Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $58,000.00 - $67,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
Job Description
This position is offered by a distinguished culinary establishment known for delivering exceptional dining experiences through innovative and quality-driven kitchen operations. As a leading name in the restaurant and catering industry, the company prides itself on excellence, creativity, and a commitment to maintaining the highest standards in food preparation and customer service. With a dynamic approach to culinary arts, the company caters to various high-volume settings including events, banquets, resorts, stadiums, and restaurants, making it a versatile and vibrant workplace for culinary professionals.
The role available is that of a Sous Chef, a pivotal position within the kitchen brigade s... Show More
The role available is that of a Sous Chef, a pivotal position within the kitchen brigade s... Show More
Job Requirements
- High school diploma or equivalent
- 3-5 years culinary experience in a high-volume kitchen
- Prior experience leading kitchen staff preferred
- ServSafe certification or ability to obtain quickly
- Knowledge of HACCP guidelines
- Ability to work flexible schedules including nights, weekends, and holidays
- Physical ability to lift 40-50 lbs and stand for long periods
- Reliable transportation
- Strong communication skills
Job Qualifications
- 3-5 years culinary experience in high-volume, catering, banquet, resort, stadium or restaurant kitchens
- Prior lead line or Sous Chef experience preferred
- Strong cooking fundamentals including hot/cold prep, butchery, sauces, garde manger, baking, and pastry basics
- Proven ability to lead and communicate clearly under pressure
- Working knowledge of inventory management, costing, recipe scaling, and production planning
- Current ServSafe certification or ability to obtain promptly
- Knowledge of HACCP is a plus
- Comfortable with event-based schedules including nights, weekends, and holidays
- Reliable transportation
- Ability to lift 40-50 lbs and stand for extended periods
- Bilingual in English and Spanish is a plus
Job Duties
- Lead daily kitchen operations including prep lists, station assignments, production schedules, and service execution
- Ensure food quality, taste, and presentation meet brand and client standards
- Supervise, train, and coach cooks, prep, and dish staff
- Model safe and efficient work practices
- Maintain food safety, sanitation, and labeling in accordance with HACCP, ServSafe, and local regulations
- Manage inventory and ordering with accurate pars
- Receive and store product following FIFO standards
- Assist with menu planning, costing, and recipe standardization
- Scale recipes for volume and events
- Control waste and portioning
- Monitor yields and adjust prep to demand
- Expedite during service to maintain ticket times and quality
- Resolve service issues promptly
- Set up, break down, and maintain clean and organized kitchen and equipment
- Coordinate with front-of-house, banquets, and catering teams to accommodate time courses and special requests including allergies, VIPs, and dietary needs
- Support staffing, scheduling, and onboarding of back-of-house team members
- Enforce compliance with company policies, safety standards, and health codes
- Assume Executive Chef responsibilities when required including ordering, scheduling, vendor communications, and tastings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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