Sous Chef

Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.

Responsibilities

Overall management of culinary operations assigned to department; Coordinate and actively participate in event operations and monitor food and labor cost; Ensure all products used in the preparation of menu items meet our high standards; Collaborate in development of innovative menu offerings in response to guest and client feedback; Lead team with respect and commitment to exceeding guest expectations daily; Monitor all food preparation and kitchen activities to ensure compliance with Health Department regulations; Write, cost, test, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed; Adhere to and enforce inventory and labor control measures; perform inventory counts as requested; Provide efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices; Ensure all workstations, storerooms and dining areas remain clean, sanitized, safe and in proper working order always; Other duties as assigned; Carry out supervisory responsibilities including interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Requirements

Minimum three (3) years’ experience in a high-volume full-service food operation; Proven track record in improving kitchen efficiencies, quality and relative costs; Must have excellent leadership, financial analysis, team building and communication skills/customer service; Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment; Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly; Must be proficient on Microsoft Word, Excel, and PowerPoint; Must be flexible to work extended hours due to business requirements including nights, weekends and holidays; Must be open to providing incidental or short-term support to other facilities in the event of a business emergency; Must be able to obtain Food Protection Manager Certification; Ability to multi-task in a fast paced, team orientated setting; Ability to read, speak and write in English; Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing and pulling for extended periods of time; Must have the ability to lift, push, pull approximately 50lbs; Must be able to stand or walk for long periods of time; Must be able to work outside for long periods of time under various weather conditions; Must be available for all Stadium events; Must be able to work extended hours due to business requirement including late nights, weekend and holidays; Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training.

Nice to have

Degree or certification from an accredited culinary arts institute; apprenticeship certification from the American Culinary Federation

Benefits

Medical, dental, vision, life and disability insurance; paid vacation; 401k plan