Sous Chef (Richmond)

Trolley Hospitality Companies • Richmond, VA

11d • Onsite

About The Position

The Sous Chef is responsible for ensuring quality and timely preparation of menu items in a corporate cafeteria. This role involves preparing and cooking foods for normal breakfast/lunch service and special events, instructing and supporting kitchen staff, creating weekly menu specials, inspecting supplies and work areas, determining production schedules, checking food and beverage quality, assisting with food costing and recipe specifications, participating in inventory management, ordering supplies, and recording production data.

Trolley Eats is the corporate dining division of Trolley Hospitality Companies, a Richmond-based hospitality group. They specialize in tailored food service solutions for workplaces, schools, and public venues, offering customized menus made with high-quality ingredients. Their commitment to quality extends to their people, fostering a supportive and positive workplace where contributions are valued.

Requirements

• 3+ years of kitchen experience, preferably with some experience in a cafeteria (or similar) setting
• 1+ years of Sous Chef level experience preferred
• Top notch communication skills
• Excellent planning/organizational and problem-solving skills
• ServSafe certification a plus

Nice To Haves

• Producing beautifully prepared dishes brings you joy.
• You have a natural awareness of inventory and are proactive in reducing waste.
• You have no trouble managing logistics behind the scenes.
• You enjoy the 'all hands on deck' mentality of a small kitchen.
• You have a true desire to build and develop a successful team.
• You clean up behind yourself and seek out opportunities to "leave it better than you found it."
• You pride yourself on creating and efficiently executing prep lists.
• You are an experienced line cook who wants more variety and responsibility.

Responsibilities

• Ensuring quality and timely preparation of menu items in a corporate cafeteria.
• Prepare and cook foods of all types for normal breakfast/lunch service and for special guests and functions according to the Executive Chef's specifications.
• Instruct and support line cooks and other kitchen employees in the preparation, cooking, plating, and garnishing of food and beverages.
• Create weekly menu specials with guidance from the Executive Chef.
• Inspect supplies, equipment, and work areas to ensure performance to established standards.
• Determine the schedule of production necessary to ensure timely preparation and delivery of food services.
• Check the quantity and quality of ingredients and prepared food and beverage products to ensure that standards are met.
• Assist in food costing and specification of recipes and procedures.
• Participate in inventory management of food, beverage, and supplies.
• Order or requisition food and other supplies as needed to ensure efficient operation.
• Record production or operational data on specified forms such as, prep lists, waste logs, and cleaning schedule.

Benefits

• $22/hr
• Paid holidays, Sick Time, Vacation, & Floating Holidays
• Medical, Dental, and Vision insurance plans available
• 401(K) retirement plan and company match after 1 year of employment
• Company paid Life Insurance and Short-Term Disability
• Employee Assistance Program (EAP)
• Free Employee Shift Meal
• Discounted Gym membership plan
• Discounts at all Trolley House Hospitality companies including catering services and vending items in our warehouse

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed