Swing Sous Chef

POSITION SUMMARY

The Swing Sous Chef is responsible for the proper execution and oversight of assigned meals and for maintaining a smooth running and inspired environment within the kitchen. This position will do evening and day shifts as needed to help support cover the lunch and dinner.

ACCOUNTABILITIES

• All duties to be executed according to the applicable standards set by the Federal and/or state regulations.
• Responsible for proper execution and quality of assigned meals.
• Effectively directs and oversees assistant and prep cooks during production of assigned meals.
• Ensures accuracy of all labels for assigned meals.
• Works collaboratively with Executive Chef/Senior Sous Chef and chef team to ensure that menu stays abreast of food industry trends and staff members are well supported to perform at top levels.
• Liaisons with Veggie Prep, Bakery, and Server teams during assigned meals and for execution of special requests during assigned meals.
• Reviews assigned menus and recipes to ensure accuracy.
• Ensures proper recording of meal quantities and change requests for assigned meals.
• Responsible for packaging and proper storage of all foods leftover from assigned meals.
• Perform other duties as directed by supervisor or other members of management.

COMPETENCIES

• Demonstrated commitment to valuing equity, diversity and contributing to an inclusive environment.
• Possesses strong core ethics, integrity, and values consistent with Kripalu’s organizational principles.
• Builds effective relationships, identifies internal and external customer expectations, sees issues from their point of view; offers practical, mutually beneficial recommendations, solutions, and ideas.
• Willingness and ability to be agile in work, supporting across own department as well as across the organization as needed.
• Demonstrates the knowledge and abilities necessary to perform required job elements to established standards, remaining current regarding development and trends in areas of expertise.
• Embraces experiences as learning opportunities.
• Accepts responsibility for personal and professional learning and growth.
• Models the values of Kripalu including service, presence, inquiry, compassion, practice, and integrity.

ESSENTIAL SKILLS AND EXPERIENCE

• Passion for a whole-foods, plant-based cuisine
• Excellent written and oral communication skills
• Ability to organize own and other’s tasks efficiently
• Demonstrated success overseeing a range of kitchen functions

MINIMAL QUALIFICATIONS

• Minimum of 3 years in the food service industry and minimum of 1 year as a Sous Chef