Role OverviewWe are looking to add a skilled, experienced sous chef to our Elior Collegiate Dining team in Kenosha, WI. As a sous chef, you will have the opportunity to teach others about your craft as you supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods.
What You Will Do
Develop menus, participate in menu planning, maintain production and safety standards, direct and participate in food preparation, evaluate quality of raw food and finished products, and implement culinary production for special events.
Why It Might Be a Fit
Must-haves include demonstrated institutional culinary skills, 3-5 years of culinary management experience, strong leadership and communication skills, and a proven track record of controlling costs and managing annual budgets.
Requirements
- demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production
- 3-5 years of culinary management experience
- strong leadership, oral and written communication skills
- a proven track record of successfully controlling costs and managing annual budgets
Benefits
- Medical (FT Employees)
- Dental
- Vision
- Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
- Discount Program
- Commuter Benefits (Parking and Transit)
- EAP
- 401k
- Sick Time
- Holiday Pay (9 paid holidays)
- Tuition Reimbursement (FT Employees)
- Paid Time Off
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