Food Service - Sous Chef
About The Position
The Sous Chef supports the Executive Chef in culinary operations for events and food service locations. The role supervises and participates in producing high-quality food, assists with menu pricing and preparation, forecasts event food consumption, orders products, and demonstrates cooking techniques. It also supports staff training and development, food safety and sanitation, inventory and product quality, payroll and controllable profit, and compliance with applicable laws and company policies. The Sous Chef responds to guest requests, supports client satisfaction, contributes to sustainability and community efforts, and performs special projects and other duties as assigned. The position is full-time and non-exempt, with eligibility for overtime. It requires varied hours and days, including nights, weekends, and holidays as needed. Physical duties include standing for extended periods and moving or handling boxes weighing up to 35 pounds. Applicants must be at least 18 years old, have culinary training, three years of food preparation experience, ServSafe or food handling certification, and knowledge of HAACP.
Requirements
- Three years of food preparation experience.
- ServSafe or Food Handling certification.
- Knowledge of HAACP.
- Culinary training.
- Must be at least 18 years old.
- Strong interpersonal and communication skills, including the ability to communicate with clients, the General Manager, and HQ personnel.
- Proven leadership skills and understanding of team building, team development, and fostering partnerships.
- Strong problem-solving and decision-making skills and the ability to stay organized.
- Financial management, merchandising, analytical, planning, and leadership skills.
- Ability to remain flexible in a fast-paced environment.
- Computer knowledge and skills for basic office functions.
- Physical ability to stand for extended periods and move and handle boxes weighing up to 35 pounds as needed.
- Ability to work varied hours and days, including nights, weekends, and holidays as needed.
Responsibilities
- Deliver warm, welcoming, and memorable experiences for guests and clients in keeping with 452 Hospitality.
- Create competitive-quality products and supervise and participate in producing high-quality food for events and food service locations.
- Assist with menu pricing and preparation.
- Estimate food consumption for events and request necessary products.
- Demonstrate new cooking techniques.
- Train, coach, and counsel employees, and resolve problems.
- Comply with food safety regulations and practices.
- Implement and enforce sanitary food-handling, cleanliness, and kitchen or dining-area maintenance practices.
- Ensure compliance with applicable health and safety regulations.
- Monitor and track proper cooking and holding temperatures.
- Support payroll and controllable-profit management within established guidelines.
- Oversee product quality, product levels, and inventory.
- Manage employees in accordance with state and federal laws.
- Incorporate sustainable resources into culinary selections.
- Perform specialty projects as assigned by the Executive Chef and other tasks as needed.
- Respond to guest requests and take action to ensure client satisfaction.
- Maintain a clean, safe, and organized work environment.
- Uphold and demonstrate understanding of company policies and procedures.
- Promote an inclusive and supportive approach within the Brand team and across units, remove barriers, and empower team members’ growth and opportunity.
- Lead by example in sustainability and conservation efforts, apply knowledge of those efforts in business, and provide opportunities to teach unit staff.
- Engage with SSA and the unit in community efforts and activities focused on giving back.
Benefits
- Paid Time Off plan of up to 144 hours based on tenure.
- Medical, dental, vision, and life insurance, plus other voluntary benefits for employees and their families; employee premiums apply.
- 401(k) program with a 15% company match, subject to eligibility requirements.
- Up to 120 hours of paid leave for qualifying reasons, including parental leave and serious medical conditions affecting the employee or family.
- Up to 40 hours of paid bereavement leave.
- On-demand pay access to a portion of earned wages before payday.
- Meal plan and employee discounts where applicable.
- Tuition discount through a partner college.
- Holiday pay at 1.5 times the regular rate for hours worked on Christmas Day and Thanksgiving Day.
- Paid sick leave in accordance with applicable state and local laws.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
