Sous Chef

The Edgewater Hotel•Madison, WI

11d•$70,000 - $80,000•Onsite

About The Position

The Sous Chef is responsible for hiring and training a top-notch kitchen staff, along with the daily operations of the kitchen. The Sous Chef assists the Executive Chef in creating and maintaining all menus along with the preparation, presentation, and service of these menu items. The Sous Chef will also work with the Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales, and manage costs.

Requirements

3+ years of experience in a high-volume kitchen
Proven track record of demonstrative leadership in a kitchen
A flexible schedule and availability to work nights, weekends, and holidays as needed
The ability to lift and/or move at least 50 pounds daily
The ability to communicate in English, both in writing and spoken word
Wonderful hand-eye coordination and an exceptional sense of taste and smell

Responsibilities

Hiring and training a top-notch kitchen staff
Daily operations of the kitchen
Assisting the Executive Chef in creating and maintaining all menus
Preparation, presentation, and service of menu items
Working with the Executive Chef in setting the direction of the business in day to day operations
Developing a plan to grow the business, drive sales, and manage costs
Maintain excellent quality standards including consistency and presentation
Excellent customer service skills with the desire to work in a team environment