Job Description
A Sous Chef will support venues ranging from food court-style lodges to fine dining with continuous opportunities for advancement.
Duties & Responsibilities:
- Schedule, supervise, and train kitchen staff as needed
- Praise, discipline, and counsel personnel as appropriate
- Administer performance reviews
- Create, plan, develop, and execute the production of menu items
- Oversee food purchasing for the venue
- Oversee equipment maintenance and sanitation
Qualifications:
- At least 5 years of experience in various roles in a commercial kitchen
- Menu development and planning
- Extraordinary attention to detail
- Ability to work and lead a team under pressure
- Ability to always hold oneself and team to company standards
- Ability to delegate tasks as needed
Numbers & Facts
| Location | Sun Valley, ID |
| Job Type | Part-time |
Skills
Cook Dishesunmatched
Detail Orientedunmatched
Disciplinary Actionunmatched
Equipment Maintenance/Repairunmatched
Food Preparationunmatched
Food Purchasingunmatched
Leadershipunmatched
Menu Developmentunmatched
Menu Managementunmatched
Performance Reviewsunmatched
Sanitationunmatched
Staff Trainingunmatched
Team Lead/Managerunmatched
Level up your application
Browse dozens of recruiter approved resume templates, layouts and formats. Choose your favorite and make it your own in minutes.
Free resume templatesImprove your existing resume or start from scratch and create a standout, ATS-friendly resume. Add job-specific content, download and apply.
Free resume builder