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Executive Sous Chef
Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Exact $26.00
Work Schedule
Standard Hours
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Annual incentive award
Professional Development
Job Description
The United States Olympic and Paralympic Committee (USOPC) is a prestigious and mission-driven organization dedicated to supporting the success of American athletes at the highest levels of competition. As the governing body for the United States Olympic and Paralympic Teams, USOPC is committed to fostering excellence, integrity, and teamwork in everything it does. The organization operates cutting-edge training centers such as the Colorado Springs Olympic & Paralympic Training Center (CSOPTC), where world-class athletes prepare for national and international competitions. Employing a diverse workforce that is passionate about the Olympic movement, USOPC offers a dynamic work environment that values leadership, innovation,... Show More
Job Requirements
- High school graduate or GED
- Ability to read, write, and comprehend at 12th grade level
- Continuing education in culinary techniques
- Minimum 5 years sous chef experience
- Minimum 3 years team leader experience
- Knowledge of sanitation and safety practices
- Effective leadership and supervisory skills
- Communication skills
- Ability to operate kitchen equipment
- Knowledge of OSHA regulations
- Ability to follow recipes and nutritional information
- Skilled in food presentation
- Dependability
- Ability to work independently and under pressure
- Computer skills
- Customer service skills
- Maintains confidentiality
- Valid driver’s license
- Ability to lift 50 lbs
- Ability to operate manual equipment
- Willingness to work non-traditional hours
- Availability for occasional travel
Job Qualifications
- High school graduate or GED
- Continuing education in culinary techniques
- Associate’s degree or above preferred
- Serv Safe certification recommended
- Minimum 5 years sous chef experience in quantity food production
- Minimum 3 years team leader experience
- Knowledge of sanitation and safety practices
- Proven leadership and supervisory skills
- Effective communication and team player abilities
- Knowledge of commercial kitchen equipment
- Ability to read and follow recipes
- Skilled in food presentation
- Dependable and organized
- Ability to work independently and under pressure
- Computer proficiency
- Good customer service skills
- Maintains confidentiality
Job Duties
- Supervise evening and weekend shifts of dining hall operations
- Ensure proper closing and cleaning of kitchen including equipment check and nightly reports
- Monitor food production and handling standards
- Provide leadership to front-of-house staff and conduct shift briefings
- Coach and train staff on recipe execution and equipment maintenance
- Directly supervise and develop performance chef team
- Manage performance and communicate shift feedback to leadership
- Oversee food production areas and serving line setups
- Ensure compliance with food safety and USOPC policies
- Perform additional duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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