Sous Chef

PREFERRED HOSPITALITY INC•Glendale, AZ

15d•$65,000 - $70,000•Onsite

About The Position

Preferred Hospitality, Inc. is seeking an experienced and energetic Sous Chef to join the Culinary Leadership team at their Arizona Christian University location. Preferred Hospitality, Inc. has been a leader in the food service arena since 1989, specializing in providing exciting concepts, systems, food offerings, and efficient, well-trained staff.

Requirements

At least three years of culinary experience in food preparation, recipe development, plate presentation and menu implementation.
Must demonstrate hands-on experience in the field.
Experience in a managerial position and able to supervise employees to maintain quality control is required.
Must have knowledge of kitchen equipment, work flow, costing techniques, food ingredients, and specifications.
Must demonstrate leadership skills and training ability.
Must be able to list up to 25 pounds.
Must maintain the stamina to walk or stand continuously up to 16 hours per day.
Must maintain an average work week of approximately 55 hours as business and training require

Nice To Haves

Advance degree from a postsecondary culinary arts training program is desirable.

Responsibilities

Leads kitchen team in chef's absence
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Hires and trains new kitchen employees to restaurant and kitchen standards
Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Works with head chef to maintain kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Assists head chef with menu creation
Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.