Sous Chef

Prepare food items according to recipes and to quality standards. Ensure proper care, maintenance, and sanitation of work areas, equipment, and supplies. Ensure the kitchen operates efficiently and meets standards of quality. Assure local, state and federal food safety standards are maintained at all times. Fill in for Executive Chef as needed. Assist with the training of kitchen personnel in safe operation of all kitchen equipment, as well as cleanliness and sanitation practices. Assist in the management and training of kitchen staff - this may include, but is not limited to, hiring, training, continued education, and disciplinary action. Assist with controlling food cost through efficient production practices, inventory management, supply chain management, and waste control. Be able to problem-solve and give clear direction to kitchen staff. Attend all scheduled employee meetings and bring suggestions for improvement. Maintain a productive and enjoyable work environment for all employees. Handle, store and rotate all products properly. Assist in maintaining and controlling kitchen inventory. Ensure that all supplies are received in correct unit count and condition and deliveries are performed in accordance with the company’s receiving policies and procedures. Assist with building an efficient supply chain, while also focusing on locally and responsibly sourced inputs. Ensure that all equipment is kept clean and kept in excellent working condition. We are a fast growing company, from time to time you will be expected to perform tasks outside your core areas of responsibility. Complete and maintain ServSafe Certification. Qualifications: A minimum of 3 years of experience in large scale kitchen positions. Demonstrated interest in team management. Excellent organizational skills, communication skills, and attention to detail. You consistently demonstrate a positive, problem solving attitude. Ability to multi-task in a fast-paced environment. You demonstrate integrity, reliability, and trustworthiness, especially under adverse or challenging conditions. You have a passion for local, sustainable, and ethical agriculture and food systems. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 10 hours). Formal culinary training is a plus. #J-18808-Ljbffr Wilson’s Orchard