Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $62,500.00
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Job Description
The hiring establishment is a dynamic hospitality venue specializing in upscale banquet and event catering services. This organization is committed to delivering exceptional culinary experiences tailored to a wide range of functions, including banquets, conventions, VIP receptions, and large-scale productions. Known for its dedication to quality, safety, and guest satisfaction, the company prides itself on maintaining a professional and innovative kitchen environment that supports both tradition and creativity in food preparation.
As a Senior Sous Chef at this prestigious venue, you will occupy a pivotal leadership position within the culinary department. Reporting directly to the Executive Chef, this role ... Show More
As a Senior Sous Chef at this prestigious venue, you will occupy a pivotal leadership position within the culinary department. Reporting directly to the Executive Chef, this role ... Show More
Job Requirements
- High school diploma or GED
- minimum 3-5 years culinary leadership experience
- valid State Health Certificate
- Serve Safe certification
- ability to stand for long periods and perform physical tasks
- strong sensory evaluation abilities
- proficiency in MS Word, Excel, Outlook
Job Qualifications
- High school diploma or GED required
- formal culinary training preferred
- minimum 3-5 years of progressive culinary leadership experience in upscale banquet, hotel, convention center, or high-volume foodservice environment
- demonstrated experience managing inventory, ordering, scheduling, food cost, and labor control
- valid State Health Certificate and required immunizations
- proven technical proficiency and deep knowledge of culinary techniques, production methods, and kitchen equipment
- strong leadership skills with experience training, motivating, and developing diverse teams
- excellent communication and active listening skills
- strong problem-solving ability with effective decision-making
- highly organized with ability to multi-task and adapt in fast-paced environment
- ability to stand for long periods and perform physical tasks
- must possess strong sensory evaluation abilities
- Serve Safe certification required
- proficiency in MS Word, Excel, Outlook
- experience with menu costing or forecasting software is a plus
- commitment to exceptional service, safety, and operational excellence
Job Duties
- Oversee and supervise all culinary production, including line set-up, prep, service execution, and breakdown
- lead all buffet, carving, beverage, and action-station setups ensuring readiness of required equipment
- uphold exemplary kitchen sanitation standards
- independently manage inventory control processes including weekly counts and waste-reduction strategies
- oversee ordering of food, supplies, and equipment coordinating with the Executive Chef
- track and manage food cost, portion control, and yield
- support menu costing, recipe standardization, and margin optimization
- collaborate with the Executive Chef to develop new menu items, recipes, and culinary concepts
- assist in designing seasonal, specialty, and themed event menus suited for various functions
- conduct product testing, tastings, and refinement sessions
- maintain detailed recipe documentation and train staff on new menu items
- create and maintain kitchen schedules ensuring coverage and controlling labor cost
- provide coaching, development, and performance feedback to culinary staff
- lead daily pre-shift meetings
- ensure consistency, quality, and execution of all menu items
- monitor plating, temperature, taste, and presentation standards
- assist with kitchen record-keeping including production and food safety logs
- monitor inventory, staffing, equipment needs, and production levels anticipating operational issues
- document performance concerns collaborating with Human Resources
- make independent decisions and solve operational problems
- communicate clearly with supervisors, peers, and subordinates
- perform other duties as assigned by the Executive Chef
Restaurants and hotels use OysterLink to hire.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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