Job Overview
Compensation
Type:
Salary
Rate:
Range $48,500.00 - $65,500.00
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Meal Allowances
Retirement Plan
Training and Development
Employee assistance program
Job Description
Our company is a well-established food service provider known for its commitment to quality, safety, and customer satisfaction. We operate in a dynamic and fast-paced culinary environment where innovation and teamwork are highly valued. With a reputation for excellence and a focus on creating memorable dining experiences, our company continually strives to meet and exceed customer expectations while maintaining strong operational standards and cost controls. We take pride in fostering an inclusive and respectful workplace culture that supports growth and development for all team members within our culinary teams.
The role of a Sous Chef within our organization is bot... Show More
The role of a Sous Chef within our organization is bot... Show More
Job Requirements
- At least 18 years of age
- high school diploma or equivalent
- 1 to 3 years of experience
- food safety awareness
- prior management experience in culinary field
- excellent food prep skills and product knowledge
- customer service experience
- ServSafe certification a plus
- able to lift up to 50 pounds
- available for regional travel less than 10 percent
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 prior prep cook experience
- excellent food preparation skills
- food product knowledge
- customer service experience
- ServSafe certification a plus
Job Duties
- Support a culture of safety including food safety, team member safety, and customer safety
- demonstrate appropriate suggestive selling techniques
- provide active sampling opportunities when appropriate
- conduct business with a focus on customer service and integrity
- promote an environment embracing diversity, inclusion, and respect
- inspect food and food preparation for quality and sanitation
- assign, coordinate, and evaluate work of kitchen team members including scheduling and feedback
- maintain accurate department records using HACCP charts and other documentation
- ensure documentation meets federal, state, county, and company requirements
- control departmental costs by monitoring waste and keeping waste logs
- manage food and controllable inventories and track inventory reports
- review financial transactions and monitor departmental budgets
- inspect equipment requirements to ensure necessary tools for food production
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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