Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $40,600.00 - $54,800.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and Development
Flexible Schedule
Meal Allowances
Job Description
Our company is a distinguished player in the culinary and hospitality sector, renowned for delivering exceptional food experiences through our innovative and customer-focused approach. We pride ourselves on combining quality ingredients, creative menu planning, and operational excellence to delight our guests and maintain industry leadership. Our culinary team is the backbone of our operations, with a commitment to safety, efficiency, and outstanding service. We are currently seeking a dedicated, skilled Sous Chef to join our team and contribute to our continued growth and success. This is a full-time position offering a dynamic work environment where creativity, leadership, and operational skills... Show More
Job Requirements
- At least 18 years of age
- High school diploma or equivalent
- 1 to 3 years of experience including prior management experience in the culinary field
- Ability to lift up to 50 pounds
- Regional travel required less than 10%
- Serv-safe certification a plus
Job Qualifications
- High school diploma or equivalent
- 1 to 3 years of experience in culinary roles
- Food safety awareness
- Prior management experience in the culinary field
- Extensive prep cook experience
- Excellent food preparation skills and food product knowledge
- Customer service experience
- Serv-safe certification is a plus
Job Duties
- Actively support a culture of safety which includes but is not limited to food safety, Team Member safety and customer safety
- Actively demonstrate appropriate suggestive selling techniques
- Provide active sampling opportunities when appropriate
- Conduct business at all times with a clear understanding that customer service is a significant point of difference for our company
- Actively participate in and promote an environment which embraces diversity, inclusion and respect for Team Members, Customers, Vendors and the Community
- Inspect food and food preparation by both physical and visual inspection to maintain quality and sanitation regulations
- Assign, coordinate and evaluate work of kitchen Team Members by writing schedules, preparation lists, listing cooking times as well as Team Member feedback evaluations
- Maintain accurate department records by using HACCP charts, cooling charts, cooking temperature sheets, holding temperature sheets, refrigeration temperature charts and thermometer calibration charts
- To ensure the documentation of activities are available to ensure all federal, state and county as well as company requirements are being met
- Control departmental costs by monitoring waste and keeping completed waste logs
- Manage food and controllable inventories by taking actual weekly and monthly inventories and tracking inventory reports
- Review financial transactions and monitors departmental budgets by keeping up to date purchase logs and labor estimates as well as reviewing projections and profit and loss statements with the Kitchen Manager
- Inspect equipment requirements to ensure the company has needed equipment to ensure the presentation, transportation and safe handling of all food production
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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