Sous Chef

Job summary
Responsible for ensuring food specifications and labor objectives meet Company and customer requirementsSupervises department for quality and quantity; ensures items are produced and dated according to specificationOrders raw material from storeroom and produces extra meals at last minute as needed
Job seniority: mid-to-senior level
Responsibilities
• Ensures compliance with food regulations• Manages department for quality and consistency• Sets up paperwork and assigns employees to specified sections• Prepares daily production sheet and assigns tasks to employees• Trains employees on proper procedures of preparation• Ensures safety procedures are adhered to• Manages daily production of hot and/or cold kitchens• Ensures compliance with company Wage & Hour policy• Trains and monitors employees on work procedures• Responsible for employee retention and reducing turnover
Requirements
• Associates degree in the Culinary Arts or certification preferred• Minimum 1-3 years of experience as a Chef and/or Sous Chef required• Minimum 7 years of experience as a cook required• Previous supervisory experience preferred• In-flight catering or high-volume food service experience preferred• Ability to cook meals according to specifications• Ability to work in a fast-paced environment• Strong and effective leadership skills• Ability to train others• Excellent time management skills
Key Skills Needed
• Ability to cook meals according to detailed specifications• Strong and effective leadership skills• Ability to train others• Excellent time management skills• Strong organizational, analytical, communication, and leadership skills• Experience with menu design• Basic computer skills• ServSafe certification preferred• Excellent written and oral communication skills• Bi-lingual in Spanish is a plus