The Sous Chef will assist the Executive Chef in all aspects of the main, grill, and banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews).
They oversee proper preparation, excellence of product, and profit and labor cost. The Sous Chef organizes and helps in the service of all activities concerning a la carte, employee meals, and private dining rooms.
Responsible for the quality and the variety of all food being served on the shift
Enhance the overall knowledge and team spirit of the kitchen staff
Hire, train, supervise, and/or terminate employees when needed
Carry out the sanitation needs of the kitchen, utilizing the standards set up by the Executive Chef
Culinary school graduate preferred
Two years experience in supervisory position required
Diplomatic team player able to foster relationships with members, employee partners and guests
Bilingual (English - Spanish) communication ability preferred
Possesses a passion for exceeding Member expectations and a commitment to excellence resulting in high quality Member and guest service
(Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified)
Associated topics: catering, chef, corporate kitchen, culinary school, deli chef, executive kitchen, salad chef, sous chef, sushi, sushi chef
* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.