Sous Chef

Arizona Cardinals Football Club•Tempe, AZ

13d•Onsite

About The Position

The Sous Chef will help optimize player health and performance through the creation and execution of nutritionally optimal meals and snacks, utilizing fresh, local, and sustainable ingredients, for players, coaches, and other team members. The Sous Chef will work closely with the executive chef to lead the culinary performance staff on the overall productivity, execution, and presentation of team and corporate meals. The Sous Chef will play a pivotal role in providing administrative support for the Executive Chef, kitchen staff and supporting departments within the organization.

Requirements

Bachelor's degree in food and beverage, business, management, or related field, or equivalent experience
At least four (4) years working in a professional kitchen
At least four (4) years of food and beverage supervisory experience
Current on all required certifications including a ServSafe Manager Certifications
Strong understanding of Microsoft Office and SharePoint
Maintains the highest level of confidentiality and sensitivity to all personnel matters and information
Self-motivated and able to work independently, while also being able to be collaborative and team-oriented
Experience supporting a healthy culture within an organization
Ability to effectively work in a fast-paced environment with multiple competing priorities that require strong project management and decision-making capabilities and flexibility
Demonstrated ability to effectively and professionally communicate with all individuals across the organization
High accuracy and attention to detail
Must be able to stand and exert well-paced mobility for periods of up to eight (8) hours in length
Ability to lift up to 20-30 pounds on a regular basis
Flexibility to work early mornings, evenings, weekends, and holidays; hours may vary depending on business needs.
Must complete all pre-employment forms and successfully pass a background check.

Responsibilities

Train and mentor, all culinary staff via continuing education and workshops to ensure the quality representation of the Arizona Cardinals Nutrition Services expectations
Work in collaboration with the Executive Chef and Dietitian to provide fresh, local, sustainable, balanced, and nutrient dense meals tailored specifically to enhance athletic performance and health
Assists in development and execution of menus for all team meals ensuring compliance with personalized nutrition plans for training, competition, recovery, injury management, and travel to match training demands and health goals
Recipe development and cataloging to increase the variety in the kitchen recipe book. Help support the nutritionist with data on recipes to best serve the player's needs.
Manage ordering selection and schedule of product for upcoming menus. Maintain back-up products and ensure rotation of all orders to ensure quality and minimize waste
Continually work with food to expand the kitchens offerings as well as help to develop the kitchen teams' interest in food and creating dishes
Share cooking techniques and procedures to elevate the kitchen team
Monitor quantity of food preparation versus consumption. Develop a process to track and manage waste
Collaborate with Executive Chef on process for corporate meal needs, including portion control
Demonstrate/teach/train staff on the butchery of "center of the plate" proteins, including best ways to use trim.
Manage corporate dining service ensuring the delivery of exceptional guest experiences, while effectively forecasting, planning, and managing F&B orders, staff, and finances. This includes monitoring meal consumption and preparation, communicating needs of service from equipment, adjustments, and aiding in food service as needed.
Establish relationships with quality, nutritional-minded vendors to procure seasonal, local, and sustainable ingredients. Assist Executive Chef in sourcing more boutique local Arizona products to add into the nutrition program
Be on the line and present during meal periods to ensure proper cooking techniques and taste of the final product
Pre-shift meetings and line checks
Health inspection checklists, proper adherence, "best practices", enforcement and readiness
Monitor and track equipment performance, manage preventative maintenance and coordinate service calls
Assist with manual timecard entries and any payroll concerns for all nutrition services staff
Manage performance nutrition staff scheduling, monitor hours, review and approve timecards for payroll
Work with Talent Acquisition team as the initial screener for all new hires, and monitor the onboarding process with new hires
Support Executive Chef and manage the scheduling and staffing levels, manage overtime and maximize production.
Ensure front of house food safety and cleaning checklists are completed
Oversee purchasing, inventory, general food receiving, product storage, rotation and FIFO principals
Responsible for department AMEX + Concur
Monitor invoices and fulfill coding in AP system
Participate with planning of training camp deliveries and timeline, support/planning for off-site production
Work with Executive Chef to monitor expenses and budget status along with other general administrative duties including menu costing, inventory tracking, invoicing, and reporting market food price fluctuations
Other duties as assigned