Job Overview
Compensation
Salary
Range $59,000.00 - $74,000.00
Benefits
Health Insurance
Retirement Plan
Paid Time Off
Employee Discounts
Training and Development
bonus program
Meal allowance
Job Description
The position of Sous Chef in Commercial Food Operations is a critical role within the culinary services industry, focused on managing and supporting food preparation and kitchen activities in a commercial setting. Situated in Des Plaines, USA, this on-site position offers a competitive salary ranging between $59,000 and $74,000, reflecting the importance and expertise required for the role.
This role is generally part of a larger commercial food operation, which may include corporate dining, institutional catering, or hospitality food services. The Sous Chef is responsible for assisting the Executive Chef in the production of meals, supervising kitchen staff, ensuring compliance with health and safety standards, and maintaining the overall quality of food served. The successful candidate will be integral to the smooth operation of the kitchen, capable of handling multiple tasks simultaneously, and contributing toward enhancing the customer experience through exceptional culinary standards.
A career as a Sous Chef within commercial food operations requires strong culinary skills, leadership abilities, and an eye for detail. It demands someone who has experience in managing kitchen workflows, scheduling staff, monitoring inventory levels, and ensuring that all kitchen practices conform to regulatory guidelines. Additionally, the Sous Chef plays a role in mentoring junior kitchen staff, fostering a positive work environment, and promoting continuous improvement.
The role is well suited for culinary professionals who thrive in a fast-paced environment and are eager to develop their managerial capabilities while maintaining hands-on involvement in food preparation. It bridges the gap between the Executive Chef and kitchen staff, requiring both culinary expertise and operational acumen. The Sous Chef in this commercial food operation in Des Plaines will be a key contributor to upholding the brand's standard of excellence and customer satisfaction, making it a rewarding and integral position within the organization's culinary team.
This role is generally part of a larger commercial food operation, which may include corporate dining, institutional catering, or hospitality food services. The Sous Chef is responsible for assisting the Executive Chef in the production of meals, supervising kitchen staff, ensuring compliance with health and safety standards, and maintaining the overall quality of food served. The successful candidate will be integral to the smooth operation of the kitchen, capable of handling multiple tasks simultaneously, and contributing toward enhancing the customer experience through exceptional culinary standards.
A career as a Sous Chef within commercial food operations requires strong culinary skills, leadership abilities, and an eye for detail. It demands someone who has experience in managing kitchen workflows, scheduling staff, monitoring inventory levels, and ensuring that all kitchen practices conform to regulatory guidelines. Additionally, the Sous Chef plays a role in mentoring junior kitchen staff, fostering a positive work environment, and promoting continuous improvement.
The role is well suited for culinary professionals who thrive in a fast-paced environment and are eager to develop their managerial capabilities while maintaining hands-on involvement in food preparation. It bridges the gap between the Executive Chef and kitchen staff, requiring both culinary expertise and operational acumen. The Sous Chef in this commercial food operation in Des Plaines will be a key contributor to upholding the brand's standard of excellence and customer satisfaction, making it a rewarding and integral position within the organization's culinary team.
Job Requirements
- Minimum high school diploma or equivalent
- At least 3 years of relevant kitchen or culinary experience
- Ability to stand for long periods and lift heavy objects
- Availability to work flexible hours including weekends and holidays
- Food handler certification or willingness to obtain
- Basic computer skills for inventory and scheduling
Job Qualifications
- Culinary degree or equivalent professional experience
- Proven experience as a Sous Chef or similar role in commercial food operations
- Strong leadership and team management skills
- Knowledge of kitchen safety and sanitation standards
- Ability to work in a fast-paced environment
- Excellent communication and organizational skills
Job Duties
- Assist the Executive Chef in meal preparation and kitchen management
- Supervise and train kitchen staff to ensure high performance and compliance
- Monitor food quality and presentation standards
- Ensure kitchen cleanliness and adherence to safety and sanitation regulations
- Manage inventory and ordering of kitchen supplies
- Coordinate kitchen activities to meet operational deadlines
- Contribute to menu planning and development
Job Location
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