Role OverviewThe Sous Chef is responsible for assisting in developing menus and concepts, ensuring a fresh and positive environment, and managing service cleanliness and dining room floor. The role requires working efficiently and accurately before, during, and concluding service, as well as following and maintaining documentation according to HACCP guidelines.
What You Will Do
The Sous Chef will create and ensure a fresh environment, work with the stewarding department, manage service cleanliness, and follow HACCP guidelines. They will also complete paperwork, daily and weekly reports, menu analysis, and ordering products, as well as train employees and prepare weekly schedules.
Why It Might Be a Fit
The ideal candidate will have acquired knowledge of sanitation, thorough knowledge of Safety and OSHA guidelines, and excellent guest relations skills. They will also be able to communicate effectively with diverse work staff, proficient in computer and software applications, and Serv Safe certified.
Requirements
- Four years' culinary experience
- Two years' supervisory experience
- Ability to communicate effectively with diverse work staff
- Excellent guest relations skills
- Proficient in computer and software applications
- Serv Safe certified
Benefits
- Free meal on shift
- Health Care Plan (Medical, Dental & Vision)
- Retirement Plan (401k)
- Life Insurance (Basic, Voluntary & AD&D)
- Paid Time Off
- Free Parking
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