Sous Chef

Position Overview:As a Sous Chef you are responsible for overseeing all aspects of the kitchen operations including but not limited to menu planning, food preparation, cooking and supervision of staff in the absence of the Executive Chef. You are responsible for ensuring food quality, presentation, and taste to me the established standards while maintaining a safe and efficient work environment.Responsibilities:Creating and developing menus that account for seasonality, customer preferences, dietary restrictions and food trendsPlanning and pricing menu items to achieve a balance between profitability and customer satisfactionCook and assemble dishes according to recipes and standards set by the Executive ChefEnsuring food is cooked to the appropriate temperature and is visually appealing based on standards set by the Executive ChefMonitoring portion sizes and food waste to minimize costs and maximize efficiencyMaintaining a clean and sanitized work station in the kitchen area including but not limited to washing dishes, sanitizing surfaces and disposing of wasteMonitoring food inventory levels and notifying the Executive Chef of shortages and discrepanciesManaging culinary staff both on premise and off premise events based on customer specificationsCollaborating with other kitchen team members to ensure timely and efficient servicesFollowing all safety and hygiene procedures - including but not limited to proper handling of storage and food productsAssisting with the cleaning and maintenance of kitchen equipment as neededStaying up to date on industry trends to elevate prepared dishesPerforming any other tasks assigned by leadershipExperience:Preferred: Two (2) year experience as a high volume chef or relevant experience such as catering, weddings, banquets etcRequired: ServeSafe CertificationPreferred: Culinary degree or equivalent but not requiredSchedule:Days and start times TBD based on business needs5-6 day work weekFlexibility to work hours needed based on event schedulesCompensation:$75,000 - $80,000Environment:Kitchen environment - varying temperatures based on seasons and equipmentSkills:Physical abilities: May be required to lift up to 80-85lbs.; standing, bending, lifting and twisting for up to 90% of your shift; frequently lifting product from various heights including floor level to over your head; Ability to stand or walk at least 10 hours daily; working in various temperature controlled environments;Strong communication Skills: Ability to communicate clearly and effectively with peers and leaders on a daily basisOrganizational Skills: Ability to fulfill executive directions in a timely manner; ability to prioritize and meet deadlinesWorking in a team based environment: Working independently and as a team playerQuality: Maintain integrity and high standards from all perspectivesSafety Culture: Maintain and drive safety policies; driving for accountability of safe practices throughout shift