Role OverviewReporting to the VP, Culinary, the Sous Chef will be responsible for menu creation, food presentations, recipe development, Food and Equipment inventory maintenance.
What You Will Do
Work with CDC to research and experiment with recipes, and plate food for presentations. Work with CDC and Exec sous for the creation and preparation of dishes using sous vide product. Assist exec sous in writing menus for clients and customers based on specific needs.
Why It Might Be a Fit
Must be able to understand and follow GMP, company food safety and quality policies. Must be able to travel to support sales teams / food Presentations.
Requirements
- Associates or BA in Culinary Arts or Food Science or equivalent certification
- Minimum 3 years' experience as a Chef and/or Sous Chef
- Experience working for a Michelin Star Restaurants or equivalent is a plus
- Proven ability to speak culinary terminology with Clients, Executive Chefs, Kitchen Managers, and Restaurant Owners
- Experience with menu design preferred
- Front of house experience is an asset
- Familiarity with food safety rules
- Serve safe certification
- Excellent kitchen skills
- Strong communication skills
- Professional demeanor and image
- Demonstrated ability to successfully execute duties in a responsible and responsive manner
- Excellent written, verbal, and communication skills
- Self-motivated with proven time management skills
Benefits
- Medical, dental and vision Insurance
- 401(k)
- Life and Disability Insurance
- Paid Vacation & Sick leave
- Paid Holidays
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