Lead Sous Chef – High-End Catering & Team Leader

ADP, Inc.; Berea (OH); Sur place; USD 29 000 - 33 000; Plein temps

Résumé du poste

Baldwin Wallace University is seeking a Sous Chef in Berea, OH. The role supports the Executive Chef in daily kitchen operations and oversees staff and catering quality.

The position requires strong kitchen leadership, safety standards, and the ability to manage multiple tasks across events and daily service. The candidate should have extensive catering experience, ServSafe and Allergy certifications, and the ability to train staff and maintain high-quality food production in a university dining

Qualifications

• Minimum 5 years kitchen management experience with heavy catering production.
• Must be Servsafe Managers and Allergy certified or willing to take the course.
• Extensive knowledge of food service terminology and usage.
• Knowledge of cooking techniques.
• Knowledge of measurements for dry, liquid and metric.
• Knowledge of culinary math.
• Ability to use all kitchen equipment and troubleshoot issues.
• Good communication skills—written and verbal.
• Ability to multi-task in a busy environment.
• Ability to give direction.
• Able to test and develop new recipes.
• Able to lift a minimum of 50 lb.
• Must pass a background check.

Responsabilités

• Lead in the kitchen and cold prep in the Executive Chef's absence.
• Plan and direct food preparation and manage kitchen staff.
• Ensure high quality catering and output.
• Train new employees and oversee HACCP sanitation.
• Assist with ordering, inventory, and cross-utilization of products.
• Work with Catering Manager to coordinate events and keep production on schedule.
• Prepare new items by testing recipes and presenting them.

Connaissances

Kitchen management

Servsafe certified

Allergy certified

Cooking techniques

Culinary math

Recipe adjustment

Food safety

Communication

Multi-tasking

Team leadership

Description du poste

Baldwin Wallace University is seeking a Sous Chef in Berea, OH. The role supports the Executive Chef in daily kitchen operations and oversees staff and catering quality.

The position requires strong kitchen leadership, safety standards, and the ability to manage multiple tasks across events and daily service. The candidate should have extensive catering experience, ServSafe and Allergy certifications, and the ability to train staff and maintain high-quality food production in a university dining