SOUS CHEF

Sous Chef

Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Assists the Executive Chef with managing cost controls and control expenditures for the account

Assists the Executive Chef with planning and creating menus

Produces and execute catering events

Rolls out new culinary programs in conjunction with Company marketing and culinary team

A.S. or equivalent experience

Some progressive culinary/kitchen management experience, depending upon formal degree or training

Catering experience a plus

High volume, complex foodservice operations experience - highly desirable

Institutional and batch cooking experiences helpful

Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet

Must be willing to participate in client satisfaction programs/activities

ServSafe certified - highly desirable