Sous Chef

ASM Global•Concord, NC

9d•Onsite

About The Position

Under the direction of the Food and Beverage Manager, the Sous Chef is responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. This role ensures food quality, maintains kitchen standards, leads the BOH team, and supports all culinary needs for the venue.

Requirements

2-3 years of culinary experience (preferred)
Experience in a banquet facility producing meals for larger events
Ability to work with minimal supervision
Ability to interact with all levels of customers and staff including management
Communicate effectively both verbally and in writing with all staff and vendors
Be detail oriented
Always present a professional appearance and demeanor during the workday
Excellent organizational and planning skills
Excellent communication and interpersonal skills
Strong customer service orientation
Must be energetic, self-disciplined with a strong sense of initiative, is detail oriented and have a passion for delivering exceptional guest service
Positive attitude and neat appearance
Work ethics encourages strong urgency and quality in a team environment

Nice To Haves

SERV Safe / Food Handler Certification

Responsibilities

Order, receive, and prepare food items while maintaining food costs and budget goals
Assists in maintaining high standards of sanitation and cleanliness
Helps to develop and test recipes as well as techniques for food preparation and presentation to ensure high quality
Accountability for establishing and maintaining proper safety and sanitation procedures as well as maintaining food service equipment
Produce required products according to Banquet Event Orders (BEO) for each event
Sustain costs as it pertains to labor, COGS and operating supplies and work within budgeted guidelines
Supervise daily kitchen operations including part-time staff and event execution
Assist with hiring and training of all kitchen and stewarding staff to include “Serve safe” and any Health department regulations along with any other applicable trainings
Monitor guest satisfaction during events and respond promptly to guest inquiries or concerns to ensure a positive experience
Assists in developing streamlined catering menu and corresponding recipe guide
Monitor food quality, portioning, and presentation during service
Support inventory management, ordering, and product rotation
Enforce sanitation, safety, and food handling standards
Assist with staffing execution and labor deployment
Address operational issues during service
Uphold company policies, procedures, and culture
Other duties as assigned