Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,300.00 - $65,200.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Flexible Schedule
Job Description
The hiring company is a prominent player in the culinary and hospitality industry, dedicated to delivering exceptional dining experiences through quality food, professional service, and innovative culinary practices. This company is known for its commitment to food safety, operational excellence, and a culture that embraces diversity, inclusion, and respect for team members, customers, vendors, and the community. They operate within a fast-paced environment where customer satisfaction and team collaboration are priorities, ensuring that every meal served exceeds expectations and maintains the highest standards of quality and safety.
This organization is currently seeking a qualified and motivated Sous Chef ... Show More
This organization is currently seeking a qualified and motivated Sous Chef ... Show More
Job Requirements
- At least 18 years of age
- Ability to lift up to 50 pounds
- Willingness to travel regionally up to 10 percent
- High school diploma or equivalent
- 1 to 3 years of culinary or kitchen experience
- Prior management experience in culinary field
Job Qualifications
- High school diploma or equivalent
- 1 to 3 years of culinary or kitchen experience
- Prior management experience in a culinary setting
- Strong knowledge of food preparation and food products
- Food safety awareness
- Customer service experience
- ServSafe certification is a plus
Job Duties
- Support a culture of safety including food safety and customer safety
- Demonstrate appropriate suggestive selling techniques
- Provide active sampling opportunities when appropriate
- Conduct business with a focus on exceptional customer service
- Promote diversity, inclusion, and respect in the workplace
- Inspect food and food preparation for quality and sanitation compliance
- Assign, coordinate, and evaluate kitchen team members' work
- Maintain accurate department records using various food safety charts
- Document activities to meet federal, state, county, and company requirements
- Control departmental costs by monitoring waste and keeping waste logs
- Manage food and controllable inventories through weekly and monthly tracking
- Review financial transactions and monitor budgets with the Kitchen Manager
- Inspect equipment needs to ensure proper food presentation and safety
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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