Sous Chef

the company was founded under the belief that a future where humanity is out exploring the stars is fundamentally more exciting than one where we are not. Today the company is actively developing the technologies to make this possible, with the ultimate goal ofenabling human life on Mars. SOUS CHEF RESPONSIBILITIES: Manage cost controls and control expenditures Create pricing schedules for all meals Source high-quality ingredients with a focus on local, sustainable, and organic items Plan and create all menus with an emphasis on seasonal items and creative menu choices Purchase and manage inventory Enforce food quality Hold staff meetings for food safety, quality issues, and innovations Ensure safety of physical kitchen and café space Cater company events as needed Create a pleasant and fun environment for the company employees to meet and share a meal Build a structure to deliver in-house catering and support the company and special events BASIC QUALIFICATIONS: High school diploma or equivalency certificate 3+ years of sous chef or culinary management experience PREFERRED SKILLS AND EXPERIENCE: Degree in culinary arts High volume production and catering experience Proven ability to create innovative menus on a daily basis Ability to perform under pressure Excellent communication skills Possess a creative spirit and ability to make the culinary experience part of the the company culture ADDITIONAL REQUIREMENTS: Ability to work overtime and weekends as needed Must be willing to travel to other the company locations for significant/extended periods of time as needed (up to 85% of the time) Stand: Up to 10 hours per day Sit: Up to 3 hours per day Push/Pull: Up to 50lbs. (unassisted) 2 hours or longer per day Overhead reach: Up to 1 hour per day Walk: Up to 3 hours per day Lift/Carry: Up to 25lbs. (unassisted) 2 hours or longer per day Climb (ladder/stairs): Up to 1 hour per day Kneel/Crouch: Up to 6 hours per day Upper #J-18808-Ljbffr