Sous Chef

Why is Access Management an Employer of Choice?
We believe in fostering a positive and supportive work environment that values our employees' well-being. If you're excited about the prospect of joining our team and experiencing these benefits firsthand, we invite you to apply today

Comprehensive Benefits Package

• Medical/Dental/Vision insurance-Percentage of premium covered by Access Management for all full time positions
• Paid days off
• 40 hours PTO available after 90 days of employment
• 40 hours PTO available after 6 months of employment
• Matching 401k plan
• $15,000 Employer paid life insurance available for all fulltime positions with option to purchase additional coverage
• Professional development opportunity
• Short and long term disability available
• Accidental Death and Dismemberment Plan
• Hospitalization Plan

The next step you take in your career is to check out our job description and submit your application-let's explore the possibilities together.

Job Title:
Sous Chef / Lead Chef

Reports To:
F&B Manager

Position Summary
The Sous Chef / Lead Chef is responsible for assisting in managing kitchen operations, supervising kitchen staff, maintaining food quality and consistency, and ensuring compliance with health and safety standards. This role acts as a key support to the Executive Chef and may step in to lead the kitchen in their absence.

Key Responsibilities

• Oversee daily kitchen operations and coordinate with culinary staff to ensure timely and high-quality food production.
• Assist in menu planning, recipe development, and food presentation standards.
• Supervise, train, and mentor kitchen staff, including cooks, prep staff, and interns.
• Monitor inventory, order supplies, and manage food costs to meet budget goals.
• Maintain cleanliness, sanitation, and safety standards in the kitchen.
• Ensure all dishes leaving the kitchen meet quality and consistency standards.
• Collaborate with management to implement kitchen procedures, policies, and improvements.
• Making key operational decisions.

Qualifications

• Proven experience as a Sous Chef, Lead Chef, or similar role in a professional kitchen.
• Strong leadership, communication, and organizational skills.
• Culinary degree or relevant certification preferred.
• Knowledge of food safety regulations, kitchen equipment, and cooking techniques.
• Ability to work in a fast-paced environment and manage multiple priorities.
• Creativity and passion for delivering high-quality culinary experiences.

Working Conditions

• Full-time position, may require evenings, weekends, and holidays.
• Fast-paced, high-pressure kitchen environment.