Outlet Sous Chef

Our team members are the key to our company's success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members to stay healthy, plan for their future, and maintain a healthy work-life balance. Benefits may vary with employment status. To see our full list of Team Member Benefits, please visit our career site: www.gotoworkhappy.com/benefits.

The Staff Meals Sous Chef will play a vital role working closely with the EDR Manager, holding primary responsibility for overseeing and supervising the production of food in the staff meals production kitchen. This role requires a dynamic leader who embodies the company's culture, mission, and philosophy. As a key motivator and team leader, strong interpersonal skills and clear communication are essential to ensure the kitchen team operates seamlessly and maintains high standards.

In this position, the Staff Meals Sous Chef will manage culinary operations to promote efficiency and excellence within the kitchen. Responsibilities include training, evaluating, coaching, and counseling production team members while ensuring adherence to company standards. This role demands a thorough understanding of food preparation, cost management, and kitchen operations to uphold quality, safety, and sanitation standards.

The successful candidate will analyze recipes to set accurate menu pricing based on food, labor, and overhead costs, check the quality of raw and cooked food products, and monitor inventory levels relative to forecasted business volumes. Cooperation with other personnel to plan and develop recipes and menus is critical, factoring in seasonal ingredient availability and customer volume forecasts.

This role also entails coordinating planning, budgeting, and purchasing for all food operations within the establishment. The Sous Chef will demonstrate new cooking techniques and equipment to the staff, direct food preparation activities across multiple kitchens, and ensure compliance with sanitation regulations. A keen awareness of financial budgets, goals, and food cost control is vital.

The Sous Chef will take initiative in managing culinary team personnel matters, including recruitment and selection, scheduling, performance evaluation, motivation, and coaching. Delegating responsibilities effectively, maintaining a high standard of food quality, ensuring proper storage and rotation of food products, and overseeing maintenance related to kitchen equipment are also essential functions of this role.

Overall, the Staff Meals Sous Chef is integral to delivering high-quality meals that enhance the dining experience for staff while fostering a positive, motivated kitchen environment that aligns with the company’s values and operational excellence. This role is a unique opportunity for culinary professionals to showcase their leadership skills and contribute to a thriving kitchen team within a supportive workplace environment.