Sous Chef

About This Role

This Sous Chef will support the Executive Chef in preparing and cooking food, coordinating kitchen activities, and supervising food service associates. The role involves ensuring food safety, cleanliness, and customer satisfaction in a high-volume catering environment.

Responsibilities

• Cook and prepare food following approved recipes and production standards, meeting all deadlines
• Supervise hourly food service associates, including interviewing, scheduling, payroll, training, counseling, and performance reviews
• Store food in designated areas, adhering to corporate, state, and federal food safety and sanitation procedures
• Ensure proper food handling, presentation, portion control, and serving temperatures
• Maintain sanitation of equipment, supplies, and utensils, and clean workstation thoroughly
• Interact with customers to resolve complaints in a friendly, service-oriented manner
• Demonstrate complete understanding of daily menu items and accurately explain them to associates and customers
• Keep up with peak production and service hours
• Monitor inventory and deliveries, track product production, consumption, and waste, and inform supervisor of low supplies or product

Requirements

• Prior experience in high-volume catering
• ServSafe certification

Qualifications

• Prior experience in high-volume catering

Benefits

Certifications