Demo Kitchen Sous Chef

Giant Eagle•Strongsville, OH

About The Position

The Sous Chef assists with ordering materials and supplies, menu planning, inventory, and implementation of sanitation, cost, and quality control programs. The role directs and coordinates the work of kitchen Team Members and contributes innovative ideas to support business growth, meet or exceed customer requirements, and maximize company profits. Depending on the location, the Sous Chef leads the kitchen in place of the Executive Chef, Kitchen Manager, or Prepared Foods Team Leader and may be temporarily responsible for the kitchen. The role also helps train, direct, and manage kitchen Team Members. The Sous Chef supports food and workplace safety, customer service, and an inclusive, respectful environment. Responsibilities include inspecting food and preparation, maintaining required food-safety documentation, managing inventories and departmental costs, and checking that equipment is available for safe food production and handling. The job requires 1 to 3 years of experience, a high school diploma or equivalent, and the ability to lift up to 50 pounds. Regional daily travel of less than 10% is required.

Requirements

1 to 3 years of experience.
High school diploma or equivalent.
At least 18 years of age.
Ability to lift up to 50 pounds.
Regional daily travel of less than 10%.
Must have excellent food preparation skills and food product knowledge.

Nice To Haves

Food Safety Awareness experience.
Prior management experience in the culinary field.
Extensive prior prep cook experience.
Customer service experience.
Serv-safe certification is a plus.

Responsibilities

Assist with ordering materials and supplies, menu planning, inventory, and sanitation, cost, and quality control programs.
Direct and coordinate kitchen Team Members’ work; lead the kitchen in place of designated kitchen leadership when needed and temporarily assume responsibility for the kitchen.
Help train, direct, and manage kitchen Team Members.
Support food safety, Team Member safety, and customer safety.
Demonstrate suggestive selling techniques and provide sampling opportunities when appropriate.
Deliver customer service with integrity and a focus on meeting customer requirements.
Promote diversity, inclusion, and respect for Team Members, Customers, Vendors, and the Community.
Inspect food and food preparation through physical and visual checks to maintain quality and sanitation standards.
Assign, coordinate, and evaluate kitchen work, including schedules, preparation lists, cooking times, and Team Member feedback evaluations.
Maintain department records using HACCP, cooling, cooking-temperature, holding-temperature, refrigeration-temperature, and thermometer-calibration charts.
Control departmental costs by monitoring waste and maintaining waste logs.
Manage food and controllable inventories through weekly and monthly counts and inventory reports.
Review financial transactions and monitor departmental budgets through purchase logs, labor estimates, projections, and profit-and-loss statements in coordination with the Kitchen Manager.
Inspect equipment requirements to ensure equipment is available for food presentation, transportation, and safe handling.