Responsible for overseeing the daily job responsibilities for line cooks and prep cooks, as well as Artisan Bread Makers, Cake Decorators, Pastry Specialists, and Bakery Partners in order to produce all the necessary products for the Chefs Case, Soup/Salad/Sandwich Bar, and Catering in the Bakery, Tortilleria, Bread Production, and Pastry areas.

Assist in scheduling all necessary Partners to produce the required products within the budgetary guidelines. Maintain a clean and sanitary work area throughout the kitchen, walk-ins, and storage areas.

As a Sous Chef, you will spend the majority of your time using independent judgment to make employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department-related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding, or resolving Partner-related matters.

You will be responsible for total kitchen production in the absence of the Executive Chef or Executive Sous Chef. Additionally, you will assist in new product development and menu costing.

• Equal Opportunity Employment.
• Drug-Free Workplace.

• Professional Culinary Degree or equivalent experience.
• Excellent customer service skills.
• Ability to execute high volume production.
• Strong communication and organization skills.
• Excellent culinary and food processing skills.
• Experience in ordering, inventory maintenance, and shrink control.
• Proficiency with automated reporting systems.
• Ability to supervise, train, and cross-train kitchen staff.
• Ability to maintain sanitation standards.
• Ability to work a flexible schedule.