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Overview

We are seeking an organized and resourceful Sous Chef who proactively manages all responsibilities of the kitchen. Works closely with the Executive Chef and with their staff ensure the cuisine provided is of exceptional quality and accurately represents the recipes and food styles. The Sous Chef will have regular interaction with guests of the outlet and is expected to regularly present her / himself in a professional manner.

This position has a salary of $65,000 -$70,000

Job expires 08/01/2024

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

Responsibilities

• Execute menus developed for the QSR/BEO
• Monitor, maintain and improve integrity of food as dictated by managment
• Approves, in absence of the Executive Chef, the requisition and purchase of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas

• Executes controls to minimize food and supply waste and theft.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Attends appropriate staff and management meetings.
• Cooks or directly supervises the cooking of items that require skillful preparation.

• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with Executive Chef and Catering management to ensure that food production consistently exceeds the expectations of the client.
• Evaluates products to ensure that quality, price and related goods are consistently met.
• Works with Executive Chef to develop policies and procedures to enhance and measure quality; continually updating written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Visits dining area when it is open to welcome visitors.
• Perform other duties as directed by Executive Chef.
• Oversees all hourly kitchen staff
• Financially responsible for food and beverage costs.
• Implementation and maintenance of all standardized recipes, production standards and par levels
• Maintain consistent and comprehensive training sessions for kitchen staff focusing on but not exclusive of:
  • Exceptional execution
  • Sanitation
  • Culinary skills
  • Organizational skills
  • Professional conduct
  • Guest service
• Control and monitor kitchen labor and food costs.
• Maintain sanitary standards of kitchen

• Oversee daily food preparation in open-kitchen
• Maintenance of kitchen facility and equipment

Qualifications

• Minimum 3-5 years of experience a with at least one-year experience in a supervisory role as Sous Chef of a staff of 5 or more
• Culinary Diploma (consideration of individual's credentials and resume will be considered in lieu of educational background)
• Extended experience and knowledge of Quick Service.
• Previous experience working in an "open-kitchen" environment, with regular guest interaction (strongly preferred)
• An ability to demonstrate and reinforce basic and advanced culinary skills.
• Must have strong communication and organizational skills to manage and motivate a diverse culinary staff.
• Restaurant and QSR/BEO experience (preferred)
• Must have valid State Sanitation Certificates
• Continual Education and Experiences as needed to continually develop the culinary program

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