Senior Sous Chef

Benefits Monday-Friday schedule, with weekends off 11 paid holidays Full medical, vision and dental coverage Competitive pay 401k with employer match On-the-job training to advance in your position Free meals and snacks during your shift Key Responsibilities Customer Service: provide the best customer service in a courteous, fast and efficient manner. Accommodate all requests and special needs for guests and Clients Lead: as the leader of the kitchen, you must maintain a high level of service for our Client and set the tone for your team of Line Cooks and Dishwashers. Create: develop and test recipes and new techniques and create daily-changing menus that you and your team will execute for breakfast, lunch and dinner Oversee Production: responsible for your café’s food production according to recipe, inventory procedures and safety standards. Oversee all phases of food procurement, production and service Manage: supervise all kitchen personnel and manage their shift assignments and scheduling, training and professional development, performance reviews, disciplinary actions and more Communicate: effectively communicate with vendors, management and staff to ensure efficient operations without issue Quality Check: maintain food quality standards, keeping up with inventory and ordering, food storage and rotation and conduct daily line checks, taste tests and more Hire: work with staffing recruiter to select and hire appropriate kitchen staff to grow your team Safety: maintain a clean and organized kitchen and workspace, in all service areas. Follow all safety and sanitation procedures within set guidelines from OSHA, HACCP and Department of Public Health and Risk Management – and ensure your team is following guidelines as well Operations: set operational goals and follow-up plans for the work unit; conduct monthly food, safety, sanitation and facility reviews to improve cafe standards and correct deficiencies Administrative: set time for emails, paperwork, management meetings, safety observations, leadership trainings, interviews and more Other duties as assigned Knowledge and Skills Excellent culinary skills and experience with high volume production and large batch cooking Knowledge of food and catering trends with a focus on quality, sanitation, food cost controls and presentation Experience with menu planning and recipe development Strong communication, multi-tasking and problem-solving skills Sense of urgency and ability to work and lead a team within a safe manner Requirements Minimum 4 years of applicable culinary experience; previous Sous Chef experience preferred Culinary school graduate or college degree Solid track record of success in previous management role Sous Chefs must have and maintain an active Food Handlers Card, as required by the California Health Department #J-18808-Ljbffr