Job Description

Role:

As Sous Chef, you’ll work closely with the Head Chef to oversee all aspects of our kitchen productivity.  This includes managing our kitchen team, monitoring inventory, and ensuring all dishes are created to the high standards we are known for. We’re seeking candidates with experience in various roles in a professional kitchen including experience with group and banquet food production.

Duties:

• Prepare food items using various cooking methods. Observe and test food being cooked.
• Ensure proper care, maintenance, and sanitation of work areas, equipment, and supplies
• Ensure the kitchen operates efficiently and meets standards of quality
• Fill in for Executive Chef as needed
• Manage and train kitchen staff, coordinate schedules, and oversee their work.
• Order supplies and stock inventory as needed
• Deep knowledge of cooking methods, equipment, ingredients, and procedures
• Formal culinary training is a plus
• Ability to problem-solve on the spot and give clear directions

Salary:

• $1,000 - $1,200 per week
• Accommodations will be provided for duration of task force posting
• Agreed upon travel expenses will be covered

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