Sous Chef

• Full-time
  
• Includes a weekend and holiday rotation
  

• High school diploma or equivalent preferred.
  
• Formal culinary education or prior experience in an institutional food service setting preferred.
  
• Experience in food preparation and following standardized recipes.
  

• Closes both kitchens and performs all closing responsibilities in the absence of a Lead Cook or Director, including completing no-show reports and all front- and back-of-house closing procedures. Assists Lead Cooks with closing tasks as needed.
  
• Prepares and cooks assigned menu items following standardized recipes and daily production sheets. Samples food during preparation to identify quality issues and communicates any concerns to management.
  
• Completes all designated daily, weekly, and monthly quality key indicator procedures and logs in accordance with department standards.
  
• Trains new and existing staff on all positions within main production and remains flexible to support staffing needs or special functions.
  
• Operates kitchen equipment safely and correctly and promptly reports any equipment malfunctions to management.
  

• Medical, Dental, and Vision Insurance
  
• 401(k) Retirement Plan with company match
  
• Paid Time Off
  
• Company-paid Life Insurance
  
• Tuition Reimbursement, Scholarship, and Advancement Programs
  
• Access to our Wellness Center and Pool at no charge
  
• $500 Unlimited Employee Referral Bonus

Equal Opportunity Employer
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