Sous Chef

MAXBY HOSPITALITY INC•Perrysburg, OH

27d•$50,000 - $65,000•Onsite

About The Position

Biaggi’s is seeking a hardworking and reliable Sous Chef to help create an exceptional dining experience for guests. The role oversees and participates in daily kitchen operations, including opening and closing procedures, receiving, food preparation, and cooking. It also involves training kitchen staff, maintaining standards for food preparation, plating, food safety, sanitation, and workplace safety, controlling operational costs, taking inventories, and ordering food and supplies. The position requires managing and motivating a diverse team, handling daily operational challenges, and working a variable schedule to meet operational needs. The role is based at Biaggi’s in Perrysburg, Ohio, and includes 35–45 days of travel away from home for management training. Work weeks may range from 45 to 55 hours.

Requirements

At least 1 year of experience as a Sous Chef in a full-service, high-volume restaurant.
Current Food Safety and Sanitation certification.
Strong culinary skills, including food preparation and cooking best practices.
Working knowledge of restaurant operations, safety, and sanitation standards.
Clear and effective verbal and written communication skills.
Ability to lead a diverse team with varying levels of experience.
Strong leadership, time-management, organizational, decision-making, and problem-solving skills.
Ability to work in a fast-paced environment, manage multiple tasks, and deliver results on time.
Availability to travel away from home for 35–45 days for management training.
Flexibility to work weekends, evenings, and holidays, as well as morning, afternoon, evening, and late-night shifts.
Ability to work 45–55 hours per week; hours vary according to operational needs.
Exceptional hygiene and grooming habits.
Reliable transportation to and from work.
Stamina to remain on one’s feet for extended periods.
Ability to stand, sit, push, pull, reach, bend, stoop, and frequently lift up to 50 pounds.
Must be at least 21 years old.

Responsibilities

Create exceptional culinary experiences for guests.
Oversee and participate in daily kitchen operations, including opening and closing procedures, receiving, food preparation, and cooking.
Train kitchen staff in accordance with company policies and procedures.
Uphold standards for food preparation, plating, food safety, sanitation, and workplace safety.
Control operational costs.
Take inventories and order food and supplies.
Lead and motivate kitchen employees and work toward positive results.
Maintain vendor relationships and troubleshoot daily challenges with customer service representatives.