Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $46,900.00 - $63,300.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
supportive work environment
Job Description
This employment opportunity is with a reputable culinary establishment dedicated to providing exceptional dining experiences through skilled culinary artistry and outstanding customer service. The company operates within the hospitality sector, specializing in high-volume full-service restaurants, hotel dining venues, or quality casual dining environments. This role is a full-time position for a Sous Chef, a pivotal management role directly supporting the Executive Chef and ensuring the kitchen operates efficiently, safely, and with a commitment to culinary excellence. Salary information is not specified but is typically commensurate with experience and industry standards for a Sous Chef in a similar setting.
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Job Requirements
- Minimum education level required with proven reading and writing proficiency in English
- Basic mathematical skills including addition, subtraction, multiplication, division, fractions, and percentages
- Physical ability to regularly lift and move up to 25 pounds and occasionally up to 50 pounds
- Relevant experience preferably three years plus as Sous Chef in a high volume, full service, hotel or quality casual dining setting
- Adherence to all applicable city, state, OSHA and JACHO safety and sanitation regulations
- Ability to manage kitchen staff and operations efficiently under direction
- Compliance with all certification standards at city, county, state, and federal levels
Job Qualifications
- Must be able to read and write English
- Must possess basic math skills including addition, subtraction, multiplication, division, fractions, and percentages
- Must apply common sense and understanding to carry out written and verbal instructions
- Must be able to regularly lift and move up to 25 pounds and occasionally lift and move up to 50 pounds
- Three years plus experience as a Sous Chef in high volume full service, hotel, or casual dining quality restaurant preferred
- Proven leadership skills with ability to motivate and manage all levels of staff
- Meet all city, county, state, and federal certification standards
- Ability to prepare aesthetically pleasing and appetizing menus
Job Duties
- Supervise kitchen personnel under the direction of the Executive Chef
- Maintain sanitation procedures and organization of work areas
- Adhere to all city, state, OSHA and JACHO safety and sanitation standards
- Oversee all food purchases as per the par levels
- Maintain food storage, receiving, rotating and stocking as par levels dictate
- Accountable for maximizing daily sales and managing costs and labor effectively
- Maintain all areas of food and nutrition services responsibility daily
- Ensure compliance with all environmental and health board requirements related to food and beverage preparation and service
- Empower staff to deliver the highest customer service standards
- Ensure the highest level of quality product and service
- Ensure health inspection reports are within acceptable standards
- Execute all special events to company standards and specifications
- Maintain staff morale at the highest level
- Assist in staff training
- Assist in coverage in all kitchen areas when needed
- Take an active part in recruitment and retention of staff
- Prioritize and delegate tasks to ensure prompt completion
- Provide direct and honest feedback to staff regarding individual performance
Job Location
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