Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $44,400.00 - $59,900.00
Work Schedule
Standard Hours
Benefits
accrued PTO
Health Insurance
Dental Insurance
Vision Insurance
Simple IRA plan
Job Description
Our establishment is a distinguished hotel and catering services provider known for delivering exceptional culinary experiences that blend quality, creativity, and consistency. As a respected player in the hospitality industry, we pride ourselves on maintaining high standards in food preparation, presentation, and customer satisfaction. We operate a dynamic kitchen environment where innovation meets tradition, and excellence is the standard. Our commitment to exceeding guest expectations is reflected in every dish we serve and every event we cater, making us a trusted name among patrons and industry professionals alike.
We are currently seeking a skilled and dedicated Sous Che... Show More
We are currently seeking a skilled and dedicated Sous Che... Show More
Job Requirements
- Minimum of 3 years experience in a similar role
- High school diploma or equivalent
- Ability to work in a fast-paced kitchen environment
- Strong attention to detail
- Ability to manage and motivate kitchen staff
- Familiarity with food safety and sanitation regulations
- Physical ability to perform kitchen duties
- Availability to work flexible hours including weekends and holidays
Job Qualifications
- Culinary degree or equivalent professional training
- Proven experience as a Sous Chef or similar role in the hotel or catering services industry
- Strong leadership and team management skills
- Knowledge of health and safety standards
- Ability to maintain high hygiene standards
- Experience in food cost control and inventory management
- Excellent organizational and communication skills
Job Duties
- Fill in for the Head Chef in planning and directing food preparation when necessary
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Take charge of kitchen opening, closing and other side duties as directed by the Head Chef
- Verify that BOH Team Members follow all recipes, properly weigh prepped items, record production numbers for items, and portion servings correctly
- Comply with and enforce sanitation regulations and safety standards
- Effectively manage the kitchen staff, motivate them and assign duties fairly
- Maintain the quality of food preparation and presentation
- Control food cost and inventory
- Provide monthly inventory reports
- Order all food and related supplies for restaurant and catering events
- Maintain a positive and professional approach with coworkers and customers
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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