Facility Sous Chef

Pivot Culinary: Your Trusted Partner in Professional Sports Nutrition At Pivot Culinary, we are committed to delivering consistent, high-quality service, fostering authentic relationships, and overseeing sound nutrition for professional athletes nationwide; with a vision to "feed people good, nutritious whole foods that taste awesome". Whether at home or on the road, Pivot Culinary ensures professional sports teams are fueled to perform at its best. We are passionate about helping these teams nourish, perform, & evolve through exceptional food and service, wherever the game takes them.

POSITION OVERVIEW

A Facility Sous Chef plays a key role in ensuring the delivery of high-quality, nutritious food while maintaining a strong focus on back-of-house operations, food systems, and procedures at the assigned facility. The Sous Chef works closely with the culinary team to plan, prepare, and execute catering orders efficiently and ensure that all culinary aspects meet or exceed client expectations.

WORK HOURS

This role is required to work a minimum of 45-50 hours per week. They must be able to work flexible scheduled shifts based on business needs. Scheduling will include nights and weekends. Some travel may be required. RESPONSIBILITIES & DUTIES include but are not limited to Assist in monitoring kitchen production on a daily and ongoing basis. Assist in closely monitoring and tracking food and labor costs involved in the daily operation of the catering company in MarginEdge. Assist in maintaining the highest standards of food presentation, preparation, execution, and safe handling. Assist in maintaining a positive attitude at all times in the kitchen (your staff will reflect your behavior) and uphold the highest standards of service and professionalism towards all staff members, including subordinates, supervisors, and FOH staff. Assist in delegating responsibilities to staff as required. Assist in addressing staff with disciplinary actions as needed, following proper procedures. Assist in maintaining systems and procedures for ordering all kitchen needs, including food, equipment, chemicals, and maintenance. Assist in maintaining a par system set by supervisors and keep open lines of communication with those supervisors. Assist in actively managing inventory control, including monthly physical inventory in the Financial Management System. Assist in achieving stated budgetary goals for food, labor, maintenance, and other expenses in MarginEdge. Maintain consistent uniform quality levels. Will be thoroughly familiar with menu items including ingredients, preparation, and condiments required. Assist other staff members with duties as required. Assist in maintaining the physical workspace to the highest standards of cleanliness, including familiarity with all local, state, and federal health codes and laws for kitchen line, dish, and prep areas. Assist in food purchasing and sourcing. Will represent the company to all customers, purveyors, writers and others in a positive and professional manner. Will work staff positions as necessary. Will work double shifts if required and as scheduled. Will attend all scheduled staff meetings as required.

QUALIFICATIONS

Previous experience of at least 3 years leading a full-service, high-quality, fast pace preferably in a catering kitchen. Solid understanding of Whole 30, Paleo, Vegan and Vegetarian Cooking methodologies. Demonstrated high level of proficiency in all aspects of food preparation and menu development. Demonstrated high level of proficiency in all aspects of staff relations and training. Demonstrated high level of proficiency in all aspects of budget development and ability to meet financial goals. Able to be focused and decisive in fast-paced situations. Good physical condition in order to lift a minimum of 50lbs of weight, move quickly and remain standing for prolonged periods of time. Must possess a passion for hospitality and sincere desire to provide the utmost service. Must have keen attention to detail. Well-groomed appearance. Possess a valid Health Department Food Handlers Card and Active Managerial Credentials. Understanding of food safety and sanitation regulations. Excellent organizational and multitasking skills. Team player with good communication skills. Flexibility to work irregular hours, including evenings, weekends, and holidays, as event schedules required. Proficiency in both English and Spanish is preferred and considered a plus. #J-18808-Ljbffr Workstream