Sous Chef

Our sous chefs utilize their culinary talents and managerial skills to run the day-to-day operation of the prepared foods area. In this role, you will oversee a team of cooks and passionate employees to ensure we are serving the best and highest quality restaurant foods to our customers. What You'll Do Oversee the day-to-day running of the kitchen operation Inspire our customers to successfully prepare products at home by offering meal suggestions and cooking techniques Help drive sales, sharing the company's vision with employees and supervise the team to maximize efficiency Ensure products are prepared with consistency, high-quality and are eye-appealing to our customers Create excitement and educate others about new programs at Wegmans Requirements Lead cook and/or kitchen supervisor experience, including supervising a team Preferred Experience Experience cooking different types of cuisines Experience working with a multi-faceted food service facility, including restaurant, hotel or country club At Wegmans, we’ve always believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive compensation, comprehensive benefits and a wide range of meaningful perks is just the beginning of what defines a rewarding career at Wegmans. Comprehensive benefits* Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with a 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Our employees have put us high on Fortune 100 Best Companies to Work For® list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where YOU make the difference. *Certain eligibility requirements must be satisfied, and offerings may differ based upon area or the company and/or position. Successful completion of the Culinary Management Trainee Program; Experience overseeing the daily operations of a large team and/or a multi-area department; Culinary Experience; Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc.; Work Environment: The physical demands of this work are classified as medium. Work includes standing, walking for prolonged periods of time without a break, repetitive hand and arm movements, bending, reaching, frequent lifting, and occasional heavy lifting, along with continuous interaction with customers and coworkers in a fast-paced environment. The average weight range of items lifted is 5 – 10 pounds with a maximum weight lifted to 50 pounds occasionally. Upper extremity repetition is moderately high and trunk movement involves moderately high twisting, bending, and pivoting. May be exposed to various allergens (things that may cause an allergic reaction).The work environment is indoors with exposure to cold temperatures (33 – 55 degrees) and near ovens and hot equipment (exceeds 135 degrees).Basic tools and equipment used include common cooking and kitchen utensils and equipment, ovens, and stove.; Experience as a Lead Cook; Experience ordering products and controlling inventory; Diverse culinary experience, including working with a variety of food in a variety of regions and/ or cultures; Associate - Culinary Arts #J-18808-Ljbffr