The Sous Chef ensures effective operations in accordance with CHKD company policy/procedures, federal, state, and local regulations. The Sous Chef supervises workers and duties of all food service personnel to ensure quality service and standards. This role requires close collaboration with the Executive Chef, CHKD leadership, and all team members, reporting to department leadership.

Essential Duties and Responsibilities:

• Maintain the highest level of food quality and service in accordance with company standards and regulatory compliance.
• Develop plans to meet corporate and client objectives in conjunction with the supervisor.
• Review daily production plans with the staff to meet storage, production, and service needs.
• Ensure production and waste records are complete and accurate, and that recipes are followed.
• Monitor food service lines to ensure food quality and selection meet customer needs and company standards.
• Direct and review team on HACCP regulations, Occupational Safety Standards, and Proper Maintenance procedures.
• Develop working rapport with staff and train supervisors continually.
• Collaborate with Human Resources regarding personnel changes and performance appraisals.
• Assist the Executive Chef with maintaining compliant recipes, production sheets, and accurate record keeping.
• Maintain contact with customers to gauge acceptance of the food program.
• Address customer complaints, suggestions, or requests promptly.
• Assist Executive Chef with weekly meetings with supervisory team and food service employees.
• Keep personal work areas clean, neat, and efficiently arranged at all times.
• Perform all other duties as assigned.

Working Conditions: Noisy and distracting kitchen/food service environment with regular exposure to cold and hot temperatures, such as working near ovens or retrieving food from freezers. Often exposed to hazardous situations and conditions that can produce cuts or minor burns.

• Maintains contact with customers to ensure satisfaction.
• Orientation and continual training for new employees.
• Performance feedback in accordance with company policy.
• Opportunities for collaboration with Human Resources.

• Supervisory experience in food service operations.
• Knowledge of HACCP regulations and Occupational Safety Standards.
• Strong communication and leadership skills.
• Ability to maintain food quality and service standards.