Sous Chef

As a Sous Chef, you will be responsible for preparing food items while delivering outstanding service in all areas of the culinary division, including dining outlets, banquets, and stewarding. This position involves menu item creation, scheduling, maintaining payroll, ordering, organization, cleanliness, and sanitation of work areas and equipment.

Requirements

• Oversee the preparation and execution of culinary offerings, ensuring every dish reflects the highest standards of flavor, technique, and presentation.
• Uphold sanitation practices and organizational standards at all workstations, enforcing all local, state, and industry food safety regulations.
• Lead the team in managing guest orders, fostering a welcoming and efficient environment through prompt and gracious service.
• Demonstrate an expert command of menu items, culinary techniques, ingredients, and departmental procedures to expertly guide staff and exceed guest expectations.
• Execute quality checks on dishes, guaranteeing compliance with food handling, storage, and company quality assurance protocols.
• Direct comprehensive opening and closing procedures, from systematic setup and breakdown of workstations to the completion of daily checklists.

Benefits

• Annual salary of $80,000
• Incentive eligibility based on performance