Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,400.00 - $65,300.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
Meal Allowances
Job Description
This job opportunity is presented by a reputable hospitality establishment specializing in high-quality culinary services. The company prides itself on delivering exceptional dining experiences and maintaining high standards of excellence in every aspect of its operations. Known for its commitment to innovation, customer satisfaction, and culinary excellence, this establishment provides a dynamic and supportive work environment where talented professionals can thrive and advance their careers in the food service industry. The company’s culture emphasizes teamwork, creativity, and continuous development, ensuring that every team member has the resources and opportunities needed to succeed.
The Senior Sous Chef position is a vit... Show More
The Senior Sous Chef position is a vit... Show More
Job Requirements
- Minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
- minimum of 3 years of experience in management
- at least 2 years experience in a similar capacity
- ability to read, speak and interpret documents in clear English
- must be able to communicate clearly with managers, kitchen and dining room personnel and guests
- be able to reach, bend, stoop and frequently lift up to 50 pounds
- be able to work in a standing position for extended periods of time (up to 10 hours)
Job Qualifications
- Minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter
- minimum of 3 years of experience in management
- at least 2 years experience in a similar capacity
- ability to read, speak, and interpret documents in clear English
- strong leadership and communication skills
- knowledge of food safety and kitchen equipment operation
- ability to manage multiple tasks and lead a team effectively
Job Duties
- Manage and run production lines while coaching and developing lead team associates
- assist the Chef de Cuisine on food cost of goods (COGs)
- conduct pre-service walk-through ensuring banquet/event is ready
- oversee quality and consistency of all food items during service and special events
- maintain an organized, clean, and efficiently running kitchen at all times
- closely monitor inventory and ensure products are ordered and received according to specifications
- ensure food is prepared and served according to recipes, portioning, cooking, and serving standards
- make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel
- schedule labor to meet business activity and labor cost objectives
- provide orientation and training to new kitchen employees
- oversee training in safe operation of kitchen equipment and utensils
- fill in where needed to ensure guest service standards and efficient operations
- maintain equipment cleanliness and functionality through inspection and maintenance
- maintain cleaning schedules for kitchen and food storage areas
- control food cost and usage through proper requisition, storage, recipe adherence, and waste control
- prepare required paperwork, including forms, reports, and schedules
- ensure performance appraisals are completed timely
- enforce company policies and administer corrective action as needed
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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