Chef
The Sous Chef plays a critical leadership role in executing high-volume, high-quality production while maintaining elite standards in food safety, cleanliness, organization, and team performance. Key Responsibilities: Oversee and execute weekly kitchen production to company standards Adhere strictly to all menu specifications, quality benchmarks, and company procedures Consistently meet daily, weekly, and operational deadlines Lead, motivate, and hold team members accountable for performance Maintain a meticulously clean, organized, and efficient workspace Uphold the highest standards of food safety, sanitation, and health code compliance Operate, manage, and maintain kitchen equipment efficiently Track inventory and support waste control initiatives Implement waste reduction protocols and document spoilage accurately Provide operational and production reporting as requested Education & Experience: Associate’s or Bachelor’s degree in Culinary Science or relevant training preferred, not required 4–5+ years of culinary experience, preferably in upscale restaurants or mass production environments Formal culinary training in food preparation and kitchen management ServSafe Manager Certification preferred Physical Requirements Ability to stand and walk for 8+ hours per shift Ability to lift, carry, and place up to 60 lbs Comfortable handling large pots, food containers, and stocking walk-in coolers
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