The Sous Chef uses his/her skills to ensure that safety, sanitation, quality, and security standards are adhered to by inspecting the location throughout the visits to enforce compliance with the laws, company policies, and regulations. She/he collaborates with the team for sale, design, preparation, and delivery of high-quality product and service and is accountable for ensuring all related programs are effectively and properly implemented including seasonal and promotional programs. She/he is accountable for developing and maintaining a positive relationship with customers, superiors, peers, and subordinates by conducting quality-assurance procedures.

Duties and Responsibilities include:

• Building cooperative relationships with national and local market prepared food vendors.
• Developing strategic alliances based on innovation and product development.
• Negotiating pricing, vendor programs, delivery, and payment terms for prepared food products.
• Facilitating mutually beneficial agreements around promotional opportunities and support.
• Conducting regular Quality Assurance tastings and evaluations to ensure recipe adherence, food quality, and consistency.
• Launching/expanding successful prepared food product lines and implementing successful exit strategies for unproductive merchandise.
• Completing all required reports, logs, and culinary audits/reviews in a timely manner.
• Leading, contributing to, and executing parts of the culinary strategic plan for the division.
• Providing leadership to culinary team members and kitchen managers.
• Assisting with training, coaching, and development of culinary team members.

Education and Experience requirements include:

• Proficient in restaurant functions such as food planning and preparation, purchasing, sanitation, security, personnel management, record-keeping, and report preparation.
• Ability to work various shifts in a 7/365 team-oriented environment.
• Excellent customer service skills and effective communication abilities.
• Ability to lift a minimum of 25 lbs and perform essential job functions.
• Standing for long periods of time and working in environments with varying temperatures.
• Obtain and maintain current ServSafe Food Manager’s Certification within six months of hire/promotion.

Paradies Lagardere is an equal opportunity employer.

• Leadership opportunities within the culinary team.
• Support for new restaurant openings and renovations.
• Opportunity for training, coaching, and development.
• Compliance with safety, sanitation, quality, and security standards.

• Proficient in food planning and preparation.
• Knowledge of purchasing and sanitation procedures.
• Strong customer service and communication skills.
• Ability to work various shifts in a team-oriented environment.
• Self-starter able to prioritize and handle multiple tasks.
• Ability to lift a minimum of 25 lbs and perform essential job functions.
• Current ServSafe Food Manager’s Certification within six months of hire.