Central Market Sous Chef - Preston
About The Position
The Sous Chef oversees daily responsibilities of kitchen staff, including line cooks and prep cooks, to produce items for the Chef’s Case, Soup/Salad/Sandwich Bar, and Catering. The role also assists with scheduling Partners to meet production needs within budget guidelines and maintains clean and sanitary kitchens, walk-ins, and storage areas. The Sous Chef uses independent judgment in employment-related and business decisions, or effectively recommends such decisions. This may include product and department strategies and resolving Partner-related matters such as hiring, promotion, discipline, suspension, discharge, and rewards. In the absence of the Executive Chef or Executive Sous Chef, the Sous Chef is responsible for total kitchen production. The role also assists with new product development and menu costing.
Requirements
- Professional culinary degree or an equivalent combination of culinary training and/or experience.
- Experience in ordering, inventory maintenance, and shrink control.
- Excellent customer service skills.
- Ability to execute high-volume production.
- Excellent communication and organizational skills.
- Excellent culinary and food-processing skills.
- Ability to maintain an efficient operation and troubleshoot and report equipment malfunctions.
- Ability to supervise, train, and cross-train kitchen staff.
- Ability to maintain sanitation standards throughout the work area.
- Ability to work a flexible schedule, including opening, closing, and weekend shifts.
Nice To Haves
- Proficiency with automated reporting systems, including inventory, food cost, scheduling, time and attendance, and labor systems.
Responsibilities
- Oversee the daily work of line cooks and prep cooks to produce required kitchen products.
- Assist in scheduling Partners to meet production requirements within budgetary guidelines.
- Maintain clean and sanitary conditions in the kitchen, walk-ins, and storage areas.
- Exercise independent judgment or effectively recommend employment-related and business decisions, including hiring, promotion, discipline, suspension, discharge, and rewards.
- Lead total kitchen production in the absence of the Executive Chef or Executive Sous Chef.
- Assist with new product development and menu costing.
- Order products, maintain inventory, and control shrink.
- Supervise, train, and cross-train kitchen staff.
- Maintain sanitation standards throughout the work area.
- Maintain efficient operations and troubleshoot and report equipment malfunctions.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
