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Executive Chef Assistant
2 months ago
The Sous Chef is a key member of the culinary team, responsible for overseeing the preparation of hot food and related inventory levels of the kitchen. This role requires strong leadership skills, attention to detail, and a passion for delivering exceptional customer experiences.
Key Responsibilities- Quality Control: Ensure that all orders meet corporate and government guidelines, maintaining consistency in food quality standards.
- Inventory Management: Rotate all products, label and date all food in the kitchen, and use preventative maintenance with all kitchen equipment.
- Staff Training: Train all kitchen staff on potential hazards, general safety, and SOPs, promoting a culture of excellence and teamwork.
- Guest Service: Demonstrate a keen understanding and exhibition of hospitality principles, providing exceptional customer experiences.
- Other Duties: Perform all other duties as assigned by the Kitchen Manager or Executive Chef, contributing to the success of the culinary team.
- Culinary Degree: A four-year culinary degree is preferred, with 5-7 years of experience in a kitchen environment within a catering or fine dining establishment.
- Safe Food Handling Certificate: Current Safe Food Handling Certificate is required, along with strong knowledge of proper food handling procedures and government regulations.
- Leadership Skills: Demonstrated ability to work well with others in a team-driven, fast-paced environment, with supervisory experience preferred.
- Driving Record: The Sous Chef must have an excellent driving record and be able to pass a FAA on-ramp security clearance.
- Benefits Package: A comprehensive benefits package, including healthcare, supplemental benefits, 401(k) retirement plan, and more.
- Opportunities for Growth: A promote-from-within company, offering opportunities for career advancement and professional growth.
- Team-Oriented Culture: A dynamic and supportive team environment, promoting collaboration and excellence.
