Sous Chef

Essential Responsibilities:

• Assist and support the Dining Facility Manager ensuring the seamless execution of daily operations.
• Coordinate, prepare, and supervise the production of food service requirements for day-to-day operations.
• Focus on portion control and eliminating waste reduction strategies.
• Ability to thrive in a fast-paced high-volume environment.
• Performs a line critique to ensure proper setup.
• Ensure temperature checks are completed.
• Ensure staff cleans and sanitizing kitchen and equipment daily.
• Conduct daily checks on temperature control of food items, refrigerators, and monitor facility equipment for maintenance.
• Experience in menu planning and production.
• Ensure all daily kitchen administrative documentation is prepared for audit functions.
• Ensure kitchen orders are expedited for timely service.
• Ensure proper food storage, safety, and handling of food items and equipment daily.
• Interacts with customers to resolve complaints.
• Perform additional responsibilities as needed.

Qualifications:

• 5 + years of food service experience in a restaurant or supervisor experience.
• Degree in Hospitality Management, Culinary Arts Degree or equivalent experience preferred.
• Servsafe qualified recognized by the National Restaurant Association
• Proficient in Microsoft excel, word, and outlook
• Excellent communication, coaching, and development skills
• Experience with POS (point of sale) and inventory management systems

Physical Requirements

• Ability to lift and carry up to 50 lbs.
• Able to stand extended periods of over 8 hours daily.
• Ability to work flexible nights, weekends, and holidays.