Sous Chef - Thirty Nine Enterprises, LLC | Apply by May 17, 2025

Position Summary First Americans Museum is the parent organization to Thirty Nine Enterprises, LLC and the Sous Chef plays a key role in the smooth operation of the Thirty Nine Restaurant kitchen, working closely with the Executive Chef across various restaurant, catering, and café services. The Sous Chef is highly skilled and experienced, committed to maintaining high standards of food quality, service, and presentation. The Sous Chef effectively communicates with kitchen staff and guests, ensuring an exceptional dining experience. Attention to detail in food and beverage preparation, as well as cleanliness, is essential. The Sous Chef is a vital member of the kitchen team, supporting a wide range of food‑related tasks from menu creation to maintaining cleanliness and order in the kitchen. Duties and Responsibilities Assist the Executive Chef with the daily operations of the kitchen, including food prep, cooking, and presentation. Ensure food and beverage quality standards are met, with special attention to detail in presentation and flavor. Lead by example in maintaining a clean, organized, and safe kitchen environment, adhering to all health and safety regulations. Work collaboratively with kitchen staff to meet operational goals and provide excellent service. Communicate effectively with team members and guests to ensure a seamless service experience. Assist in menu planning and recipe creation, ensuring offerings align with the museum’s mission and guest expectations. Support inventory management, ensuring proper stock levels and minimizing food waste. Assist with catering events, banquet setups, and other special events as needed. Mentor and train kitchen staff, helping to improve their skills and contribute to the overall success of the food & beverage operations. Perform other duties as required to support the kitchen and overall food service operations. Ensure proper food temperatures when cooking and proper storage afterward. Keep the workstation and kitchen equipment clean, organized and sanitized. Take charge of kitchen opening, closing and other duties as directed by the Executive Chef. Provide catering services for internal and external events at FAM. Maintain Health Permits and Health Department reporting requirements. Assist with catering FAM special events, activities, and festivals. Assist in 39 café prep and operations. Catering Events Collaborate with the Executive Chef to design and execute catering menus tailored to client needs. Coordinate with event staff to ensure smooth execution of internal and external events. Lead the culinary team during events, ensuring all dishes meet quality and timing standards. Assist in setup and breakdown, and transportation of food & beverages, catering equipment and supplies. Qualifications Proven experience as a Sous Chef or in a similar culinary leadership role. Strong knowledge of food preparation, cooking techniques, and presentation. Excellent communication and interpersonal skills, with the ability to collaborate with a diverse team. Ability to handle high‑pressure situations and manage multiple tasks efficiently. Knowledge of food safety standards and regulations. Culinary degree or equivalent professional experience preferred. 3‑5 years of overall food and beverage experience. 2‑3 years of food and beverage management experience, preferred. Holds a ServSafe Certificate. Positive Team Attitude. Strong culinary skills with a passion for high‑quality food. Knowledge of food safety and sanitation standards. Ability to work in high‑pressure environments and meet deadlines. Excellent leadership and communication skills. Flexibility to work evenings, weekends, and holidays as required. Experience in catering or event‑based culinary services is a strong plus. Ability to understand and implement the FAM’s mission, services and programs. Ability to establish and maintain effective working relationships with staff, colleagues, stakeholders, volunteers, and members of the public. Demonstrated experience working collaboratively with a diverse range of groups and organizations; sensitivity to cultural diversity issues. Ability to effectively present information in one‑on‑one and small group situations to customers, clients, and other employees of the organization. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Supervisory Responsibilities The Sous Chef works under the direct supervision of the Executive Chef. Guidelines The Sous Chef is to adhere to the policies and ethics of FAM and asks for assistance on any matters or answers to any questions not covered by this job description. Service In the absence of the Executive Chef or General Manager, the Sous Chef manages difficult or emotional food and beverage situations. Responds promptly to customer needs. Solicits customer feedback to improve service. Responds to requests for service and assistance. Meets commitments. Quality Management Looks for ways to improve and promote quality. Demonstrates accuracy and thoroughness. Ethics Treats people with respect. Keeps commitments. Inspires the trust of others. Works with integrity and ethically. Upholds organizational values. Physical Requirements Dexterity enough to use a keyboard and telephone; occasional lifting, carrying, pushing, and pulling up to 50 pounds; may be subject to extended periods of walking, standing, sitting, reaching, balancing, bending, kneeling, handling, feeling, climbing, and twisting; and vision, speech, and hearing sufficient to perform the essential tasks. The work environment characteristics are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Equal Opportunity Employer Thirty Nine Enterprises, LLC provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. #J-18808-Ljbffr First Americans Museum (FAM)