Sous Chef - Avenue Le Club
About The Position
The Sous Chef will control and/or assist with the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company. This includes ensuring appropriate staffing levels, maintaining a professional company image through kitchen cleanliness and appearance standards, and upholding consistent product and service standards of the highest quality. The role also involves controlling food costs through ordering, inventory management, and financial report review, as well as ensuring a safe and organized working environment in compliance with health standards. Additionally, the Sous Chef will be responsible for recruiting, interviewing, hiring, supervising, motivating, training, and taking disciplinary action for kitchen staff.
Requirements
- A high school diploma or GED equivalent required.
- 1-2 years’ experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen.
- Exude confidence in cooking skills and abilities.
- Proven ability to lead a team and communicate efficiently, both verbally and in writing.
- Exceptional time management and organization skills.
- Ability to work evenings, weekends and holidays.
- Carrying or lifting items weighing up to 75 pounds.
- Moving about the kitchen in a safe and secure manner.
- Handling food, objects, products and utensils effectively and safely.
- Bending, stooping, standing and kneeling.
- Withstand potential climate temperature changes in assigned work area.
Nice To Haves
- Culinary arts courses/certifications or related degree preferred.
Responsibilities
- Control and/or assist with the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing.
- Assist with maintaining a professional company image, including kitchen cleanliness, proper uniforms and appearance standards.
- Uphold consistent product and service standards of the highest quality.
- Control and/or assist with the control of BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions.
- Ensure a safe working environment to reduce the risk of injury and accidents.
- Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards.
- Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary.
- Train employees, as assigned, in an ongoing basis.
- Lead by example to other team members and mentor new staff.
Benefits
- Health, dental, and vision insurance
- Personal and vacation time
- 401(k) plan with employer match
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
