Sous Chef

Lafayette, LA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $45,000.00 - $48,000.00

Work Schedule

Standard Hours

Day Shifts

Benefits

competitive salary

Employee Discounts

Training and Development

Bonus based on performance

Job Description

Our establishment is a well-regarded and vibrant hospitality business dedicated to providing exceptional dining experiences to our guests. We pride ourselves on fostering a positive and productive team atmosphere where creativity and dedication are highly valued. Our commitment to culinary excellence and quality standards has earned us a reputation for memorable food and outstanding service. As part of our growth and continued success, we are seeking a highly motivated Sous Chef to join our dynamic kitchen team.

The Sous Chef will play a crucial supportive role in assisting the Executive Chef with all kitchen operations. This role involves overseeing food preparation, maintaining quality control, managing inventory, and ensuring physical maintenance of the kitchen. The candidate will be responsible for balancing multiple priorities while delivering high-quality culinary products, ensuring compliance with all safety and health regulations, and leading the kitchen staff in a fast-paced environment. This position requires a natural leader with previous supervisory experience, a passion for excellent food, and a comprehensive understanding of kitchen logistics. The opportunity offers competitive salary along with employee discounts, training and development, and performance-based bonuses. This full-time role is ideal for a candidate who is dedicated to advancing their culinary career and thrives in a team-oriented workplace.

Job Requirements

Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience
ServeSafe or Food Handler’s certification, or willingness to obtain
Advanced knowledge of food service regulations
Ability to stand for 8 or more hours per shift in extreme temperatures
Skilled with hand tools or machines needed for the position
Ability to lift, carry, or pull heavy objects

Job Qualifications

Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience
ServeSafe or Food Handler’s certification, or willingness to obtain
Must have advanced knowledge of food service regulations
Must be organized, skilled with time management, and efficient in hot and cold line production
Must be able to stand for 8+ hours per shift in an environment with extreme temperatures
Skilled with the use of hand tools or machines needed for the position
Able to lift, carry, or pull objects that may be heavy

Job Duties

Prepare and cook foods of all types, either on a regular basis or for special guests or functions
Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members
Educate and train all team members in compliance with federal, state, and local laws and safety regulations
Monitor budget and control expenses with a focus on food, supplies, and labor costs
Check the quality of raw and cooked food products to ensure that standards are met
Perform all duties of kitchen managers and employees as necessary
Achieve and maintain company and brand standards for quality and guest satisfaction
Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste