Sous Chef

Sodexo S A•Midwest City, OK

35d

About The Position

We are seeking a talented and motivated Sous Chef to join our culinary team at St. Anthony Midwest City located in Midwest City, OK. The ideal candidate is a creative and reliable culinary professional with a passion for high-quality food, excellent kitchen leadership, and a strong commitment to guest satisfaction. As Sous Chef, you will support the Executive Chef in overseeing daily kitchen operations, ensuring consistent quality, and fostering a positive, collaborative work environment. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.

Requirements

a strong culinary background, with the demonstrated ability to stay current with new culinary trends
excellent leadership and communication skills with the ability to maintain the highest of culinary standards
strong coaching and employee development skills
have a passion for food and innovation

Responsibilities

be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting
ensure Sodexo Culinary standards including recipe compliance and food quality are implemented
have the ability and willingness to develop and motivate team members to embrace culinary innovations
ensure food safety, sanitation and workplace safety standard compliance
have working knowledge of automated food inventory, ordering, production and management systems