Sous Chef

Description The Sous Chef is responsible for managing the culinary team on a day-to-day basis for the production of food and overall food quality. This includes constant communication with the staff, training the team on kitchen procedures, laying out the production schedule week to week, and scheduling appropriately. They also work off-site events, schedule and train, write plans for large events, and visit events to ensure quality and safety standards at each event location. Department: CCS Taubman Cafe 700166 Employment Type: Full Time Location: CCS Reporting To: Dawn Chmiel Compensation: $24.00 - $25.00 / hour Key Responsibilities Leadership: Actively engage in the training, development, and leadership of the culinary team. Assist in creating and executing the company vision and incorporate individual annual reviews into yearly planning. Food Preparation: Facilitate and manage daily prep in the kitchen. Ensure food is properly prepared, packaged, and shipped in a way that allows portioning and serving to guests in compliance with recipe standards. Consider daily kitchen closure. Quality: Ensure quality and completeness of food production, meet standards, and follow timelines. Communicate promptly with stakeholders to maintain quality. Development: Maintain awareness of new food trends, delivery methods for catering, new ingredients, and plate presentation trends. Maintenance: Manage daily upkeep and organization of kitchen prep areas, coolers, and freezers. Rotate products efficiently through the planning process. Management: Understand yearly goals and budgets including food costs, labor costs, forecasting business seasonality, and schedule accordingly. Demonstrates Attributes Strong proficiency with electronic communication, Microsoft Office Suite, and related industry systems. Strong organizational skills. Positive attitude and willingness to work with all facets and levels of management. Skills, Knowledge, and Expertise Bachelor Degree in Culinary Arts or equivalent work experience in the industry required. Proven track record of 5+ consecutive years in banquet and off-premise catering, in a leadership/management role, and managing up to 20+ staff. Experience in large kitchen or banquet/off-premise catering strongly preferred. Serve Safe/Allergen Certified or willingness to obtain certification required. Must be able and willing to work a seasonal event-driven schedule including nights, weekends, and summer holidays. Benefits Full-time team members are eligible for medical, dental, vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team members can also use our inclusive employee assistance program. Part-time team members are eligible for our 401(k) with company match, at-work dining perks, and can use the employee assistance program. Location-specific perks may include wellness programming, on-the-job training, corporate-hosted courses, certifications, and team events. #J-18808-Ljbffr Continental