Sous Chef

Description About Us: Since its 1989 inception, Preferred Hospitality, Inc. (Management Company for Provider Contract Food Service and Market Broiler Restaurants) has had the advantage of living, learning, and leading in the competitive food service arena. Specializing in providing exciting concepts, systems, food offerings and efficient, well-trained staff Preferred Hospitality addresses any challenges facing an organization with on-site food service capabilities. We are currently seeking an experienced and energetic Sous Chef to join the Culinary Leadership team at our Arizona Christian University location. Job Duties: Leads kitchen team in chef's absence Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Keeps cooking stations stocked, especially before and during prime operation hours Hires and trains new kitchen employees to restaurant and kitchen standards Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns Supervises all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization, staff ability, and training opportunities Verifies that food storage units all meet standards and are consistently well-managed Assists head chef with menu creation Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing. These duties are not exclusive and with consideration of the job requirements and employees skills, the job description can be added to or taken away from at the discretion of the employee's immediate supervisor. Job Skills & Requirements At least three years of culinary experience in food preparation, recipe development, plate presentation and menu implementation. Advance degree from a postsecondary culinary arts training program is desirable. Must demonstrate hands-on experience in the field. Experience in a managerial position and able to supervise employees to maintain quality control is required. Must have knowledge of kitchen equipment, work flow, costing techniques, food ingredients, and specifications. Must demonstrate leadership skills and training ability. Must be able to list up to 25 pounds. Must maintain the stamina to walk or stand continuously up to 16 hours per day. Must maintain an average work week of approximately 55 hours as business and training require Benefit Offering PPO Medical and Dental VSP Vision Short and Long Term Disability Insurance Life Insurance Monthly dining allowance Immediate Paid Time Off accrual Paid Sabbatical Pay Range: $65K-$70K per year We are an E-Verify Employer #J-18808-Ljbffr