Lead Sous Chef — High-Volume Kitchen, Management Training

Maxby Hospitality; Perrysburg (OH); On-site; USD 50,000 - 65,000; Full time

Benefits offered by this job

Competitive Salary

Bonus up to $5,000 in first year

Medical, Dental, Vision, Disability & 

Life Insurance

Paid Vacation

401(k) with company match

Career advancement opportunities

Relocation assistance

Off-duty dining allowance

Job summary

Biaggi’s Ristorante Italiano in Perrysburg, OH is seeking a hardworking Sous Chef to help deliver exceptional dining experiences. Responsibilities include overseeing daily kitchen operations, opening/closing procedures, food prep and cooking, and training staff in safety and quality standards.

The role requires 1+ year sous chef experience in a high-volume setting, a valid Food Safety certification, strong leadership and communication skills, and the ability to work a demanding schedule

Qualifications

• Minimum 1 year of experience as a Sous Chef in a full-service, high-volume restaurant.
• Current Food Safety and Sanitation certification.
• Strong culinary skills including food preparation and cooking best practices.
• Ability to lead a diverse team and motivate staff.
• Must be 21 years or older.

Responsibilities

• Create exceptional culinary experiences for guests and oversee daily kitchen operations.
• Handle opening/closing procedures, receiving, food prep and cooking.
• Train kitchen staff in company policies and standards.
• Uphold food safety, sanitation and workplace safety standards.
• Control operational costs, take inventories and order supplies.

Skills

Experience as Sous Chef

Food Safety Certification

Culinary Skills

Team Leadership

Communication Skills

High-Volume Kitchen

Flexible Schedule

Training & Mentoring

Inventory & Costs

Adaptability

Education

None

Tools

Food Safety Protocols

Job description

Biaggi’s Ristorante Italiano in Perrysburg, OH is seeking a hardworking Sous Chef to help deliver exceptional dining experiences. Responsibilities include overseeing daily kitchen operations, opening/closing procedures, food prep and cooking, and training staff in safety and quality standards.

The role requires 1+ year sous chef experience in a high-volume setting, a valid Food Safety certification, strong leadership and communication skills, and the ability to work a demanding schedule