Sous Chef (Catering) | Toledo Complex

ASM Global•Toledo, OH

9d•$50,000 - $60,000•Onsite

About The Position

Under the direction of the Executive Chef, the Catering Sous Chef is responsible for supporting all catering culinary operations including the oversight of the day-to-day catering production, operations and sanitation aspects of culinary and stewarding services throughout the facility. The position works closely with the Catering Director to ensure overall success of the Catering Operation.

Requirements

The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation
Minimum three (5) years’ experience in a high-volume full-service food operation
Proven track record of improving kitchen efficiencies, quality and relative costs
Must have excellent leadership, financial analysis, team building and communication skills/customer service
Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly
Must be proficient on Microsoft Word, Excel, and PowerPoint
Must be flexible to work extended hours due to business requirements including nights, weekends and holidays
Must be open to providing incidental or short-term support to other facilities in the event of a business emergency
Travel may be required

Responsibilities

People and product focused hands-on leadership of day-to-day operations of food outlet kitchens as assigned
Possess high level of multiple outlet management knowledge and experience
Ability and knowledge to receive and inspect, select and use only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items
Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness
Participates in the production of all food items necessary for the operation as directed by Executive Chef.
Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards
Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices
Works in other Kitchens within the operation as needed.