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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $20.00 - $23.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Employee Discounts
Job Description
Our esteemed organization is currently seeking a skilled Sous Chef to become an integral member of our dynamic Banquet Team. This opportunity is ideal for culinary professionals who are passionate about leading kitchen operations within a banquet or large dining environment. As part of our hospitality industry framework, we pride ourselves on delivering outstanding food experiences in a professional and efficient manner. Our company has built its reputation on exceptional service, quality culinary offerings, and a well-managed kitchen environment that prioritizes cost-effectiveness and profitability.
The Sous Chef role involves comprehensive management of all kitchen activities, ranging from food preparation a... Show More
The Sous Chef role involves comprehensive management of all kitchen activities, ranging from food preparation a... Show More
Job Requirements
- Minimum 2-5 years cooking experience in banquet or large dining environments
- Serve Safe Food Handling Certification
- Familiarity with HAACP procedures
- Ability to bend stand and walk for long periods in hot conditions
- Experience calculating figures and performing mathematical functions
Job Qualifications
- Minimum 2-5 years cooking experience in banquet or large dining environments
- Experience in culinary leadership roles preferred
- Ability to communicate clearly with managers kitchen and dining room employees and guests
- Serve Safe Food Handling Certification
- Familiarity with HAACP procedures
- Ability to bend stand and walk for long periods in hot conditions
- Experience in calculating figures and performing mathematical functions for business needs
Job Duties
- Manage all activities in the kitchen including food preparation and production and management and training of kitchen staff
- Ensure efficient cost-effective operation and profitability of food production
- Supervise and inspect all preparation and cooking equipment regularly to ensure cleanliness and functionality
- Ensure high-quality food products and timely presentation
- Schedule staff according to budget to ensure profitability and accountability
- Assume the role of Executive Chef in their absence
- Assure adherence to all standards of food quality preparation recipes and presentation
- Monitor holding and storage operations food rotation and sanitation standards
- Work with Receiving Department on deliveries and HAACP procedures
- Train kitchen personnel on cleanliness and sanitation practices
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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