Position: Catering Sous Chef
About: The Sous Chef is responsible for the food quality and execution of catering by participating in the creation and prep of all menu items. The Sous Chef will be responsible for overseeing all aspects of catering production, ordering ingredients, food preparation, and kitchen management. The successful candidate must have extensive experience working in a high volume restaurant as well as a demonstrated ability to lead a team. Works to continually improve guest satisfaction. Must ensure SNHD sanitation and food standards are achieved.
Requirements: Applicants must be 21 years of age or over; Proof of eligibility to work in the United States; Be comfortable participating in a creative, entrepreneurial start-up environment, introducing new concepts and innovations; Making decisions and solving problems in a fast-paced environment; Resolving conflicts and negotiating with others; Must be organized and detail oriented when dealing with food standards, costs, safety, creating work schedules, shipments, cleaning schedules, etc.; Must be able to apply SOPs to ensure consistency within your department; Proficient knowledge of applicable SNHD guidelines and requirements; Establishing and maintaining interpersonal relationships; Valid work cards (Health); Demonstrate strong leadership skills, including exceptional time management and delegation; Ability to work varied shifts, including weekends and holidays; Must be able to lift 50lbs; Work in an environment that is subject to varying levels of noise, crowds, flashing lights and smoke; Must be able to stand, walk, bend and lift for extended periods of time; Must be proficient in the English language; additional language skills preferred; Must have the ability to withstand high temperatures, heat, and sun exposure
Benefits: 401(k), Dental insurance, Health insurance, Paid time off, Vision insurance
