Sous Chef - Scratch Kitchen Concept

NexDine • Louisville, KY

75d

About The Position

NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Join Louisville's own renowned Chef Shawn Ward at our high-end, scratch kitchen restaurant concept on the historic Masonic Campus! Nexdine Hospitality is seeking a passionate and talented Sous Chef to join our dynamic team. Here, you'll experience the creativity and artistry of a high-end independent restaurant paired with the stability and benefits of working within an Active Lifestyle community!

Requirements

• High school diploma or equivalent
• 1 - 3 years' experience in similar role
• ServSafe Certification
• Choke Safety Certification
• Allergen Awareness Certification (MA)

Nice To Haves

• Culinary school certificate or degree
• Microsoft Office Suite

Responsibilities

• Assist with menu writing and cycle of cost control utilizing appropriate recipes and costing measures.
• Responsible for the quality of all food products and ensure that standards are met, to include preparation of all foods and final presentation.
• Support culinary team with all aspects of food production, execution and presentation.
• Assist with oversight of all aspects of catering operations.
• Maintain vendor relationships.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Demonstrate new cooking techniques or equipment to staff.
• Communicate with supervisor regarding equipment purchases or repairs.
• Assist supervisor with purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
• Compile and record production or operational data on specified forms.
• Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines.
• Assist in budgetary process.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Assist with inventory.
• Review process for culinary staff.
• Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.
• Perform other duties and responsibilities as assigned.

Benefits

• Health, dental, and vision insurance
• Flexible spending accounts
• Company-paid life insurance
• Various voluntary insurances and plans
• 401(k) savings plan
• Paid vacation, holiday, and sick time
• Employee Assistance Program (EAP)
• Various perks

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Industry: Food Services and Drinking Places
• Education Level: High school or GED
• Number of Employees: 251-500 employees