About this role
Full-Time | Salary: based on experience | Schedule: Tuesday - Saturday, 10:00 AM - 6:00 PM Please note: Work schedule will vary based on business needs Weekly Earned Wage Access is an option for this position Job Purpose or Objective(s): Manage menu planning, preparing, and apportioning foods and minimizing spoilage and waste. Handle requisition and purchase of food and related supplies, and controls portion costs. You will report to the Director or Executive Director. Primary Tasks: 1. You will coordinate activities of cooks and other culinary workers to ensure all food served is monitored for taste and visual appeal while promoting our high service culture through actions. 2. Control the level of waste by proper production levels and verifying portion sizes and quality standards comply with departmental standards. 3. Establish, update and ensure full compliance with departmental Internal Controls, procedures and regulations. 4. Maintain a safe, sanitary and organized work environment. 5. You will monitor staffing levels to comply with budget requirements. 6. Participate in interviewing, mentoring, and developing staff. 7. Notify the Executive Chef of any variances in production, personnel needs, inventory requirements, and general status of kitchen operations. 8. Resolve conflict situations with associates, customers or in-house situations as they arise. 9. You will manage ongoing staff training. 10. Perform other tasks as may be assigned. Requirements: · Degree in Culinary Arts, Food Management or equivalent work experience · Strong verbal and written communication skills · ServSafe Certification · Basic math and computer skill · Five years full service high-volume Sous Chef/ Kitchen Management experience
1. You will coordinate activities of cooks and other culinary workers to ensure all food served is monitored for taste and visual appeal while promoting our high service culture through actions. 2. Control the level of waste by proper production levels and verifying portion sizes and quality standards comply with departmental standards. 3. Establish, update and ensure full compliance with departmental Internal Controls, procedures and regulations. 4. Maintain a safe, sanitary and organized work environment. 5. You will monitor staffing levels to comply with budget requirements. 6. Participate in interviewing, mentoring, and developing staff. 7. Notify the Executive Chef of any variances in production, personnel needs, inventory requirements, and general status of kitchen operations. 8. Resolve conflict situations with associates, customers or in-house situations as they arise. 9. You will manage ongoing staff training. 10. Perform other tasks as may be assigned.
· Degree in Culinary Arts, Food Management or equivalent work experience · Strong verbal and written communication skills · ServSafe Certification · Basic math and computer skill · Five years full service high-volume Sous Chef/ Kitchen Management experience