Innovative Sous Chef & Kitchen Leader | Flexible Scheduling

BATTERS N BRUNCH LLC; Town of Texas (WI); On-site; USD 42,000 - 60,000; Full time

Benefits offered by this job

Flexible Scheduling

Competitive Compensation

Career Advancement Opportunities

Job summary

BATTERS N BRUNCH LLC is seeking a talented Sous Chef to join our team. You will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader.

If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities include creating seasonal menus, preparing and presenting dishes, training kitchen staff, and ensuring food safety and cost controls.

Qualifications

• High school diploma or GED required.
• Culinary school certification preferred.
• ServeSafe or Food Handler Certification required.
• Advanced culinary techniques and recipes knowledge.
• Ability to lead and manage under pressure.

Responsibilities

• Create innovative menus based on seasonal ingredients and customer preferences.
• Prepare and plate food according to kitchen specifications.
• Assist Executive Chef to increase revenue and profit through operations.
• Supervise and coordinate all food preparation and presentation.
• Provide training and leadership for kitchen staff.
• Maintain inventory levels and negotiate with vendors for quality and price.
• Follow all food safety rules and regulations.

Skills

Leadership

Kitchen supervision

Food safety knowledge

Vendor negotiation

Education

High school diploma/GED

Culinary school certification

Tools

ServeSafe

Food Handler Certification

Job description

BATTERS N BRUNCH LLC is seeking a talented Sous Chef to join our team. You will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader.

If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities include creating seasonal menus, preparing and presenting dishes, training kitchen staff, and ensuring food safety and cost controls.