The Sous Chef Level II is responsible for overseeing daily prep and production of a high-volume, scratch-made menu, ensuring consistent quality through hands-on involvement. This role involves monitoring freshness, maintaining consistency in various food items, and upholding Life Alive’s commitment to whole food and vitality. Additionally, the Sous Chef II will participate in onboarding and developing prep team members, fostering a collaborative culture, providing coaching, and training on systems, standards, and culinary techniques. The position requires leading shifts with positivity, clarity, and strong communication. The Sous Chef II will also manage prep and purchasing operations to ensure proper product levels and minimal waste, using forecasting tools to align prep with sales volume and ensuring efficient execution of prep systems. Financial accountability includes executing purchasing within budget, maintaining inventory levels, and using sales forecasting and labor tools to drive efficiency and maintain margins. Upholding strict cleanliness and organization standards, enforcing "clean as you go" practices, and leading cleaning routines are crucial. The role also involves ensuring compliance with food safety and sanitation guidelines and partnering with the General Manager for facility audits.
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Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed