Sous Chef
About The Position
The Sous Chef supports the Executive Chef in leading culinary operations for a corporate café. The role oversees food preparation and production across breakfast, lunch, dinner, and catering; supervises kitchen staff; assists with menu execution; and helps maintain food safety, quality, and efficient service across stations. The Sous Chef prepares and supervises daily menu production for service areas such as the grill, entrée, salad bar, grab-and-go, and catering. The role ensures recipes, batch sizes, and portion standards are followed; checks station freshness, taste, and presentation; and assists with preparation plans, production schedules, and catering or special events. The Sous Chef trains and directs kitchen employees, serves as culinary lead when the Executive Chef is absent, and assists with scheduling, labor management, and task delegation. The role also supports regulatory and company food-safety compliance, including line checks, HACCP documentation, temperature logs, sanitation, allergy protocols, and cleanliness practices. Responsibilities include assisting with inventory, ordering, receiving, storage, waste tracking, yield optimization, and food-cost targets. The Sous Chef supports rotating menus, specials, seasonal or themed promotions, and timely hot- and cold-line service. Pay is $19.00–$22.00 per hour. The work location is 1200 Magnolia Way, Blue Springs, MS 38828.
Requirements
- Minimum 3–5 years of culinary experience in institutional, campus, hotel, or café settings.
- Prior supervisory or lead cook experience.
- ServSafe or local food-handler certification, or ability to obtain certification.
- Strong knowledge of batch cooking, preparation scaling, HACCP, and kitchen safety.
- Ability to work early mornings, evenings, or weekends as needed.
- Excellent organizational, leadership, and communication skills.
- Ability to stand for more than eight hours, lift 40 pounds, and operate commercial kitchen equipment.
- Frequent bending, stooping, and lifting, and exposure to hot and cold surfaces.
Nice To Haves
- Familiarity with POS systems, production logs, and recipe cards.
Responsibilities
- Prepare and supervise daily menu production across service areas, including the grill, entrée, salad bar, grab-and-go, and catering.
- Ensure food preparation follows standard recipes, batch sizes, and portion-control requirements.
- Conduct daily station checks for freshness, taste, and presentation.
- Assist with daily prep lists, production schedules, and special-event and catering execution.
- Train, direct, and motivate line cooks, prep cooks, and utility workers.
- Act as culinary lead when the Executive Chef is absent.
- Assist with scheduling, labor management, and task delegation.
- Enforce kitchen protocols, time management, and station cleanliness.
- Ensure compliance with local health regulations and company food-safety standards, including ServSafe practices, temperature logs, and sanitization.
- Conduct daily line checks, monitor HACCP documentation, and oversee allergy protocols.
- Uphold corporate café cleanliness and hygiene standards, including three-compartment sink and FIFO labeling practices.
- Assist with inventory management, ordering, receiving, and proper storage of goods.
- Support food-waste tracking, yield optimization, and cost-effective preparation methods.
- Help maintain food-cost targets and reduce overproduction.
- Support daily and weekly rotating menus, chef’s specials, and customer-focused offerings.
- Collaborate with culinary leadership on seasonal or themed promotions.
- Ensure timely execution of hot-line and cold-line items for service.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
