Budget Management, Coaching, Communication Skills, Cook Dishes, Cost Control, Food Preparation, Food Services, Lift/Move 50 Pounds, Maintain Compliance, Menu Development, Operations Management, Performance Reviews, Physical Demands, Recipe Development, Recipe Testing, Safety Standards, Sustainability, Team Building, Team Lead/Manager
Opportunity: Sous Chef
Assist the Executive Chef in food preparation and managing kitchen operations to meet quality, guest service, and sustainability standards.
Your Growth Path: Executive Sous Chef > Chef > Executive Chef
Your Focus:
- Interview, select, train, schedule, coach, and support staff, ensuring adherence to standards and core values.
- Oversee menu preparation, recipe development, and execution.
- Manage kitchen operations and staff, ensuring proper cooking techniques, garnishes, and portion sizes.
- Develop new menu items and test recipes.
- Train and evaluate personnel on equipment and skills.
- Control budgets, monitor costs, and reduce unnecessary expenses.
- Lead team development to achieve department goals.
- Conduct performance reviews and maintain open communication.
- Follow sustainability practices and safety standards.
- Perform additional duties as assigned.
Your Background and Skills:
- Degree or certification from an accredited culinary program preferred.
- Minimum of 3 years managerial experience in upscale or high-volume food service.
Work Environment and Context:
Schedule varies, including holidays and weekends, with physical requirements such as standing, lifting up to 50 pounds, and movement activities.