Sous Chef
About The Position
As a team member of KW PROPERTY MANAGEMENT & CONSULTING, you are expected to understand and support the mission statement of the company and practice our GREAT values every day. These values include but are not limited to greeting and smiling; showing respect with name recognition and eye contact; accepting the empowerment to exceed everyone's expectations and showing enthusiasm for your position and duties; being accountable to show a positive attitude and accountable for your actions; and be trustworthy in your duties and transparent in everything you do. These are our GREAT values and part of your work practices and expected as part of your daily activities while working at KW Property Management and Consulting.
Requirements
- High school or GED equivalent required
- Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
- ServSafe Food Handling Certification.
- Experience in a fast-paced kitchen environment.
- Background in catering large scale events.
Nice To Haves
- formal culinary training or associate degree in culinary arts preferred.
- Minimum four years of cooking experience in a culinary leadership role preferred.
- Manager certification desired.
Responsibilities
- Spearhead kitchen and back-of-house operations with authority, maintaining absolute control over service flow and ensuring all dishes are executed safely, precisely, and efficiently during peak volume.
- Enforce uncompromising standards for health, safety, and hygiene codes, leveraging years of kitchen experience to preemptively identify hazards and maintain flawless regulatory compliance.
- Partner with the Chef to design, test, and adapt seasonal menus and daily specials based on emerging food trends, patron preferences, and strict food cost margins.
- Exercise sharp operational oversight over stocking, ordering, and purchasing, balancing the demand for peak ingredient freshness with aggressive waste and spoilage minimization.
- Act as a strong mentor and disciplinarian, actively training line staff, instilling professional kitchen standards, and enforcing reliable, structured work schedules.
- Serve as the Chef’s trusted second-in-command, collaborating seamlessly on recipe development and executing executive directives with precision.
- Rapidly pivot and execute other operational duties as assigned with the grit and flexibility required in a fast-paced hospitality environment.
- Assists in managing all employees of the department and is responsible for the performance management and hiring of the employees.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
