Executive Culinary Leader
4 weeks ago
Job Summary:
The Sous Chef is a key member of the culinary team, responsible for overseeing the daily operations of the kitchen and ensuring the highest quality of food products. This role requires strong leadership and communication skills, as well as the ability to work effectively in a fast-paced environment.
Key Responsibilities:
- Oversee the daily job responsibilities of line cooks and prep cooks to produce all necessary products for the Chefs Case, Soup/Salad/Sandwich Bar, and Catering.
- Assist in scheduling all necessary Partners to produce required products within budgetary guidelines.
- Maintain a clean and sanitary work area throughout the kitchen, walk-ins, and storage areas.
- Assist in new product development and menu costing.
- Responsible for total kitchen production in the absence of the Executive Chef or Executive Sous Chef.
Requirements:
- Professional Culinary Degree or equivalent combination of culinary training and/or experience.
- Excellent customer service skills.
- Ability to execute high volume production.
- Excellent communication and organization skills.
- Excellent culinary and food processing skills.
- Experience in ordering, inventory maintenance, and shrink control.
- Proficiency with automated reporting systems, including inventory, food cost, scheduling, time and attendance, and labor.
- Ability to maintain an efficient operation and troubleshoot and report any malfunctions of equipment.
- Ability to supervise, train, and cross-train kitchen staff.
- Maintain sanitation standards throughout the work area.
- Ability to work a flexible schedule, including opening, closing, and weekend shifts.
Equal Opportunity Employment/Drug Free Workplace
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