Sous Chef

Flight Club•Cincinnati, OH

1d•Onsite

About The Position

The Sous Chef is a key member of the culinary team, supporting the Executive Chef in all aspects of kitchen operations to ensure the consistent delivery of high-quality food and exceptional dining experiences. This role involves assisting in menu planning, supervising kitchen staff, and maintaining food safety standards. The Sous Chef plays a crucial role in contributing to the success of the venue and upholding its reputation for culinary excellence. Our Mission Is At State of Play, our mission is to create moments of joy and connection through the power of play. Our Values Are: We Take the Initiative: Actions speak louder than words. We’re resourceful, proactive and creative. There are no limits to what we can achieve if we reach out, speak up and make it happen. We’re Thoughtful: We think about the bigger picture. We default to listening and encouraging different views to our own. By being deliberate and considerate, team members will enjoy working with us and we will make better decisions. We Strive for Excellence: We try to bring the best version of ourselves into work every day. Quality matters. Executing with precision and pace will help both other team members and the business succeed. We Celebrate the Wins: Let’s enjoy the journey. Life is full of ups and downs so we make time to toast collective and individual successes. Nothing feels better than winning as a team.

Requirements

Must pass a background check prior to being hired
2 years of experience as a Sous Chef
Proficiency in culinary techniques, including food preparation and cooking methods
Knowledge of kitchen operations, including inventory management and food safety protocols
Familiarity with MS Office Suite (Outlook, Word, Excel)
Food hygiene, alcohol, and allergen certification maintained throughout employment
Flexibility to work various shifts, including weekends and holidays
Excellent communication and interpersonal skills
Ability to work in a fast-paced environment and handle multiple tasks simultaneously
Legally authorized to work in the US

Responsibilities

Assist in inventory management, including ordering, receiving, and stock rotation, to minimize waste and optimize inventory levels
Ensure proper food storage, handling, and sanitation practices to comply with regulations and ensure food safety
Support the Executive Chef in maintaining kitchen equipment, cleanliness, and organization to uphold hygiene standards and efficiency
Assist the Executive Chef/Assistant Executive Chef in developing and executing culinary strategies to achieve operational goals and uphold company standards
Train and mentor kitchen staff on culinary techniques, safety procedures, and sanitation practices
Prepare and cook food items according to recipes and quality standards, maintaining consistency and presentation
Supervise kitchen staff, delegating tasks and providing guidance to ensure efficient workflow and adherence to recipes and standards
Assist with scheduling and staffing to ensure adequate coverage and optimal productivity
Collaborate with front-of-house staff to ensure seamless service and guest satisfaction