Sous Chef

About This Role

The Sous Chef supports the Executive Chef in daily kitchen operations, ensuring quality standards and leading a team within a fast-paced live event venue. This role is crucial for the effective and profitable functioning of the business operations.

Responsibilities

• Leads all line set-up, prep and breakdown activities, delegating tasks to line personnel.
• Leads all buffet, beverage, break, and carving table set-up and breakdown, including all necessary equipment.
• Assists Executive Chef with kitchen record keeping and administrative requirements, including food inventories and ordering.
• Measures, mixes, and cooks ingredients according to recipes, using various kitchen equipment.
• Maintains a clean kitchen and food production areas, ensuring no food debris on any surfaces.
• Provides ongoing assistance, training, and mentoring to kitchen staff, promoting a positive work environment.
• Assists Executive Chef in ensuring quality, consistency, and concept are maintained in food preparation.
• Monitors food served for appearance, temperature, sanitary, and quality standards.
• Ensures that all food safety standards are followed.
• Guides, directs, and motivates kitchen employees, evaluating information against standards.

Requirements

• Minimum of 3-5 years supervisory experience in an upscale banquet, hotel or convention center setting
• State issued Health Certificate
• Serve Safe certified
• Technical proficiency in food preparation methods
• Proficiency in MS Word, Excel, Outlook

Qualifications

• High school diploma or equivalent GED.
• Minimum of 3-5 years in a similar supervisory position in an upscale banquet, hotel, or convention center setting.

Nice to Have

• Knowledge of US Foods Menu Profit Pro

Skills

* Required skills

Benefits

Certifications