Job Overview
Employment Type
Part-time
Hourly
Compensation
Hourly
Range $25.00 - $30.00
Work Schedule
Standard Hours
Benefits
401(k) savings plan
401(k) matching
Job Description
The hiring organization is a reputable establishment known for its high standards in culinary excellence and service quality. This company operates primarily in the hospitality and food service industry, focusing on delivering exceptional dining experiences through its main, grill, and banquet kitchens. Committed to maintaining superior standards of food preparation, presentation, and guest satisfaction, the company emphasizes employee development, stringent sanitation protocols, and efficient kitchen operations. With its dynamic and fast-paced environment, the establishment is an ideal place for culinary professionals seeking to advance their careers and contribute to a team-oriented, customer-focused kitchen staff.
The role available is a part-time Sous Chef position, designed to support the Executive Chef in the comprehensive management of all kitchen activities. The Sous Chef will play a pivotal role in ensuring that food products meet the highest standards of quality, taste, and presentation while maintaining budgetary control over profit and labor costs. This position offers an hourly wage ranging from $25.00 to $30.00 and includes benefits such as a 401(k) savings plan with matching contributions, demonstrating the company’s commitment to supporting its part-time employees’ financial well-being and future planning. The position remains open until August 14, 2026, inviting qualified candidates to join a well-structured culinary team.
In the capacity of Sous Chef, this professional will be responsible for organizing and assisting in various kitchen service activities, including employee meals and special private dining events. They will ensure consistent preparation and presentation in accordance with preset standards, covering daily specials, salads, entrees, and other menu items. The role requires leadership in training, supervising, and managing kitchen staff performance when necessary, fostering an environment of teamwork, skill enhancement, and service excellence.
Attending regular food and beverage meetings, banquet meetings, and lineups are also part of the responsibilities, enabling the Sous Chef to stay aligned with operational goals and company policies. The position involves preparing work schedules, monitoring payroll expenses, and managing inventory through ordering, receiving, and proper rotation of stock. Menu development for special requests under the guidance of the Executive Chef will further enhance the creative and operational aspects of the job.
The Sous Chef is instrumental in ensuring that all kitchen cleanliness, sanitation, and safety standards are upheld diligently. This includes maintaining work areas, equipment, and tools in pristine condition and adhering to all cleaning schedules set forth by the Executive Chef. Above all, the role demands a professional demeanor in interacting with employees, members, and guests, promptly addressing any complaints through effective service recovery techniques to maintain high customer satisfaction.
This role also requires flexibility to perform various functions as operational demands fluctuate, contributing as a valuable team member. Adherence to all company and departmental policies, including safety and conduct standards, is essential. The Sous Chef must consistently present a clean and professional image by following venue uniform standards daily, reinforcing the company’s commitment to quality and professionalism in every aspect of service.
The role available is a part-time Sous Chef position, designed to support the Executive Chef in the comprehensive management of all kitchen activities. The Sous Chef will play a pivotal role in ensuring that food products meet the highest standards of quality, taste, and presentation while maintaining budgetary control over profit and labor costs. This position offers an hourly wage ranging from $25.00 to $30.00 and includes benefits such as a 401(k) savings plan with matching contributions, demonstrating the company’s commitment to supporting its part-time employees’ financial well-being and future planning. The position remains open until August 14, 2026, inviting qualified candidates to join a well-structured culinary team.
In the capacity of Sous Chef, this professional will be responsible for organizing and assisting in various kitchen service activities, including employee meals and special private dining events. They will ensure consistent preparation and presentation in accordance with preset standards, covering daily specials, salads, entrees, and other menu items. The role requires leadership in training, supervising, and managing kitchen staff performance when necessary, fostering an environment of teamwork, skill enhancement, and service excellence.
Attending regular food and beverage meetings, banquet meetings, and lineups are also part of the responsibilities, enabling the Sous Chef to stay aligned with operational goals and company policies. The position involves preparing work schedules, monitoring payroll expenses, and managing inventory through ordering, receiving, and proper rotation of stock. Menu development for special requests under the guidance of the Executive Chef will further enhance the creative and operational aspects of the job.
The Sous Chef is instrumental in ensuring that all kitchen cleanliness, sanitation, and safety standards are upheld diligently. This includes maintaining work areas, equipment, and tools in pristine condition and adhering to all cleaning schedules set forth by the Executive Chef. Above all, the role demands a professional demeanor in interacting with employees, members, and guests, promptly addressing any complaints through effective service recovery techniques to maintain high customer satisfaction.
This role also requires flexibility to perform various functions as operational demands fluctuate, contributing as a valuable team member. Adherence to all company and departmental policies, including safety and conduct standards, is essential. The Sous Chef must consistently present a clean and professional image by following venue uniform standards daily, reinforcing the company’s commitment to quality and professionalism in every aspect of service.
Job Requirements
- 2-3 years as lead line cook
- Prefer culinary training
- Health & sanitation card
- Ability to communicate and follow instructions
- Indoor environment
- Fast pace
- Culinary school graduates preferred
- Ability to multi-task
- Ability to follow instructions well
Job Qualifications
- 2-3 years as lead line cook
- Prefer culinary training
- Health & sanitation card
- Ability to communicate and follow instructions
- Indoor environment, fast pace
- Culinary school graduates preferred
- Ability to multi-task and work at an efficient pace to keep up with business needs
- Ability to follow instructions well as directed
Job Duties
- Responsible for proper preparation, excellence of product, profit, and labor cost
- Organize and help in the service of all activities, employee meals, and private dining rooms
- Consistent preparation and presentation based on overall standards, including portion size, of daily specials, salads, entrees, etc., as applicable per work assignment and as designated by Executive Chef which are produced within quality standards guidelines
- To train, supervise, and/or performance manage employees when needed
- Enhance the overall knowledge and team spirit of the kitchen staff
- provide the 3 steps of service
- To attend F&B meetings, banquet meetings, and lineups
- Prepare work schedules for the kitchen crew and monitor payroll costs and Kronos reports as requested
- Ordering, receiving, and proper rotation of food and kitchen goods
- Menu development for special requests by a member or the Executive Chef
- Responsible for expediting at any meal period and ensuring proper quality, portioning, and presentation
- Adhere to all cleaning schedules and duties set up by the Executive Chef
- Responsible for cleanliness and sanitation of individual work area and kitchens, including equipment, counters, tools, waste areas, etc.
- Assist fellow employees, members, and guests to ensure delivery of the 3 steps of service without being directed
- Be aware of team members and the environment and participate as a member of the team
- Notify supervisor of member/guest complaints at the time they occur
- Rectify, practicing service recovery, any complaints as soon as possible
- Interact with members/guests professionally, helping them with changes and last-minute requests as needed
- Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions
- therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you
- Accordingly, you may be expected to perform other tasks as needed or as directed
- Adhere to all the various company and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job
- Follow all service department and corporate guidelines and policies as instructed by supervisor, policies, and manuals
- the kitchen, and assuring that others are acting safely
- Responsible for maintaining good conduct and safe working habits in all areas, including attending daily lineups and participating as requested
- Wearing a clean and neat uniform that follows venue uniform standards daily
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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