Job Overview
Compensation
Type:
Salary
Rate:
Range $47,700.00 - $64,400.00
Benefits
competitive salary
Health Insurance
Paid Time Off
Opportunities for advancement
Training and development programs
Employee meal discounts
supportive work environment
Job Description
This esteemed culinary establishment, recognized for its commitment to excellence in food preparation and kitchen management, is currently seeking a dedicated and experienced professional to join our team as a Sous Chef. As a leading kitchen operation within the hospitality industry, we pride ourselves on delivering exceptional dining experiences through meticulous attention to quality, safety, and innovation. Operating in a fast-paced, high-volume kitchen environment, we combine traditional culinary techniques with modern practices to serve a diverse clientele who expect nothing but the best in flavor and presentation.
The role of Sous Chef is pivotal within our kitchen hierarchy, primari... Show More
The role of Sous Chef is pivotal within our kitchen hierarchy, primari... Show More
Job Requirements
- ServSafe Manager Certification (or completion during training period)
- HACCP Certification and CPR Training (required within first 60 days)
- ServSafe Allergen Certification (preferred or must complete upon hire)
- Minimum 3-5 years culinary and supervisory experience
Job Qualifications
- ServSafe Manager Certification (or completion during training period)
- HACCP Certification and CPR Training (required within first 60 days)
- ServSafe Allergen Certification (preferred or must complete upon hire)
- Minimum 3-5 years culinary and supervisory experience
Job Duties
- Serve as backup to the Executive Chef and lead operations in their absence
- Oversee and train kitchen staff, assist with coaching and evaluations
- Lead daily production planning and prep list creation
- Assist with scheduling and securing on-call labor as needed
- Conduct kitchen safety walks, log sanitation and temperature checks
- Monitor quality and portion control of all meals and PAX trays
- Participate in order prioritization and kitchen communication
- Handle inventory management and ordering through vendors
- Create price comparison lists and cost-saving procurement plans
- Execute advanced protein fabrication (beef, pork, poultry, seafood)
- Assist with menu development, new recipes, and seasonal changes
- Act as a lead trainer during onboarding or upskilling efforts
Job Location
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