Sous Chef

The Sous Chef is responsible for managing the day-to-day food production for our high-volume operation, servicing a wide variety of high-end off-premise events and contract accounts.RESPONSIBILITIES: Other responsibilities include, but not limited to:Manage a team to produce consistent, high-quality products, and maintain quality standards as per the Executive ChefEnsure kitchen operations are organized, clean and efficientEffectively manage employees to maximize productivity and meet established food preparation deadlines within budgetAssist in the development of new and innovative culinary concepts and participate in menu planning, working closely with the Executive Chef and Production ChefReviews daily/weekly production with Production ChefManages inventory and puts in daily order lists.Train new kitchen employees and ensure the entire staff practices safe and sanitary food handling procedures per HAACP and ServSafe guidelinesPerforms other duties associated with the position that are reasonably assigned to support the overall needs of the business.A minimum of 2 years’ management experience required.Culinary degree is a plus.Proven record in managing high-end, high-volume kitchen operations; thrive under pressure in a fast-paced, high-energy environmentStrong organizational and communication skills; ability to prioritize, teach and delegateTeam player with a positive, helpful personality and strong employee-relation skillsWorking knowledge of computer applications; experience using CaterXpert a plusManagement and leadership skills.Multi-tasking and time-management skills, with the ability to prioritize tasks.Highly organized and detail oriented.Ability to work efficiently in a multi-tasking, time-sensitive, fast-paced environmentStrong leadership skills with a dedication to driving and achieving resultsBENEFITS:Health insuranceDental InsuranceVision InsuranceShort and Long-Term DisabilityLife insurancePaid time off401K Retirement Plan #J-18808-Ljbffr Ridgewells Catering