Sous Chef

Legends Global•Sacramento, CA

17h•$68,640 - $70,000•Onsite

About The Position

Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.

Requirements

To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 2-3 years of management experience in high-volume venues or the contract food service industry for a sports and entertainment venue
Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment
Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills
Customer service oriented with the ability to interact with all levels of management
Must be flexible to work extended hours due to business requirements, including late nights, weekends, and holidays
Must be able to work in a team environment
Proficiency in Microsoft Word and Excel
High level of attention to detail and organization
Strong leadership skills

Responsibilities

Assist the Executive Chef in the planning and development of menu items and recipes for concessions, catering, and premium locations
Assists in maintaining high standards of sanitation and cleanliness
Aids the Executive Chef in maintaining the highest possible rating from the Health Department
Assists in the training, safety, sanitation, and accident prevention controls within the kitchen
Helps to develop and test recipes as well as techniques for food preparation and presentation to ensure high quality
Assists in the assurance of consistent food qualities in both presentation and preparation
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while working within budget guidelines.
Help ensure that all recipes and methods are being followed
Ensures the maintenance of kitchen equipment
Reports and documents hazardous conditions or unsafe practices within the work environment
Contributes to the creation of menu specifications for all food items, including all pricing information
Works directly with the Executive Chef on food production and menu development
Ensures high and consistent food qualities in both presentation and preparation
Conduct meetings/pre-shifts to update staff on daily goals and objectives.
Other duties as assigned by the Executive Chef