Sous Chef

Sous Chef

We are currently seeking a Sous Chef to join our culinary team. This role will support meal preparation and dining experience in a professional/corporate setting.

Responsibilities include:

• Providing a friendly and highly professional environment at all times with employees and coworkers; ensure all employees feel welcome in the Bistro and receive the same level of service, answer questions and provide food items as needed from the kitchen while kindly and consistently enforcing the rule that no employees other than Admin team members who are certified by the Health Department are allowed in the Kitchen
• Collaborating with the Executive Chef and teammates to prepare, execute and clean up all meals
• Meeting deadlines without fail; ensure lunch service is on time every day
• Designing monthly menus that maintain variety and are likely to appeal to the masses; when possible, consider dietary restrictions and provide alternatives if needed
• Ensuring freshness of all products
• Performing daily inventory of items, place orders, receive product and keep all items in stock and organized within the Kitchen and Bistro
• Maintaining relationships with purveyors; receive invoices, review and submit for prompt payment
• Scheduling all maintenance and repairs for food and beverage equipment
• Adhering to all hygiene and food safety requirements as set forth by the Health Department; work diligently to stop the threat of cross contamination and food spoilage by maintaining the safest environment possible within the Kitchen and Bistro
• Retaining all pertinent records for the Vitol Kitchen; keep up with City and County permits, food service requirements and maintain all records for equipment, service and food handling
• Maintaining the food costs spreadsheet
• Working with employees to execute special events and celebrations; identify food and beverage needs, place orders and assist with setup/cleanup
• Assisting with miscellaneous Admin Team tasks as asked; special events, moves, etc.

Qualifications include:

• Culinary degree, or two or more years of progressive experience in a restaurant kitchen or hotel/banquet setting
• Working knowledge of culinary trends, various cooking methods, ingredients, equipment, and the industry's standard practices.
• Scratch kitchen experience desired
• Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift.
• Dependable and capable of working regular hours of 7am – 3pm, Monday – Friday, depending on the menu and needs for the week
• Exhibiting a professional appearance and positive attitude at all times
• Passionate about delivering quality food and excellent customer service

Additional Information:

Comprehensive benefit coverage includes:

• Medical
• Dental
• Vision
• Paid Vacation
• 401k with company contributions
• Life insurance
• Short-term & Long-term disability

All your information will be kept confidential according to EEO guidelines.