- Stipends
- Bonus/commission
- Paid holidays
]]>