Sous Chef

A Sous Chef will support venues ranging from food court-style lodges to fine dining with continuous opportunities for advancement.

Duties & Responsibilities:

• Schedule, supervise, and train kitchen staff as needed
• Praise, discipline, and counsel personnel as appropriate
• Administer performance reviews
• Create, plan, develop, and execute the production of menu items
• Oversee food purchasing for the venue
• Oversee equipment maintenance and sanitation

Qualifications:

• At least 5 years of experience in various roles in a commercial kitchen
• Menu development and planning
• Extraordinary attention to detail
• Ability to work and lead a team under pressure
• Ability to always hold oneself and team to company standards
• Ability to delegate tasks as needed