Sous Chef | Full-Time | Kentucky Exposition Center

Louisville, KY, USA|Onsite

Job Overview

Employment Type

Temporary

Hourly

Internship

Consulting

Full-time

Part-time

Compensation

Type:

Hourly

Rate:

Range $21.00 - $24.00

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid Time Off

Job Description

This opportunity is with a reputable hospitality establishment that specializes in providing upscale banquet, hotel, or convention center dining experiences. The organization prides itself on delivering exceptional service and high-quality culinary offerings in a dynamic and fast-paced environment. Employees in this company are valued for their professionalism, commitment to quality, and ability to contribute positively to a team-based atmosphere. With a focus on growth and excellence, the company seeks dedicated team members who can bring passion and leadership to their roles.

The role of Sous Chef is a pivotal position within the culinary team. This position is designed to pro... Show More

Job Requirements

High school diploma or equivalent GED
Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience
Possess State issued Health Certificate and immunizations
Serve Safe certified
Ability to work flexible schedule including nights, weekends and long hours
Must be able to stand for extended periods
Ability to make fast, simple repeated movements of fingers, hands and wrists
Ability to bend, stretch, twist or reach with body, arms and/or legs
Must be able to lift, push, pull or carry heavy objects
Good sense of taste and smell
Knowledge of and skill in using computer software including MS Word, Excel and Outlook
Ability to supervise, coach and train employees

Job Qualifications

High school diploma or equivalent GED
Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience
Possess State issued Health Certificate and immunizations
Demonstrated technical proficiency and knowledge of food preparation methods
Strong interpersonal skills with ability to positively interact with diverse personalities
Active listening and effective communication skills
Ability to develop results-oriented staff through training, evaluation, motivation, coaching and counseling
Capability to delegate responsibilities effectively to meet objectives
Creative problem-solving skills and sound decision-making ability
Detail-oriented with ability to multitask and prioritize in a fast-paced environment
Self-directed while able to work collaboratively in a team
Flexible work schedule including nights, weekends and long hours
Ability to stand for extended periods
Clear verbal communication skills
Manual dexterity with ability to make fast, simple repeated movements
Physical ability to bend, stretch, twist or reach with body parts
Ability to lift, push, pull or carry heavy objects
Good sense of taste and smell
Serve Safe certification
Proficiency in MS Word, Excel and Outlook
Ability to work both alone and closely with kitchen staff
Ability to supervise, coach and train employees
Commitment to excellent customer service
Knowledge of health and safety standards for patrons and staff
Strong written and verbal communication skills
Ability to read and comprehend written information
Capability to identify problems and evaluate information
High ability to maintain concentration and multitask
Knowledge of arithmetic, algebra, geometry and statistics
Familiarity with US Foods Menu Profit Pro software a plus

Job Duties

Supervises all line set-up, prep and breakdown activities
Responsible for in-service delegation of tasks to line personnel
Supervises all buffet, beverage, break, and carving table set-up and breakdown
Responsible for set-up of all equipment necessary for above mentioned areas including chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
Assists Executive Chef with kitchen record keeping and administrative tasks including food inventories and ordering food products
Organizes employee work schedules ensuring appropriate coverage for all kitchen areas
Measures, mixes and cooks ingredients according to recipes
Uses a variety of pots, pans, knives and other equipment to prepare and serve food
Maintains a clean kitchen ensuring no food debris on floors, walls, equipment, work tables, ceilings or any surfaces in the kitchen area
Provides ongoing training, mentoring, and assistance to kitchen staff promoting a positive and cooperative workplace
Ensures quality, consistency and adherence to recipe specifications, portion controls, and kitchen timings
Monitors food appearance, temperature, sanitary and quality standards
Monitors events, materials and surroundings
Guides, directs and motivates kitchen employees
Ensures compliance with all food safety standards
Communicates effectively with supervisors, peers and subordinates
Makes decisions and solves problems while organizing, planning and prioritizing work
Evaluates information against standards
Documents and records all personnel discipline information in collaboration with Human Resources
Performs other duties as assigned by the Executive Chef

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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