Chef Jobs

About The Position

Requirements

• Five years of Sous Chef experience OR any equivalent combination of experience and/or education from which comparable knowledge, skills and abilities have been achieved.
• Good organizational and verbal skills.
• Ability to use logical and rational thinking to resolve issues.
• Ability to perform basic mathematical skills, monitor and develop subordinates, visually monitor the operation areas and write and read member communication.
• Ability to perform moderate physical work and may be required to lift up to 40 lbs. and up to 30 lbs. frequently.
• Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping.
• Able to sit for a sustained amount of time.

Nice To Haves

• Ambitious culinary professional eager to grow.
• Creative, detail-oriented, accountable, and a true team player.
• Enjoys mentoring others while continuously learning and growing.

Responsibilities

• Coordinate daily shift management to ensure client satisfaction and retention.
• Implement business practices to uphold company mission and values.
• Oversee the preparation and service of food when the executive chef is off duty.
• Fill in for or assist line cooks to ensure the kitchen runs smoothly.
• Maintain and develop client relationships and satisfaction for food preparation at one station.
• Accountable for the execution of service quality by maintaining the highest level of delivery.
• Promote and support workplace diversity initiatives.
• Assist and support the head/executive chef.
• Assist Executive Chef with employee training and cross-training.
• Assist in the prep and execution of the Short Order Station, catering, hot food production, or cold food production.
• Ensure quality of food, method of cooking, garnishing, recipe, and understanding of safe food storage.
• Maintain professional relationships with vendors.
• Help the executive chef select and train kitchen staff.
• Assist with the planning of menus and meals.
• Estimate food consumption to purchase appropriate ingredients and provide recipe standards.
• Offer guidance to line cooks on the preparation, cooking, and presentation of different foods.
• Ensure compliance with all federal, state, and local regulations as well as company policies and procedures.
• Inspect and sign for orders received during shift to ensure product quality.
• Ensure that the kitchen, equipment, and storage facilities are sanitary, neat, and organized.
• Probe potential problems and apprise manager of status on resolution.
• Maintain, troubleshoot, and report any problems with kitchen equipment.
• Ensure proper storage of walk-in refrigerator, freezer, and dry storage.
• Lead by providing positive and constructive feedback to employees.
• Establish a safe work environment for employees by providing safety-related training and equipment maintenance.
• Establish operating standards, implement quality improvements, and communicate them to employees.
• Help ensure customers are served efficiently and effectively.
• Direct and coordinate the production of the dish room and line cooks, and monitor buffet lines and salad bars for proper stock and rotation.
• Establish and assign scheduling tasks.
• Perform other duties as assigned.

Benefits

• Comprehensive Medical, Dental, and Vision Insurance
• 401(k) with company match
• Paid Time Off
• Professional growth and development opportunities
• Supportive leadership committed to mentoring and career advancement