Sous Chef

Cook III

The Cook III position is a senior culinary role within the retail trade industry, responsible for preparing high-quality meals that meet both company standards and customer expectations. This role involves overseeing kitchen operations, ensuring food safety and sanitation protocols are strictly followed, and maintaining consistency in food presentation and taste. The Cook III will collaborate closely with kitchen staff to optimize workflow, manage inventory, and minimize waste while adhering to budgetary guidelines. This position requires a strong understanding of diverse cooking techniques and the ability to adapt recipes to meet dietary restrictions and preferences. Ultimately, the Cook III plays a critical role in enhancing the customer dining experience and supporting the overall success of the retail food service operation.

Minimum Qualifications:

• High school diploma or equivalent.
• At least 3 years of professional cooking experience in a commercial kitchen environment.
• Knowledge of food safety standards and certification (e.g., ServSafe or equivalent).
• Ability to work flexible hours, including weekends and holidays.
• Strong physical stamina to stand for extended periods and perform kitchen duties.

Preferred Qualifications:

• Culinary degree or formal culinary training from an accredited institution.
• Experience working in a retail food service or fast-paced environment.
• Proficiency in inventory management and cost control techniques.
• Leadership experience in supervising kitchen teams.
• Familiarity with dietary restrictions and allergen management.

Responsibilities:

• Prepare and cook a variety of menu items according to standardized recipes and quality standards.
• Supervise and mentor junior kitchen staff, providing guidance and training to ensure efficient kitchen operations.
• Monitor food preparation processes to ensure compliance with health and safety regulations.
• Manage inventory levels, order supplies as needed, and minimize food waste through effective portion control.
• Collaborate with management to develop new menu items and improve existing recipes based on customer feedback.
• Maintain cleanliness and organization of the kitchen and workstations throughout shifts.
• Assist in scheduling kitchen staff and coordinating daily kitchen activities to meet service demands.

Skills:

The required skills such as cooking proficiency, food safety knowledge, and physical stamina are essential for preparing meals efficiently and safely while maintaining high quality. Leadership and communication skills are used daily to guide junior staff and ensure smooth kitchen operations. Inventory management and organizational skills help in maintaining adequate stock levels and reducing waste, which supports cost control efforts. Preferred skills like culinary training and experience in retail food service enhance the ability to innovate menu offerings and adapt to customer preferences. Together, these skills enable the Cook III to deliver exceptional food service that aligns with company standards and customer satisfaction goals.

Perfect schedule: Monday-Friday 6:30-2:30