Culinary Team Leader — Sous Chef

Guest Services; Warrenton (VA); On-site; USD 45,000 - 55,000; Full time

Benefits offered by this job

Restaurant discounts? (not specified)

Job summary

Guest Services is seeking a Sous Chef to serve as the direct management assistant to the Chef and second in command in the kitchen. The role involves preparing foods for service, planning with the Chef and GM, and directing staff to meet operating and financial goals.

You will ensure food quality and client objectives are met, assist in menu development and forecasting, control expenses, and maintain safety and sanitation standards across the unit.

Qualifications

• High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field preferred.
• Food Safety Certification.
• Strong sanitation habits.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• Ability to interact and communicate well with the client.
• Ability to problem solve.

Responsibilities

• Assist in planning and developing menus, and forecasting portion specifications to unit.
• Analyze and cost food items.
• Ensure compliance with established budget.
• Assist in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff.
• Control expenses.
• Determine food and supply needs for unit.
• Maintain inventory control of food and supplies.
• Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
• Plan, schedule, supervise, and participate in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods.
• Ensure food quality standards are met and amounts are sufficient to meet expected need.
• Maintain awareness of safety issues, and report them immediately to your manager.

Skills

Menu planning

Staff supervision

Costing

Food safety

Communication

Education

High School Diploma/G.E.D.

Culinary or Associate's degree (preferred)

Job description

Guest Services is seeking a Sous Chef to serve as the direct management assistant to the Chef and second in command in the kitchen. The role involves preparing foods for service, planning with the Chef and GM, and directing staff to meet operating and financial goals.

You will ensure food quality and client objectives are met, assist in menu development and forecasting, control expenses, and maintain safety and sanitation standards across the unit.