As an Sous Chef, you'll support the Executive Culinary Team in managing daily kitchen operations. Your role includes overseeing production, staff management, recipe development, and supervising off-premise events.

Responsibilities:

• Embrace and promote the culinary vision.
• Participate in menu development and tastings.
• Lead and oversee prep production for all menu items.
• Ensure prep meets specifications for success across departments.
• Support event execution according to standards.
• Resolve issues promptly with internal teams.
• Manage kitchen staff: hiring, training, and daily supervision.
• Monitor and train staff in sanitation procedures.
• Ensure proper food presentation and portion control.
• Utilize and manage CaterXpert for event orders.
• Attend and assist with events as requested.
• Conduct client tastings and ensure product quality.
• Maintain and recommend kitchen equipment.
• Assist with inventory and placing orders as needed.
• Perform additional tasks as required.

Requirements:

Education & Experience:

• 5+ years in hospitality, preferably in catering or hotel food service.
• Food Safety Certification.

Essential Qualifications:

• Commitment to delivering exceptional culinary experiences.
• Impeccable service standards and attention to detail.
• Strong leadership and problem-solving skills in high-pressure environments.
• Ability to collaborate across departments.
• Project management skills, with the ability to multitask and meet deadlines.

Language Skills:

• Proficiency in English required; Spanish is a plus.

• Competitive salary ranging from 60k to 75k.
• Opportunity to work in a dynamic kitchen environment.
• Involvement in menu development and tastings.
• Professional growth through hiring and training staff.

• 5+ years in hospitality, preferably in catering or hotel food service.
• Food Safety Certification.
• Strong leadership and problem-solving skills.
• Ability to collaborate across departments.
• Project management skills with multitasking ability.