A Sous Chef will support venues ranging from food court-style lodges to fine dining with continuous opportunities for advancement.
Duties & Responsibilities:
- Schedule, supervise, and train kitchen staff as needed
- Praise, discipline, and counsel personnel as appropriate
- Administer performance reviews
- Create, plan, develop, and execute the production of menu items
- Oversee food purchasing for the venue
- Oversee equipment maintenance and sanitation
Qualifications:
- At least 5 years of experience in various roles in a commercial kitchen
- Menu development and planning
- Extraordinary attention to detail
- Ability to work and lead a team under pressure
- Ability to always hold oneself and team to company standards
- Ability to delegate tasks as needed