Sous Chef (Paris Cafe)
About The Position
The Sous Chef supports prepared-food product development and kitchen operations. The role builds relationships and strategic partnerships with national and local prepared-food vendors, negotiates commercial terms, and supports promotional opportunities. It helps bring new products and innovations to market, evaluates food quality and recipe consistency, and manages product-line launches and exits. The position contributes to the division’s culinary strategy, seasonal and customer-focused line reviews, and fact-based decisions intended to support growth and profitability. The Sous Chef also supports kitchen-layout planning, new restaurant openings and renovations, and the leadership, orientation, training, coaching, and development of culinary team members and kitchen managers. The role completes required reports, logs, audits, and reviews, and is expected to work various shifts in a team-oriented environment.
Requirements
- Proficiency in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation.
- Obtain and maintain current ServSafe Food Manager’s Certification within six months of hire or promotion.
- Ability to work various shifts in a team-oriented environment operating 7 days a week, 365 days a year.
- Excellent customer-service skills and effective communication ability.
- Self-starter able to prioritize and handle multiple tasks simultaneously.
- Ability to lift at least 25 pounds and perform essential duties including standing, bending, reaching, climbing a ladder, and walking long distances.
- Ability to stand for long periods and work in environments with varying temperatures.
Responsibilities
- Build cooperative relationships with national and local prepared-food vendors.
- Develop strategic alliances focused on innovation and product development.
- Negotiate pricing, vendor programs, delivery, and payment terms for prepared-food products.
- Facilitate mutually beneficial agreements for promotional opportunities and support.
- Help bring new products, innovations, and points of difference to market.
- Conduct regular quality-assurance tastings and evaluations to ensure recipe adherence, food quality, and consistency.
- Launch and expand prepared-food product lines and implement exit strategies for unproductive merchandise.
- Complete required reports, logs, culinary audits, and reviews in a timely manner.
- Lead, contribute to, and execute parts of the division’s culinary strategic plan.
- Launch line reviews in support of customer and seasonal expectations.
- Use fact-based decision-making to drive growth and profitability.
- Assist with kitchen-schematic design and recommend adjacencies that support efficient use of space.
- Orient new cooks to their areas, core culinary standards, and established food programs.
- Support new restaurant openings and renovations.
- Provide leadership to culinary team members and kitchen managers.
- Assist with training, coaching, and development of culinary team members.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
