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

Sous Chef:

The majority of the time will be spent using independent judgment in making employment-related and business decisions, or effectively recommending such decisions including but not limited to product and department-related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding, or otherwise engaging in resolving Partner-related matters.

Responsible for total kitchen production in the absence of the Executive Chef or Executive Sous Chef.

Assist in new product development and menu costing.

General:

Ability to maintain sanitation standards throughout the work area.

• Equal Opportunity Employment.
• Drug Free Workplace.

• Professional Culinary Degree or equivalent combination of culinary training and/or experience.
• Excellent customer service skills.
• Ability to execute high volume production.
• Excellent 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 maintain an efficient operation and troubleshoot equipment malfunctions.
• Ability to supervise, train, and cross-train kitchen staff.
• Maintain sanitation standards throughout the work area.
• Ability to work a flexible schedule, including opening, closing, and weekend shifts.