Sous Chef (Food Services)

We are seeking a Corporate Sous Chef to join our team! Flexible work schedule. Monday through Friday daytime schedule. NO NIGHTS OR WEEKENDS. We offer competitive pay, paid time off and medical benefits. ALSO, for a short time we are offering a $500.00 sign on bonus, so APPLY TODAY!
Responsibilities:
· Assisting the Executive Chef: Serve as the right hand to the executive chef, taking charge in their absence and executing the chef's vision for cuisine and kitchen management.
· Staff Supervision: Lead, train, and motivate kitchen team members, assigning tasks, monitoring performance, and fostering a positive, productive work environment.
· Food Preparation and Production: Oversee the preparation, cooking, and presentation of menu items, ensuring consistency and adherence to recipes and standards.
· Menu Development: Collaborate in the creation and testing of new dishes, contributing ideas for seasonal specials and menu updates.
· Quality Control: Maintain high standards of food quality, taste, and presentation, conducting regular inspections and tastings.
· Inventory and Cost Management: Manage inventory levels, conduct regular stock checks, minimize wastage, and assist in ordering supplies to maintain cost efficiency.
· Health and Safety Compliance: Enforce strict health, hygiene, and safety protocols, ensuring that all staff follow established procedures and that the kitchen meets or exceeds regulatory standards.
· Scheduling and Shift Management: Prepare staff schedules, coordinate shift changes, and ensure adequate coverage during peak and off-peak times.
· Training and Development: Mentor junior kitchen staff, provide ongoing training, and facilitate opportunities for professional growth within the team.
· Customer Interaction: On occasion, interact with guests to receive feedback, accommodate special requests, or present signature dishes.
· Problem Solving: Address and resolve operational issues swiftly, whether related to staff, equipment, or supply shortages.
· Collaboration: Work closely with front-of-house managers to ensure seamless service delivery and optimize the guest experience.
· Education: Culinary degree or diploma from an accredited institution is preferred, though equivalent experience may be considered.
· Experience: Minimum of 3-5 years of progressive kitchen experience, including at least 1-2 years in a supervisory or lead cook role.
· Certifications: Food safety and sanitation certifications (e.g., Serv-Safe, HACCP) are highly desirable.
· Technical Skills: Proficient in a diverse range of cooking techniques, methods, and cuisines; adept at knife skills, plating, and food handling.
· Computer Literacy: Familiarity with inventory, scheduling, and point-of-sale systems is advantageous.
· Leadership: Ability to inspire, direct, and support a diverse kitchen team.
· Organizational Skills: Capacity to manage multiple tasks and prioritize responsibilities efficiently.
· Creativity: Demonstrated flair for developing innovative dishes and presentation styles.
· Communication: Strong verbal and written communication skills for effective team coordination and training.
· Attention to Detail: Commitment to maintaining high standards in every aspect of kitchen operations.
· Adaptability: Flexibility to cope with changing demands, busy periods, and unexpected challenges.
· Problem-Solving: Quick thinking and resourcefulness in addressing kitchen or service issues.
· Work Ethic: Dedication to professionalism, punctuality, and consistent performance.
· Supervise line cooks and prep staff, ensuring readiness for service and adherence to recipes.
· Monitor portion control and food presentation to guarantee consistency.
· Assist with receiving deliveries, checking quality and accuracy of orders.
· Maintain cleanliness and organization in all kitchen areas.
· Participate in regular meetings with the executive chef and management team to plan menus, events, and solve problems.
· Contribute to the development and execution of staff training programs.
· Versatility, flexibility, and willingness to adapt to changing priorities with enthusiasm.
· Ability to stand for 6-8 hours at a time.
· Ability to lift and move up to 30 pounds.
· Ability to visually inspect food quality and presentation