As a Sous Chef, you will be using your culinary skills to assist the team with preparation of high-quality meals and food items while maintaining a clean and safe work environment. You will have the opportunity to cross-train in multiple culinary workstations and gain new skills that can help you advance in your career. You will report to the Chef de Cuisine and Executive Chef daily and assist with daily operations of our kitchens working to create the best possible products for our employees and guests.

What You Can Expect In This Role:

• Exhibit culinary talents by personally performing day-to-day tasks.
• Prepare and serve food as directed by team lead and/or executive chef.
• Ensure exceptional quality of all ingredients, preparation, and plating of food items.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Monitor and maintain use of safe food handling procedures.
• Step in for other culinary staff as needed.
• Clean and maintain café equipment and machinery.
• Exhibit strong customer service skills, maintaining positive and professional working relations with customers, team members, and other functional areas.
• Perform and maintain cleanliness and sanitation standards as established by CDC.
• Utilize the correct processes to maintain quality products.
• Cross-train in other culinary positions.

What You Will Need To Succeed:

• Lead kitchen team in the CDC’s absence.
• Provide guidance to culinary support.
• Work with CDC to maintain kitchen organization and inventory.
• Able to properly place food orders in the absence of the CDC.
• Strong team player with the ability to complete daily goals in a quality-focused organization.
• Demonstrated ability to work both individually and as a team contributor.
• Ability to work with minimal supervision and to make independent decisions when needed.

Physical Demands:

• Regularly required to stand for extended periods; extend and reach with hands and arms; and use hands and fingers to handle, squeeze, twist, and manipulate objects, controls, and tools.
• Occasionally required to climb, balance, bend, stoop, kneel, or crouch.
• Required to be able to lift, move, and carry up to 50 pounds.
• Average walking of 3 to 5 miles per day.

Required Trainings:

• Must attend ServSafe certification class and attempt the exam.
• Knife Skills Training - WHO.
• Additional trainings may be required.

Why IDEXX?

We’re proud of the work we do, because our work matters. An innovation leader in every industry we serve, we follow our Purpose and Guiding Principles to help pet owners worldwide keep their companion animals healthy and happy, to ensure safe drinking water for billions, and to help farmers protect livestock and poultry from diseases. We have customers in over 175 countries and a global workforce of over 10,000 talented people.

So, what does that mean for you? We enrich the livelihoods of our employees with a positive and respectful work culture that embraces challenges and encourages learning and discovery. At IDEXX, you will be supported by competitive compensation, incentives, and benefits while enjoying purposeful work that drives improvement.

Let’s pursue what matters together.

IDEXX values a diverse workforce and workplace and strongly encourages women, people of color, LGBT individuals, people with disabilities, members of ethnic minorities, foreign-born residents, and veterans to apply.

IDEXX is an equal opportunity employer. Applicants will not be discriminated against because of race, color, creed, sex, sexual orientation, gender identity or expression, age, religion, national origin, citizenship status, disability, ancestry, marital status, veteran status, medical condition, or any protected category prohibited by local, state, or federal laws.

• Competitive compensation and incentives.
• Positive and respectful work culture.
• Opportunity for cross-training in multiple culinary workstations.
• Support for professional development and learning.

• Food Preparation Skills – ability to prepare a wide variety of meals.
• Menu Development – assist in creating new dishes.
• Team Leadership – coordinate activities and delegate tasks.
• Strong communication skills – written and verbal.
• Understanding of food safety and sanitation regulations.