Role OverviewAs a Sous Chef, you will oversee and assist the line cooks and kitchen staff, ensuring consistent quality in food preparation, presentation, and kitchen cleanliness. You will manage day-to-day food production, maintain high standards, and contribute to menu development, while also adhering to all health and safety regulations.
What You Will Do
Your responsibilities will include managing day-to-day food production, maintaining high standards, and contributing to menu development, while also adhering to all health and safety regulations. You will also interact professionally with members and guests, accommodating changes and last-minute requests as needed.
Why It Might Be a Fit
This position requires flexibility, teamwork, and a commitment to delivering an exceptional dining experience for our Members and Guests. You will be responsible for addressing and resolving member and guest complaints professionally, notifying management of issues and practicing effective service recovery.
Requirements
- High school diploma or equivalent
- Minimum of 2 years of experience as a Sous Chef or in a similar culinary role
- Valid Health and Sanitation certification (ServeSafe)
- Strong communication skills with the ability to follow instructions effectively
Benefits
- Medical, dental, and vision coverage
- Life insurance
- Short-term and long-term disability insurance
- 401(k) retirement savings plan
- Generous paid time off and leave programs
]]>